1 (3- to 4-pound)
1 chicken -- split down back,
1 rinse, pat dry,
1 and flatten
2 tsp minced garlic
2 tsp dijon mustard
1/3 cup lemon juice
1/4 cup olive oil
1 tbsp light soy sauce
1 tbsp snipped chives
1 tbsp chopped fresh basil
1 tbsp rosemary
1/2 tsp salt
1 freshly ground pepper
1 snipped chives
1 lemon wedges
Directions
Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce,
chives, basil, rosemary, salt and pepper to taste in large plastic
food bag. Secure bag and shake well so marinade coats chicken.
Refrigerate 2 to 3 hours, or as long as overnight. Remove chicken
from marinade. Reserve marinade for basting. Place chicken skin-side
up on shallow baking pan lined with heavy foil. Season lightly to
taste with salt and pepper. Roast on upper oven rack at 425 degrees,
brushing often with marinade after first 20 minutes. Roast until
chicken is sizzling, deeply browned and juices run clear when pierced
with knife at joint of drumstick and thigh, about 45 minutes. Serve
hot or warm. Garnish with chives and lemon wedges. Makes 4 servings.
By Abby Mandel Copyright Los Angeles Times
Recipe By : Los Angeles Times - Prodigy
From:
Servings: 4 servings
Lemony Herbed Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Vegetable
The History of Recipes
Written recipes as a concept can be tracked way back into antiquity, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something we still use today. This early Roman chef informs us how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and parsley. Moving on, there were some books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food on the menus of the rich people of those days. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the Middle-East, including parsley, basil and rosemary. These new herbs and spices prompted an explosion in recipe publications, many of which are now in private cookery archives. During the following few centuries, the rich and powerful families of the West strove to serve the most extravagent meals, and as a result the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and recording popular recipes of the day. By the advent of the 1900s, cookery books are greatly in demand mostly as a result of increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Lemony Herbed Chicken recipe.
