The recipe is in Ina’s cookbook, How Easy Is That?, and you can also find it on her website, but here’s a printable for your convenience. I can see how cooking it with the skin on would create a lovely browned crusted top, and of course it probably makes it extra moist and flavorful, but the skinless ones are delicious too. Ina recommends using boneless chicken breasts with the skin on, but I always seem to have the skinless variety on hand, so that’s what I used. I almost always have lemons on hand, and if I don’t have fresh thyme, I’ll substitute dried in a pinch. The chicken turned out every bit as good as I had hoped, and I’ve made it several times since. It uses ingredients you probably keep in the house, and if you don’t, you should. With kitchen string, tie the legs together and the wings close to the body. Place the lemon and thyme sprigs in the cavity. I love that this chicken recipe doesn’t require any marinating time, and it is baked so it doesn’t make a mess on the stovetop or require weather conducive to grilling. Put the turkey in a medium roasting pan, discarding any juices in the dish. I’m always looking for new ways to cook chicken breasts, so I tried it. These Lemon Chicken Breasts popped up a while back, and they caught my eye because the recipe looked so easy and yet so delicious. Somewhere along the way, I started following Ina Garten’s Facebook page, so her posts show up in my feed occasionally. I don’t know how she does it, but she nails it every time. Every recipe of hers I have ever tried is amazing, and most are simple enough for any home cook to replicate. When we had cable, there were several shows I had set to record every day, but Barefoot Contessa was by far and away my favorite. There are only two channels we really miss. A few years ago, we gave up cable in an effort to trim some monthly expenses from our budget.
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