Did you manage to get through Cookbooktober unscathed?
What is Cookbooktober? There are so many new cookbooks released in October that someone decided to call the month Cookbooktober. Not me, because how unwieldy is that name? Now imagine how much better Cookbookageddon would be. Or Cookbookapalooza.
One article I read let me know that there were 118 new cookbooks released during Cookbooktober this year. That’s a lot! I was able to restrain myself and bought two, so I was only slightly scathed.
Cooking for Jeffrey: A Barefoot Contessa Cookbook by Ina Garten was on the top of my ‘need’ list. Who doesn’t want to know more about this adorable couple? Plus there are recipes.
Skillet-Roasted Lemon Chicken was the first one I tried from the book. Here’s how it went:
Used the mortar and pestle to hold,
then grind the fennel seeds, thyme leaves and black pepper.
Remembered to grind the salt too.
Added all the seasonings to the olive oil.
Got some onions, garlic and a lemon out of the fridge.
Halved, then sliced the lemon.
Halved and sliced the onions too.
Thinly sliced the garlic.
Got the lemons, onions and garlic into a frying pan.
Added the chicken to the pan and brushed it with half the oil and seasonings.
Flipped the chicken over and brushed it with the rest of the oil and herb mixture, then got it into the oven.
After 30 minutes, added the wine.
Meat thermometer said the chicken is cooked.
Added the lemon juice, then covered for 10 minutes.
Skillet-Roasted Lemon Chicken.
Easy and tasty – exactly what I have come to expect from the Barefoot Contessa cookbooks!
The recipe is here: http://barefootcontessa.com/recipes/skillet-roasted-lemon-chicken.
Skillet-Roasted Lemon Chicken
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
½ cup dry white wine, such as Pinot Grigio
Juice of 1 lemon
Preheat the oven to 450 degrees.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon and onion.