Friday, July 8, 2016

Roasted Lemon Chicken with Red Grapes

Dear Reader,

At the library this morning whilst perusing several cookbooks, the folowing recipe from this cookbook sounded simple, tasty and very intriguing. So I fixed it tonight ... winner, winner, chicken dinner.

Gather JOY!
::tanya


Roasted Lemon Chicken with Red Grapes
4-5 lb chicken drumstricks, wings, and/or thighs (bone-in) / fix the amount you wish and tweak
1 clove garlic, halved
4 T unsalted butter, melted
2 teaspoons finely grated lemon zest
2 Tablespoons freshly squeezed lemon juice
salt and black pepper
generous bunch of seedless red grapes
1 teaspoon sugar

PREHEAT oven to 425 degrees. Rinse chicken and pat dry with paper towels. Rub the chicken pieces all over with the cut sides of the garlic clove. Place chicken in a large bowl.

IN a small bowl, whisk together 2 T of melted butter, the lemon zest, and lemon juice; season with salt and pepper. Pour the butter mixture over the chicken pieces and toss to coat.

IN a seperate bowl, toss together the red grapes, the remaining 2 T melted butter, and the sugar. (I sprayed the dish with Pam instead of more butter) Season with salt and pepper if desired. Arrange the grapes in the bottom of a 9X13 - inch baking pan.

PLACE the chicken on top of the grapes. Roast, without turning (I turned!),  for 40-45 minutes or until chicken is cooked through and the juices run clear when chicken is pricked with a fork.

Makes 4-6 servings.

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