When planning on making a recipe for your blog, read the recipe through at least once because then you will see that the recipe recommends that you marinate the chicken for at least 6 hours. I was planning on making this while Six was at school but it is sitting in the fridge, marinating.
I, on the other hand, am stewing. Why is this challenge so challenging? I have been making food for other people for decades. But planning for and executing a recipe every week has been very difficult. And they aren’t difficult recipes. The lemon chicken is lemon juice, olive oil, salt, pepper, and dried thyme. And chicken. And it’s taken me forever to get it done. Granted, I have a cold and people in my family keep moving and Older Son graduated college and I sold my house so there is escrow…
Okay, I think I see why this has been challenging. I have never managed to integrate cooking into my daily schedule. And when things get complicated, I get take out. My new apartment is clean and tidy most of the time so that hasn’t suffered. I get all my content written and the laundry is done and I am keeping up with the reading a book a week challenge but the cooking! Disaster.
So this challenge is useful. I am seeing that I am not so much a bad cook (except for those fruit juice shape things, those were gross) but rather someone who doesn’t prioritize cooking.
Do I want to prioritize cooking? Let me think about that and get back to you. I’ll include the recipe for the grilled lemon chicken. I’m sure it will be delicious. You are supposed to cook it on a BBQ but I don’t have a BBQ. I gave it to my cousin because I no longer have a yard. So I cooked the chicken in a 4oo degree oven until internal temperature reached whatever the FDA says is safe. I will chop it up and freeze it and then later thaw it to use in salads and quesadillas. It will be delicious. This recipe is from The Barefoot Contessa Cookbook, 1999.
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 pounds boneless chicken breasts, halved and skin removed
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Because I don’t have a BBQ, I cooked them on a sheet pan in a 400 degree oven until internal temperature reached 165 degrees.