Fried Chicken without Skin Lowfat Cheese Souffles
Grilled Chicken Breast Lowfat Creamy Corn Chowder

Lemon Garlic Chicken

Pollo Di Tonnato

Yield: 2-4 servings

Small (2-3 pound) whole chicken
4 large garlic cloves, peeled and cut into halves
2 large shallots, peeled and cut into halves
1 large lemon (preferably Meyer), sliced on the round
1 sprig fresh rosemary
Salt and pepper
Hot Hungarian paprika, lightly sprinkled
1-2 tablespoons olive oil
1/2 cup water
1 rib celery
Sweet potatoes, peeled and cut into halves

1. Preheat oven to 400°F.
2. Wash the chicken inside and out. Set into a small roasting pan. Stuff the cavity with garlic, shallots, sliced lemon, and rosemary.
3. Sprinkle the chicken with salt and pepper. Sprinkle very lightly with hot Hungarian paprika and smooth it with your fingers into the skin with the olive oil.
4. Place the pan into the oven and roast 20 minutes. Reduce oven temperature to 325°F. Add water. Slice the celery rib and set pieces under the chicken. Add sweet potatoes.
5. Cook 1 hour. Test with meat thermometer (180°F), or wiggle the leg and insert a knife. If leg wiggles easily and knife inserted shows clear liquid without trace of color, it is done.

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