Monday, November 16, 2009

Parisian Café Apron

Image via Anthropologie.

I haven't made croissants from scratch yet (when I do I'll share the recipe with you!), but I did whip up a roasted lemon chicken Friday night wearing this sassy apron. I love homemaking--I'm a complete throwback.

Erika's Roast Lemon Chicken Recipe 
(aka Friday Night Chicken)


3-4 pound whole chicken
2 lemons
2 teaspoons salt
2 teaspoons pepper
Herbs de Provence Mix
(Note: you can find this in a specialty shop, or you can make it: lavender, marjoram, oregano, rosemary, summer savory, thyme)
1/4 teaspoon pepper
1 cup chicken broth
olive oil


Preheat oven to 425 degrees F. Remove the giblets and any fat from the chicken cavity. Roll the lemons on counter with your hand to soften. Cut lemons in half, squeeze lemon juice into a cup, then cut the lemons into quarters.

Liberally rub the chicken with olive oil, douse the chicken with half of the lemon juice, pour the rest of the lemon juice in the cavity of the bird; season the chicken with salt, pepper, and herb mixture. Stuff the lemons into the cavity and tie the legs with cooking twine.

Place chicken in a shallow roasting pan on a rack and pour the chicken broth around the chicken.

Roast chicken at 425 for 20 minutes. Reduce heat to 375 and roast for another 75 minutes. Baste chicken periodically while roasting. Remove chicken from oven and let rest for 10 minutes before carving. Serves 4.

For gravy, thicken pan juices with one tablespoon of flour and a half a cup of water.

Serve with fluffy white rice, a crisp green salad, and a chilled Chardonnay.

Bon Appétit!

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