Winner Winner chicken dinner. I should of said winter winter chicken dinner. On Tuesday the hubby planted flowers Wednesday we had hail the size of quarters. I haven't even checked to see how the flowers weathered the storm. But I do know that the chicken was tender and juicy and dripping with ton of flavor. A few weeks ago I bought two whole chickens for 3.00 each pretty cheap if you ask me. I found this great recipe in TASTofHOME February and March 2009 issue. It was easy to make and took no time at all. I just served with a small tossed salad.
Lemon Basil Chicken
1 medium lemon
2 garlic cloves, divided
1/4 cup minced fresh basil, divided
1 broiler/ fryer chicken (3 to 4 lbs)
2 tablespoons butter melted
1/2 teaspoon salt
1/4 teaspoon pepper
Finely grate the peel from lemon to measure 2 teaspoons. Cut lemon in half squeeze juice from one half. Set aside. Slice one garlic clove; place sliced garlic, 2 tablespoons basil and the remaining lemon half in the chicken cavity.
Place chicken, breast side up, in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic, combine with butter and reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper and remaining basil. Bake uncovered, at 375 F for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 180 F. Let stand for 15 minutes before carving.
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