I know it's not Tuesday, our normal recipe day, but I just had to pass this one on before I forgot it in my email inbox. {I'm asking self if there's such a thing as a politically incorrect recipe, but can't come up with an answer.}
Thanks to cousin, excellent chef, Vietnam veteran and all around nice guy JB for forwarding it to me! Hope this delicious dish and the nice bottle of smiley face wine add to your TGIF happiness.
Before the recipe unveiling, I'm sending a THANK YOU to Rebecca Woodhead for nominating the ol' Gumbo Writer blog in Maria Schneider's Editor Unleashed's 25 Favorite Writing Blogs contest. It's a great place to cruise for more writing related blogs!
Oh, and don't forget to enter the HAIKU HOEDOWN on Wednesday's post for a chance to win some Cajun goodies. Now...the recipe...
LEMON CHICKEN BREASTS
1 whole chicken
1 large lemon cut into half
Sprig of rosemary
Tony's or other Cajun seasoning of preference
Garlic powder, Salt and pepper to taste
Butter or olive oil
Preheat oven to 350 degrees. Rub butter or oil over the skin of the chicken until it is completely coated. Take a knife and gently separate the skin from the breast meat, then slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breasts.
Season chicken to your preference, place sprig of rosemary into the chicken. Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird. Bon Appetit!
If you've followed these steps correctly, your chicken should look like this:
Wine bottle photo by rick
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