Procrastination doesn't have to be a bad thing ya' know. Point in fact, we purchased some beautiful little chicken halves at Sprouts on Saturday and I was going to roast them with olives, chorizo, raisins and tons of garlic, then shred the meat and put it inside pastry to make empanadas. Well I didn't.
During my daily trip to the food porn sites, I saw this slow roasted chicken by Sauce and Sensibility and just had to give it a try. Afterall, we had a storm blow through yesterday and cooled everything down to the 70's which feels mighty good after you've been living with 90 degree heat. Having the oven on for 2 hours was a good thing.
I made some slight adjustments to the original recipe, so be sure to head to Susan's blog for her version and drool over her mouthwatering pictures. While you're there be sure to check out more of her fabulous posts. I for one will be heading back for a visit PDQ because I see a smoked oyster dip that'll likely be on the big guy's birthday week wish list!
As for the chicken, it is wonderfully moist flavorful bird, loaded with lemon, garlic and Cajun seasoning and fabulous served with some potato salad made from Idaho potatoes (procrastinated about cooking those too) as well as a salad of mixed greens, beets, goat cheese, minced sweet onion and crunchy sunflower seeds. It was kind of "summer on a plate", but I imagine the chicken would be equally delicious served on a bed of croutons or with rice to soak up some of the delicious juices. Mmmm, wonder how soon I can make it again!
Slow Roasted Chicken with Lemon (adapted from Susan at Sauce and Sensibility)
4 assorted chicken quarters (wings/breasts and legs/thighs)
1/4 cup olive oil
1 teaspoon dried thyme
2 teaspoons Creole seasoning
1/2 cup fresh lemon juice (I used Meyer lemon)
Coarse ground pepper and sea salt
2 sprigs fresh rosemary
Preheat oven to 300. Wash and dry chicken quarters well and place in an oven proof roasting pan (I used a cast iron skillet). Season with coarse ground black pepper. Combine olive oil, thyme, Creole seasoning and lemon juice in a blender and whiz until well mixed. Pour over chicken and roast skin side down for 1 hour. Remove from oven, flip chicken over to skin side up. Baste well with pan juices, top with fresh rosemary sprigs and return to oven for additional hour, basting twice more during that time.
This really looks delicious. You always share such beautiful food. It is a pleasure to visit here. I hope you have a great day. Blessings...Mary
Posted by: Mary | 04/07/2011 at 08:01 PM
Thanks Mary - capital "D" Ditto you!
Posted by: June | 04/08/2011 at 06:48 AM
That looks lovely - and the smoked oyster dip sounds fabulous, also! Will have to check that out!!!
Sorry I have been away - Busy gardening and painting yard art and appts and lunchs with friends out of town - ya know - life has gotten in the way - not much time for puter stuff - and that is ok!
My friend, Cyd made a fabulous chicken and sausage Gumbo yesterday - similar to my Moma's -just a little thicker... And the bourbon and simple syrup with mint cocktail in her lovely garden was nice, also! If you were near - you would have been their - my friends would love you!
Now to review older posts!
Posted by: Nanan | 04/08/2011 at 07:07 AM
Lea - I missed you bunches and of course was worried because I was afraid you were ill, so glad you've just been busy. Would love the gumbo and the bourbon cocktails and even more, I KNOW I'd love your friends too. Some day we'll just have to cook up a storm and have a big party together.
Posted by: June | 04/08/2011 at 08:39 AM