#95 :: Crispy Skinned Herb & Lemon Butter Chicken

I made this one up on my own! I'm so proud of myself! I surveyed the cabinets and the refrigerator, chose some ingredients, applied a cooking method I've learned, and voila! This is my first recipe creation, and it was GOOD!



Ingredients

• 8 chicken leg quarters with skin on, patted dry
  
• 1/3 cup vegetable oil
  
• 1 stick butter
  
• Zest of 1 lemon
  
• 2 tablespoons of lemon juice
• 1/2 teaspoon of dried rosemary
• Several sprigs of fresh thyme, tied in a bundle
  
• Salt & pepper to taste
• Parmesan (I sprinkled it over the chicken before serving)
  

Directions

Preheat the oven to 425 degrees F.

Lay out the chicken legs, pat them dry with a paper towel, and then season them with salt.

In a sauce pan over low heat, add butter, lemon zest, lemon juice, thyme, rosemary, and a pinch of salt. Heat on low until butter is melted.

Heat the oil in a large nonstick fry pan over medium heat. Pat the chicken dry once more, as the salt will bring out any additional moisture from the skin. Fry the chicken over medium heat, skin side down, for 7-10 minutes until skin is golden and crisp. Flip the chicken, cook the other side for about 2 minutes, and transfer the legs to a baking dish, skin side up.

Remove the thyme sprigs from the butter mixture, then pour over the chicken. Bake at 425 for 25-30 minutes. Remove from the oven, sprinkle with Parmesan, and serve.

Makes 8 legs / 4 servings

Recipe from ME! :)

Star Rating: 4.5 out of 5

#80 :: Crispy Baked Rosemary-Garlic Chicken

LISA, if you're reading, this one's for you! :) I know you don't have time for complicated dinner recipes.....and I know you like Shake & Bake......so here's a "gourmet grown up" Shake & Bake for you! As a matter of fact, while Jamie and I were in the kitchen cooking I told him all about our tiny apartment on Audelia.... and how you would make Shake & Bake and spaghetti for dinner all the time. Good times!

Ingredients

• 12 chicken legs
• 2 cloves garlic, minced
• 4 stems rosemary, leaves picked and roughly chopped
• 4 cups panko bread crumbs
• Salt and freshly ground black pepper
• 2 eggs
• 2 cups milk
• 3 cups all-purpose flour
• Extra-virgin olive oil
• Lemon wedges, for serving

Directions

Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.

Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper.

Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.

Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. (Cook's Note: you could also bread the legs by putting the bread crumbs in a large plastic bag and shaking the legs in the crumbs inside the bag.) Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.

Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.

Makes 4-6 servings.

Recipe from Tyler's Ultimate on Food Network

Star Rating: 4.5 out of 5

#2 :: Rosemary Parmesan Shortbread

This second dish almost didn't happen. It was a food processor recipe...throw all the ingredients in, pulse, then chill, slice and bake. Simple. Except my food processor wouldn't pulse. I've only used it a couple times before....and apparently I didn't have everything situated right. {Jamie was quick to show me that it worked as soon as he got home}

After some deliberation, I just decided to make them by hand in a bowl. Glad I tried, they came out delicious!

Ingredients

• 2 cups all-purpose flour
• 1 cup confectioners' sugar
  
• 2 teaspoons finely chopped *fresh rosemary leaves
• 1/2 teaspoon salt
  
• 1/2 cup finely grated Parmesan
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 teaspoon water, if needed

* I used 1 tsp. of the rosemary from my spice rack instead of fresh.

Directions

Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.

Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.

Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

Makes about 2 1/2 dozen.

Recipe from 5 Ingredient Fix on Food Network.

Star Rating: 5 out of 5 stars