By Joell Folger
The weekly struggle, what’s for dinner? What can we do with chicken, that is new - to us at least. Dinner time ruts are universal struggles, like the never ending laundry pile. While I have been inspired by many items on our chefs' menus, there are still some days that after sorting too many menus, it is hard to think about what to feed my family. I am very thankful that we all know our way around the kitchen and will take turns cooking dinner. However, when the dinner block sets in, what to do? Why, turn to the internet, of course.
We set to scrolling, calling out possibilities. John landed on crack chicken, a creamy dreamy ranch flavor influenced dish. I landed on one-pan roasted lemon chicken. With my spring fever in full swing, the sunny day definitely influenced my decision. The bright lemon slices were like irresistible little circles of sunshine. This is the recipe inspiration, I did take a few liberties. https://www.littlebroken.com/lemon-herb-roasted-chicken-and-potatoes/
My changes were minimal. I added some sliced orange and red peppers and the baking pan was different. In order to toss and coat the chicken and veggies with the fresh lemon sauce, I put everything in my big glass pan, keeping it there for roasting. Additionally, I trimmed the chicken skin a little more. Feeding my fear of fat, there was just a bit too much skin and fat on the thighs. I know fat is flavor, trust me there was still plenty of fat, for flavor, left on the chicken thighs.
To start the roasting process, the pan was covered with foil; this was essential to lock in heat helping to cook the potatoes and chicken. After 40 minutes of roasting covered, you stir the ingredients and add the lemon slices before about 30 more minutes in the oven uncovered, or until the chicken is cooked thoroughly. At about halfway through the second roasting, I was adding an additional pan to the oven with another spring favorite - asparagus! A quick wash and trim, a drizzle of olive oil, a sprinkle of pink salt and a dash of lemon pepper seasoning, the asparagus was good to go. Almost got a rainbow of food on the plate.
Overall, the meal was a success with no major mishaps. The chicken skin did get nice and crispy when the foil was removed. Next time, I would take it off sooner, reverse the times, 30 minutes covered at the start, and then 40 minutes uncovered to finish it off. The flavor was fresh, tart and sweet. The guys enjoyed it, whew. Maybe next time, I’ll put the lemony spin on another of my one pot favorite recipes, chicken and rice.