Baby, it’s cold outside. Yesterday evening it was 3 degrees. This morning it was -12! And tonight we may break records! The local weather man on the 6am news decided to report temperatures in Kelvin to make residents feel better… so in other words, it is 249K out. Toasty! I must say, it was probably the best laugh I’ve ever had that early in the morning. The science geek came out!
Though I love winter and it is nice to have a good cold snap (more typical than recent winters), I needed a hint of something sunny and warm. So while it was freezing out, we ate some lemon garlic chicken and a light quinoa veggie salad with a lemon vinagrette. The chicken is so easy and perfect for a weeknight. It was also warm, yet light and if you use chicken thighs or leg quarters, I can guarantee it will be juicy and fall off the bone.
Lemon Garlic Chicken
1.5-2 lbs chicken, preferably on the bone
1/2 large white onion, thinly sliced
handful of fresh parsley, chopped
4 cloves garlic
1/4 cup evoo
2 tbsp red wine vinegar
1/4 white wine
2 tbsp butter, melted
S & P
1. Preheat oven to 400°F. Rinse the chicken and pat dry. Arrange in a single layer in a glass baking dish. Top with thinly sliced onion and parsley.
2. In a small bowl juice one of the lemons. Add the olive oil, vinegar, white wine, butter, and garlic. Season with a good amount of pepper (maybe 1-2 tsp). Give this a good whisk and pour over the chicken.
3. Slice the remaining lemon and arrange around the chicken. Sprinkle a hearty pinch of coarse salt over the chicken. Bake for 40 minutes to 1 hour. If you are cooking leg quarters or thighs, a termometer inserted in the thickest part of the thigh should read 165°F when done