|When life gives you lemons. . .|
Okay, so I thought I was over the fact that my old domain name was swiped, but given the idea that I cringe every time someone mentions Heidi's Full Plate, I must admit that I just might have a tad bit of residual anger. A few days ago my five year old son said, "Mommy, are you sad?" And I, thinking he was referring to my recent visit with my sick grandmother, said, "Yes, honey I am sad." But then he said, "You know, about your 'bwog'!" So maybe I have mentioned it a few times in the last week, and just maybe I have devoted a couple brain cells to coming up with a witty, smart, unique domain name that google will recognize, but now I'm over it. I'm totally over it and I have fully embraced the simple, to the point, google optimized name, Heidi's Recipes!
After letting go of my initial sourness, my bloggy lemons have reminded me of lots of amazing lemon recipes! There are lemon bars, lemon vinaigrette, lemon curd, and lemon sorbet. My son even requested a Lemon Bundt cake for his 11th birthday which is next week. Oh, the lemony possibilities!
|. . . make Lemon Chicken!|
For my first lemon endeavor, I returned to an old dinner favorite, Lemon Chicken. After our vacation, my family and I were craving a home cooked meal and this recipe is the perfect balance of easy and satisfying. It can be quickly prepared right before dinner or mixed up ahead of time on those particularly busy evenings. I stir the ingredients together right in my baking dish. I then add the chicken, cover the casserole, and refrigerate until it's time to bake. I appreciate only dirtying up one dish and I love the content feeling I get when I smell the amazing aroma of Lemon Chicken while it is roasting.
I usually serve Lemon Chicken with rice and broccoli. The pan juices can be drizzled over the side dishes and the chicken. My daughter likes to add additional lemon pepper to her plate. If you happen to have any leftovers, this chicken is wonderful on a mixed greens salad or in a wrap. So, if life happens to give you lemons, why not make a big pan of Lemon Chicken for your family and friends!
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon lemon zest (about 1 lemon)
1-2 lemons cut up into wedges (can be the lemons that you juiced and zested)
1 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/2 teaspoon lemon pepper plus more to taste
chicken parts (1 chicken cut-up or any combination of parts you prefer, we like thighs)
- Combine olive oil, lemon juice, lemon zest, salt, pepper, oregano, and cinnamon together in a large baking dish.
- Add chicken parts and lemon wedges to baking dish rolling to coat. Refrigerate for a few hours or overnight, or bake right away.
- When ready to bake, arrange chicken skin side up. Sprinkle with lemon pepper.
- Bake in a preheated 450 degree oven for about 45 minutes or until chicken is crispy and golden brown on the outside and no longer pink on the inside.
- Serve with rice or roasted potatoes and a green vegetable such as broccoli. Drizzle pan juices on chicken and side dishes when serving.
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