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Roasted Chicken Provencal

by Karen on April 8th, 2015

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I love reading the newspaper, especially on Sunday, it’s an excuse to enjoy breakfast and coffee before rushing off into the day.

Although it means I have to get up a bit earlier to savor this ritual, it’s worth it.

This past week this gorgeous recipe was featured and…… man, is it easy and delicious!

We made it Tuesday evening–the prep is simple with the only steps taking a little effort: quarter a lemon or two, peel some garlic and shallots, then quarter the shallots.

Oh, and we made the salad dressing suggested in the article– tossed with chilled butter lettuce– so you do have to wash the lettuce and chop some shallots for the dressing.

All in all MAYBE 15 minutes of prep and about an hour of unattended cooking.  I am using a lot of recipes like this now so I can continue packing in my spare time.

Everyone loved this dinner served over a bit of brown rice made easy in a rice cooker.

Link to recipe……

New York Times recipe for Roasted Chicken Provencal

 

 

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