Hi everyone and please click on the title of this post to read more. So I was at the gym on the elliptical machine next to my friend, Meredith, watching the Today show yesterday. Kathy Lee and Hoda were discussing a study that showed that chimps were more likely to have sex with another chimp if that chimp gave them food. Well, honestly, is that really a surprise?
Well, I , too like to give food…for many reasons. For example, my friend Nicole and I made matzoh crunch together for our respective Seders and she was pretty pleased to find that they were so simple to make (they are in last year’s blog post for Passover). I loved being able to share this tasty recipe that my sister, Zoe turned me on to years ago. It feels good to help people learn a new dish that they can then share with someone. It keeps the love flowing.
For me, one of the beautiful things about the holidays is the tradition of making and sharing the same treats year after year that everyone expects but it is also nice to mix it up for our guests and spring a new and delicious recipe on them.
You guessed it, I have just such a recipe. It is a little crazy sounding but it worked. I used up my leftovers from a cake and used it on a chicken-no joke. It was a lemon glaze and it was just the thing that my roast chicken needed. Here it is and I hope you can make it and share it with your friends. They just might give you something special in return :-)….
Garlic and Lemon Glazed Chicken:
1 raw 3-4 lb chicken
10 cloves garlic, smashed with the side of a knife
1 TBS honey
1 TBS olive oil
1 TBS fresh lemon juice
1/4 cup powdered sugar
salt and pepper
Rinse chicken off and dry it with paper towels. Gently lift up chicken skin on the breast, careful not to rip it, and place smashed garlic cloves under skin. Sprinkle salt and pepper and pour olive oil and honey all over outside of chicken. Rub all over chicken.
In a small bowl, mix lemon juice with powdered sugar and stir until fully combined. Drizzle all over chicken and rub into the skin. Place in a roasting pan, cover with aluminum foil and bake at 350 degrees for about an hour or until juices run clear when thigh is pricked with a knife (I left it for about 1 1/2 hours and it was still O.K.). Enjoy!