I’m always looking for new ways to make chicken, it’s a great meat, but it can get so boring if you don’t mix it up. I’ve always found lemon and chicken to pair extremely well together. One time I was watching a cooking show and the lady was talking about how everyone should know how to cook a good chicken. She said to get an amazing crispy outside all you need to do is clean and dry the chicken, salt and pepper them and then stick it in an iron skillet without flipping it for a while. This method really does give you the crispiest skin, it’s my favorite!
Now you can use any vegetables you like, these tend to be our favorites. I love potatoes and always buy smaller ones. I can’t tell you why, but my friend Zelia (whose husband is a chef) said he always does, and hey, he has to know better than me so I go with it. You always need to parboil potato before putting them into your roast or else when you take it out of the oven they will still be hard. You could do this for carrots too, if you want, I just prefer mine not to be soggy. At the end you will see that I brown my thinly sliced lemons with sugar, it’s such a delicious add on with the chicken, you won’t regret it.
1 whole chicken, cut up (leave skin on and)
3 tablespoons sunflower oil
Salt and pepper
3 potatoes, quartered (parboil on the stove)
1/4 cup water
Juice of 1/2 lemon
1/2 lemon, thinly sliced
1. In an iron skillet on medium heat, add oil. Clean and dry chicken pieces, then sprinkle salt and pepper all over. Carefully lay into the skillet, do not move or flip for about 15 minutes (the skin will become golden and crispy).
2. Preheat oven to 350F. In a small casserole dish, place water and add parboiled potatoes and carrots around the side. Carefully lay the chicken in the center and pour lemon juice on top. Add more salt and pepper to taste. Allow to cook for 45 minutes, until chicken is thoroughly cooked.
3. Place a small saute pan on medium-high heat. Take the lemon slices and sprinkle a small amount of sugar on each side. Place in the pan and allow to cook until sugar has browned on each side. Serve with chicken, roast once finished cooking.
Yields: 3 servings