I absolutely adore Ina Garten, aka The Barefoot Contessa, and watch her any time I can on the Food Network. She has some great chicken recipes and this one got great reviews. I let this marinade for 48 hours and it had a ton of lemon flavor. And I made it in the oven since I don’t grill (yes, I need to learn). It was a little dry but I baked it too long then browned it on the stove. Next time I’ll find someone to grill for me. The veggies were so simple and something I threw together to round out the chicken — but they were oh so good. I had seconds on just the veggies!
Barefoot Contessa Tuscan Lemon Chicken
1 (3 1/2-pound) chicken, flattened (I used chicken breasts)
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Oven Roasted Veggies
4 small red potatoes
1 yellow squash
Red onion (I had dehydrated on hand and used that)
Salt and pepper to taste
Preheat oven to 350 degrees. Using a mandolin, slice your potatoes and squash evenly. Place in a medium bowl along with the carrots. Drizzle 2 Tbsp olive oil in with vegetables. Season with salt and pepper. Toss to coat with oil. In a large roasting pan, drizzle a small amount of olive oil to coat pan. Place vegetables in roasting pan and bake for 35 mins., turning once during baking time.