As much as we love living at the lake, there is one thing missing from the perfect country life. Chickens. I have always wanted chickens. Not a huge mega factory farm barn full. Beautiful, colorful chickens, that roam freely around the yard, eating whatever chickens eat, loving the sunshine and fresh air, and if I am really lucky, rewarding me with a few eggs.
|photo by Tracy Carlson|
|photo by Kristi Worthington|
|Suzanne Ledford's chickens|
provide plenty of eggs
This chicken is roasted with loads of chunks of fresh lemon- and believe me, the lemon flavor you get is amazing. The lemon chunks break down during roasting and baste the chicken with delicious juice, enhanced by the thyme, and leaves you with plenty of pan drippings for a fabulous gravy or jus for drizzling. Serve with roasted potatoes, carrots and lots of crusty bread for sopping up the sauce.
Roasted Lemon Chicken
about 2 lbs chicken pieces
2 lemons, cut in chunks
several sprigs fresh thyme
garlic cloves (whole)
3/4 cup Sauvignon Blanc
drizzle with olive oil
Heat the oven to 350 degrees.
Place the chicken pieces in a roasting pan or casserole dish. Season with salt and pepper.
Note- I also used a little Feiny's Citrus Barbeque Rub.
Scrub the lemons well and cut into quarters lengthwise; thence crosswise into chunks. Sprinkle the lemon chunks over the chicken pieces in the roasting pan. Strip the leaves off the thyme sprigs and sprinkle over the chicken pieces.
Peel and lightly smash about 10 or 15 cloves garlic. Sprinkle them over the chicken. Pour the wine in the roasting pan. Drizzle with a couple tablespoons of olive oil. Cover loosely with foil and roast for about 30 minutes. Remove the foil and continue roasting the chicken for about 45 minutes, until nicely browned.
Remove chicken pieces to serving plate. Strain juices in the pan; serve with the chicken. If you like more of a gravy rather than jus, pour the drippings into a saucepan, add a cup or two of chicken broth and thicken with roux or a cornstarch slurry.