Lemon and Thyme Roast Chicken by Ina Garten
This recipe is easy enough for a quick weeknight dinner (put it in first and make the sides while it’s cooking). It’s makes great leftovers for lunch too!
1 whole organic chicken cut in pieces
2 large lemons
A handful of thyme
Preheat your oven to 425 degrees.
Rinse and dry your chicken pieces and arrange in heavy roasting pan. Season generously with salt and pepper on both sides. Grate the zest of two lemons and distribute evenly among both sides of each piece of chicken. Cut your lemons in quarters and place in the roasting pan. Finish by sprinkling with a glug of olive oil and the thyme. You can pick the thyme from the leaves or just throw the leaves on top. Either works just fine in my opinion. Bake for an hour and check with your meat thermometer. Adjust cooking time accordingly. Your thermometer should read 170 degrees.
Here’s a super quick meal that everyone currently loves in my house. At this point, I omit the pepper from the Guacamole recipe so my kids will eat it and I put spices in the onions I sauté. The most time consuming part of this recipe is the Guacamole but it’s totally worth it and you’ll find it takes less time the more often you make it.
1 pound, fillet of New York Steak (you can use any cut you like!)
1 package white corn tortillas
1 medium onion
cumin, 1 tsp.
chili pepper, dash
smoked paprika, dash
big handful of fresh spinach
Salsa (I love San Juan Salsa or Trader Joe’s)
Wrap a pack of corn tortillas in foil and put them in the oven on 250 degrees until warmed through (about 15 minutes).
Season a one pound fillet of New York Steak with a little salt and pepper and bring it to room temp. Make the guacamole.
See Guacamole post for my favorite recipe.
Preheat the grill pan and lid.
Saute an onion in canola oil until golden. Add cumin, cayenne, chili pepper and smoked paprika and stir until combined.
Grill steak for 3 minutes each side. Let it rest, then thinly slice it.
I julienne fresh spinach to garnish. In my opinion, tacos need a dark green!
Top with your favorite salsa!