Monday, February 6, 2012

playing chicken

What is is about Sunday nights that always make me want to roast a chicken?  I love the convenience of grabbing rotisserie chickens from the supermarket to use in weeknight meals but since you can have your own roasted chicken in just over an hour, Sunday seems to be the perfect time to roast your own.  Great eating for a few days and then the chance to make homemade stock.  In the fall, I like the earthiness of classic poultry seasonings: sage, thyme, rosemary and love pairing it with root veg.  But now that we are in deep winter I am craving a little brightness... okay a lot of brightness.  Enter Martha Stewart Living and a recipe for Lemon, Parsley and Parmesan chicken.

With its vibrant citrus and fresh green flavours, the combination of lemon and parsley is one of the quickest and surest ways to brighten up any dish.  I use it frequently with pasta and toss it with chickpeas, olive oil and garlic for a quick and filling salad.  But stuffing half a cup of chopped parsley and half a lemon inside a chicken was new for me.  The result was incredibly juicy and light tasting meat. You also roast some small potatoes drizzled in olive oil and lemon juice with the chicken - delicious and addictive!  Topped with a parsley, lemon and parmesan sauce, it's a great way to brighten up a winter's night.

(I served this with a simple strawberry and spinach salad to get a few more vegetables in there.)

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