Another week of famers’ market goodness, in support of my 2009 resolution: to eat whole, local, organic food as often as possible. While I may not reach 100% this year – progress so far has been good. In addition to local butter, cheese, eggs, citrus and veggies – I have been able to purchase olive oil, mushrooms, and meat!
Why all the interest in food? I got a copy of Barbara Kingsolver’s Animal, Vegetable, Miracle for Christmas – and the book has essentially prompted a sea-change in the way I prepare and eat food. Because I live in California (where just about everything grows at least once a year), there’s no reason to ignore local, fresh, seasonal produce in favor of mealy, gas-guzzling, mass-produced items. And yet, despite a few years in SF and having Lulu as an inspiration – I still managed to do very little with what was right in front of me. No more!
Benifits to eating locally (deliciousness is a big one!) include renewed awareness of the seasons, connection to the people who actually grow what I eat… and time. It sounds crazy – but even tho it takes a little work to get started, shopping regularly at the morning weekend markets has created a real sense of continuity and order to cooking habits – making it much easier to plan and execute good meals. Instead of stumbling around a huge grocery store filled with myriad ingredients shipped in from all over the earth, I buy what looks good on a Saturday morning… and learn how to make it fabulous!
In the last few weeks I’ve experimented with quite a few new foods – things I have eaten but never felt comfortable enough (or curious enough) to prepare. Now it’s easy to imagine what they taste like – and how they go together on a plate. Each weekend, I get better and better at planning and purchasing for a week’s dishes in the space of 20 or 30 minutes. And it’s cheaper than shopping at say… Whole Foods. Amazing!
One place where I’ve been expanding my skills and interests is chicken. I have always been a bit adverse to chicken meat – it feels super creepy when cold and raw… especially the slippery, fatty skin. But now that I’m experimenting with local heritage varieties… I’ve found that they are firmer, fresher – and generally less slimy than what I was traditionally used to in store-bought, machine-farmed breeds.
Once I got over my fear of butchering a whole chicken, the next step was to expand beyond the basic recipes I grew up with as a kid. And – to make something with what was freshly available. This next dish was the direct result of a quick dinner party need and an abundance of fresh thyme and Meyer Lemons (originally intended for a lemon tart). You can make it in an hour and change.
Quick Lemon Garlic Chicken
- 1 whole organic chicken cut into parts
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon peel
- 2 cloves garlic, crushed
- 2 teaspoons dried thyme, minced
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup melted butter (optional)
Preheat oven to 425°. Butter a 2 quart baking dish. Wash and prepare the chicken – removing excess fat while retaining as much skin as possible. Place the breast-meat into the dish on the bottom, then cover with the wings and legs – skin side up.
Combine the lemon juice, lemon peel, garlic, dried thyme, salt, and pepper. Pour over chicken and set aside. If you’re not watching fats, melt the butter and drizzle over the top of the chicken, and bake for 45 minutes. If you opt out on the butter, baste the chicken halfway through cook time with the pan juices.
When cooked through, set the dish under the broiler for 2 minutes to crisp the skin to a nice brown. Serve immediately!
The result? Tender, lemony chicken with a nice garlic undertone. This dish is delicious with butter-browned brussle sprouts and fresh warm bread (great for sopping up sauce)…. but really, you can serve with just about any starch and seasonal veggies. Think it is too complex for your weekday work style? Invite two or three friends over and make it on a weekend. Pair with a light, local Weisse or Viognier for extra smiles. Enjoy!!
