Restorative

This last week or so I seem to be doing not much else but working and sleeping. The sleeping being necessary because I am pretty sure I had some form of Venusian death plague starting last weekend that I refused to acknowledge other than to sleep for nearly 36 hours straight. I got over this just in time to have one of my busiest weeks all year, personally and professionally, and then enjoy the weekend full as it was of a 6 hour class, an admissions meeting for school (hopefully to start in August), and moving furniture.



After weeks like this, simple is better. I ended Sunday night with an impromptu family dinner of turkey burgers with friends. A few weeks ago I made this chicken, and I think this would have worked out nicely as well.

Roasted Chicken, with Lemon and Mint
Serves 2-3

1/2 of a 5lb whole chicken, cut down the breast and backbones
1 medium or 2 small lemons
handful of mint leaves
2 medium cloves of garlic
salt
pepper
olive oil

1) Prepare your whole chicken by cutting it in half up the back bones and breast bones. Reserve the other half for dinner another night (should hold in fridge for up to 2-3 days depending on how fresh it was to begin with, or you can freeze in a large freezer bag).

2) Slice half of the lemon(s) into whole thin slices, should be a complete cross-section of the fruit. Crush the garlic cloves with a fork. Rinse and shake off the mint, it is not necessary for it to be completely dry.

3) Run your fingers under the skin of the chicken to create several deep pockets for stuffing. Place lemon slices, garlic, and mint liberally inside these cavities.

4) Salt and pepper the skin of the chicken. Place skin side down over medium-high heat in a HOT cast iron pan with 2 generous tablespoons of olive oil. Brown well, 7-10 minutes - including a few minutes with the ribs down and skin up.

5) Turn chicken skin side up, squeeze remaining half of the lemon, cut into wedges over the top. Throw the wedges in the pan with the chicken and place the whole pan in a 400 degree oven and roast until the chicken is done, 40-50 minutes. The internal temp will be 165 in the thickest part of the breast and the juices will run clear.

Enjoy with some crusty bread, a quick greens salad, a glass of wine, and your feet up.