Monday, January 14, 2013

Extremely easy chicken

Today's the last full day of my "Back up the Molly" trip.  Of the things I've cooked so far, I liked this one best.

Four chicken thighs (yes, organic and free-range is worth the price) (yes, you want the kind with the skin on)
A lemon

Preheat the oven to 400 degrees.

Put the chicken thighs in a 9 x 9 glass pan, skin side up.

Cut the lemon in half.

Squeeze the juice of one-half over the chicken.

Grind some salt and pepper over the chicken.

Put the chicken in the oven.

Basically, take it out again after 30 minutes.

You want more than basically, because you're, say, Molly?  You can try any of the following:

  1. See if it looks really beautifully browned on top, like chicken you've liked before.
  2. Listen for the sound of the pan juices sizzling because they're hot right through.
  3. Feel the texture when you stick a piece with a fork, again testing to see if it feels like chicken thighs you've eaten before.  
  4. Cut one piece open near the bone, and see if there's any pinkness left.
Oh yeah. There's half a lemon on your counter.  Put it on a tiny plate or in a tiny bowl, cut-side down, and use it tomorrow morning for tea or tomorrow night for your spinach.  Or, worst case scenario, you end up having spent 50¢ on a lemon and only using 25¢ worth.  Compared to other things you'd buy to make great chicken, and never use up, this may be the cheapest ingredient you could possibly waste.

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