R is for Roast Chicken
I'm not sure if you've heard of this book before. But it is a rather unique book. It belongs to Shams and he brought it over to cook some chicken.
The chicken recipe we choose to make is called Skillet-roasted Chicken with golden onions and lemon.
1 (4 to 4 1/2 pound) whole chicken, patted dry with paper towels 2 teaspons coarse kosher salt 1/2 teaspoon freshly ground black pepper 1 lemon, quartered 1 tablespoon extra-virgin olive oil 1 onion, thinly sliced
1 Firmly rub the chicken inside and out with salt and pepper, paying special attention to the cavity. Let it rest uncovered at room temperature while the oven preheats.
2. Place a large cast-iron or other heavy ovenproof skillet in the oven and let it preheat at 450 F for 45 minutes
3. Transfer the chicken to a cutting board. Using a sharp knife, cut the skin connecting her legs to the rest of the body. Use your hands to spread open the thighs until you feel the joint pop. Place 2 of lemon wedges inside the chicken.
4. Carefully transfer the chicken, breast side up, to the hot skillet. (Use oven mitts whenever handling the pan.) Press down on the legs so they rest flat on the bottom of the pan. Drizzle the bird with the oil. Roast for 25 minutes. Toss the onion slices into the bottom of the skillet. Stir to coat with the pan juices. Roast for 10 more minutes; stir again. Continue cooking until the onions are tender and the chicken's thigh juices run clear, 5 to 15 minutes more (for a total cooking time of 40 minutes to 1 hour).
5. Serve the chicken with the pan juices and onions, seasoning everything with juice from the remaining lemon wedges, if desired.
Opinion: The chicken was a little plain. I loved the freshly squeezed lemon to top though. It made for good leftovers. but I wish we had remember to grab potatoes, because a spicy potato would have topped this meal off!