Ingredients
1/2 cup olive oil
1 (2-1/2 - 3 lb.) chicken, cut
1 into serving pieces
4 medium potatoes, peeled and cut
1 into 1/2-inch-thick wedges
6 medium carrots, cut into julienne
1 strips
1 medium onion, very thinly sliced
2 cloves garlic, peeled and
1 chopped
1 juice of 1 lemon
1 salt and pepper to taste
Directions
Preheat oven to 350 F. Pour olive oil into bottom of 14x10x2-1/2
inch pan or other large roasting pan. Dip chicken pieces into oil and
turn until well coated. Turn chicken skin side up and distribute
evenly in pan. Arrange potatoes, carrots and onions around chicken.
Sprinkle garlic and lemon juice on top. Season with salt and pepper.
Bake for 1 hour, basting every 15 minutes. Remove from oven and
serve. Source: Creative Cooking-Poultry
From the collection of K. Deck
Servings: 4 servings
Chicken With Garlic & Oil Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into ancient history, in fact as far into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient recipes were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to historians is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main meal and afters, a style of dining still practiced today. He also recounts how the cooks of his times made use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. As our culinary historical trip moves on a few more years we have some interesting books which were published in the fourteenth century - one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the spicy food that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas caused an eruption in recipe manuscripts, most of which are now in private libraries. During the succeeding few centuries, the upper-class families of the West competed with each other to serve the most extravagent banquests, and because of this cooks and their collection of recipes were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording popular recipes of the day. By the arrival of the 1900s, cookery publications are in high demand, as a result of higher levels of literacy, people having more free time and having more disposable income. Like it or not, the introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken With Garlic & Oil recipe.
