Showing posts with label BAKED CHicken. Show all posts
Showing posts with label BAKED CHicken. Show all posts

Saturday, October 12, 2013

How easy is that? It's so easy that ...


You can make it in someone else's kitchen! Foolproof.

That's what we like.

Say hello to garlic and lemon chicken with vegetables from Victoria Abbott

MJ's on holiday, visiting her brother and enjoying the beautiful scenery and charming communities of Nova Scotia.  Following eight days of eating in restaurants and other peoples' homes during the trip, she finally offered to make dinner. 

But what to make in an unfamiliar kitchen? She figured she couldn't go wrong with this recipe.  All that's really essential is a chicken, two lemons, olive oil  and garlic. You can switch up the veggies depending on what you have. Ten minutes and it's ready for the oven. Truth in advertising: the DH prepared the vegetables.

Sometimes the whole is much greater than the sum of the parts. This is one of those recipes!   If she ever writes that chicken mystery, this will be included for sure.  As you know lemons make magic and the lemon garlic marinade is the key. As mentioned, you could vary the vegetables and use other herbs if you want.  We certainly switched it up every time we made it and look forward to trying it with sweet potatoes and zucchini at home. 


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
1 red pepper (diced) – this is optional
8 small red potatoes quartered (or 5 medium cut in six pieces each)
4 chicken breasts or 1 chicken cut in pieces (about 3 pounds)
Thyme sprigs


Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. On our experiment on the road, I had to use two medium baking dishes. 

Arrange the lemon slices in a single layer in the bottom of the dish or skillet.


In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper;   

Add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Do the same with the red pepper (if using). Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. 

Place the chicken, skin-side up, in the dish. Pour any of the remaining olive-oil mixture over the chicken. Arrange thyme springs if that suits you.



Roast for 50 minutes until potatoes are cooked 
and chicken is browned. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender and browned. 

Divide chicken among four plates; divide the green beans, red peppers and potatoes equally. Serve warm.

MJ is having a very tasty trip with lovely meals and is promising to share recipes in the months to follow.

Thanks for coming by!  Here's a little bit more about Victoria Abbott, current queen of all things chicken


Victoria Abbott is a collaboration between Victoria Maffini and her mother,  Mary Jane Maffini (who insists all of this IS on her diet).. The Christie Curse, their first book collector mystery, launched in March 2013 and  The Sayers Swindle, the second in the series will be out in December 2013. Please let them know how you like it.

There are lots of ways to reach them. Sign up for their newsletter at
Pleaase note that Walter the Pug in the series is a dead ringer for Peachy, Victoria's new best friend.  
Come over and friend them on Facebook
Tell them you love the pug!

Thursday, April 18, 2013

How to Make the Fastest Supper Ever

LUCY BURDETTE: I'm in one of those crazy busy stretches where I've barely got time to sleep, never mind cook. Never mind cook recipes with a lot of ingredients and a lot of steps! 

I am definitely not complaining, because it's all good stuff--a little book tour to launch TOPPED CHEF, and the due date looming on MURDER WITH GANACHE.

Besides, we have to eat...and it can't be takeout every night, because what would I post for you? So here's a suggestion for a quick supper that's still homemade and delicious, but not a time suck.

Roasted Chicken with Sweet Potatoes and Tomato Etc. Salad


1 whole chicken, uncooked (I prefer to pay a little more and buy organic here)
Sweet potatoes, one per person
1 tomato
1 avocado
1/2 ball fresh mozzarella

Preheat the oven to 375. If you like a crispier skin, you may bake the chicken at 425 or so for 15 minutes, and then turn it down to 375. Pat the chicken dry, clear out whatever's in the cavity. You may dab some butter on top, or even moisten it with olive oil. Then sprinkle with Kosher salt, some chopped fresh rosemary if you have a pot on your windowsill, and cracked pepper. Optional: peel an onion, cut in two, and stuff it into the cavity. 

Bake for an hour and fifteen minutes to an hour and a half, check for doneness with a meat thermometer. Or prick it near the leg and see if juice runs clear. Baste occasionally with pan juices.

About fifteen minutes into the baking, add sweet potatoes (washed and pricked in several places) to the oven. I either put them on a piece of foil or in a small baking pan, because otherwise they will ooze all over your oven. Bake until soft and serve with butter.

And in the meanwhile, slice the tomato, slice the cheese, slice the avocado. Arrange them on a plate and sprinkle with salt and a shake of hot pepper flakes and drizzle with olive oil.

Voila, supper! And now you will actually have time to look at the sunset for a few minutes too!

And please don't forget to order your copy of TOPPED CHEF!
Coming May 7! 

And please "like" Lucy on Facebook for updates on book and foodie news.                    

And speaking of contests, here's a fun one for the best grilled cheese sandwich. That's one contest I'd enjoy judging!