ROSEMARY LEMON CHICKEN WITH VEGETABLES
Serves 4.
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
1/4 cup olive oil
4 cloves garlic, peeled
2 tablespoons roughly chopped fresh rosemary leaves, plus
springs for garnish (optional)
coarse salt and ground pepper
4 bone-in, skin-on chicken breast halves (10 to 12 ounces
each)
1-1/2 pounds red new potatoes, halved (or quartered, if
large)
1 pound white button mushrooms, stems trimmed, washed and
dried well
1 pint cherry or grape tomatoes
Preheat oven to 450 degrees. In a blender, combine lemon
juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree
until marinade is smooth. Place chicken in a shallow glass baking dish or large
resalable plastic bag. Pour half the marinade over chicken (reserve other half
for vegetables); toss to coat. let marinate 15 minutes at room temperature (or
cover dish with plastic and refrigerate up to 34 hours).; Lift chicken from
marinade, and place on a large rimmed baking sheet; set aside. Discard
marinade.
Meanwhile, on another large rimmed baking sheet, toss potatoes
and mushrooms with reserved marinade; season generously with salt and pepper.
Place both baking sheets in oven, with chicken on top rack. After
20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter
tomatoes over vegetables. Continue roasting until chicken is cooked through (an
instant-read thermometer inserted in the thickest part, avoiding bone, should
register 165 degrees, and potatoes and mushrooms are tender and golden brown,
about 10 minutes more.
Set aside about a third (3 cups of the vegetables to cool;
cover with plastic, and refrigerate to use later for Baked Egg Custard with
Cheese. Serve chicken with remaining vegetables and, if desired, garnish with
rosemary sprigs.
BAKED EGG CUSTARD WITH CHEESE
Serves 4.
Butter, at room temperature, for dishes
6 large eggs
1/2 cup half-and-half
coarse salt and ground pepper
3 cups reserved vegetables from Rosemary-Lemon Chicken with
Vegetables, cut into
1/2-inch
chunks
4 ounces (1 cup) soft goat cheese, crumbled
1/2 cup chopped scallions
Preheat oven to 350 degrees. Brush a 9-inch deep-dish pie
plate (or four 10-ounce ramekins or custard cups) with butter; set aside.
In a large bowl, whisk together eggs, half-and-half, 1/2
teaspoon coarse salt, and 1/4 teaspoon pepper. Stir in vegetables, half the
goat cheese, and scallions. Place pie plate (ramekins or custard cups) on a
rimmed baking sheet; pour egg mixture into pie plate (or ladle into ramekins or
cups). Sprinkle with remaining goat cheese. Bake until eggs are set and tops
are golden brown, 35 to 40 minutes. Serve with salad.
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