Tuesday, September 14, 2010
Warning: This Post May Contain Chicken
When the temperature falls into the 70's we turn our oven on to 450 and roast a chicken.
How about you?
Yesterday morning I made a fast marinade with olive oil, a lemon, salt, pepper, a few shakes of crushed red pepper, 3 minced cloves of garlic and a handful of basil and parsley from the garden. I removed the backbone from the bird and flattened it out then threw it in the fridge and forgot about it.
After a day out with The Crazies, as my Monday afternoon peeps are known, I came home ready to cook. I turned on the oven to preheat, took the dog for a walk, popped the chicken in the oven for 30 minutes at 450 degrees. When the smell was enough to make you cry I turned it down to 425 and went about my business. Forty minutes later I had a moist, golden brown chicken, that was super easy to slice. I served it with a salad and some toasted naan bread.
Nectarines to follow. What's up with fast food? Wasn't this fast enough?
P.S. And I made a stock from the backbone and we're having soup tonight.
P.S.S. I posted the fruit picture first so my vegan blogging buddy wouldn't have a pic of chicken on her blog list. xo