This recipe is quick and easy, perfect for a weeknight, but nice enough for the weekend. Serve with corn fritters and fresh veggies from the CSA for a simple dinner.
Lemon and Herb Roasted Chicken
1 8-piece chicken, rinsed and patted dry. Cut large breast pieces in half.
handful of fresh cut herbs–your choice.
2-3 lemons cut in half
olive oil and/or butter
salt and pepper
Preheat oven to 450 degrees. Oil a large cookie sheet or roasting pan. Place chicken in the pan and drizzle with olive oil. Turn chicken several times to coat. Season chicken pieces with salt and pepper. Optionally, place pats of butter under the skin. Finally, place the chicken pieces skin side up. Roast for 15 minutes. Remove from the oven and turn. Sprinkle some of the herbs on the chicken and place the cut lemons in the pan, cut side up. Roast for 10 minutes.
Remove from the oven and turn so skin side is up. Sprinkle most of the remaining herbs on the chicken and roast for 20-40 minutes more, or until juices run clear from the chicken and/or the temperature in one of the larger chicken pieces registers at 170 degrees. Remove from heat and let sit ten minutes before serving.
Corn Jalapeño Fritters
2 cups fresh sweet corn cut from the cob
1/2 jalapeno, diced
1/4 cup all purpose flour
2-3 tablespoons Parmesan cheese
2 eggs, beaten
salt, to taste
canola oil, butter, olive oil or oil of your choice for frying
Mix together eggs, parmesan cheese, flour, and salt. Add corn and jalapeno. Heat a skillet over medium heat and place oil in the skillet. Once it is hot, spoon tablespoon size rounds of the fritter batter into the skillet. Cook for 3-4 minutes on each side, or until browned, then turn.
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