Monday, April 25, 2011

Roast that Chicken

Over the weekend Frank came down and we made a "Honey and Lemon Glazed Roast Chicken using a "Patagonian" recipe from Food and Wine magazine. It was very easy, which we like, and very tasty.
The recipe serves 8, adjust as needed. We fixed one chicken for the two of us.


    1. 1/4 cup plus 1 teaspoon honey
    2. 2 tablespoons plus 1 teaspoon fresh lemon juice
    3. 2 tablespoons soy sauce
    4. Three 3-pound chickens
    5. Salt
    6. 9 large rosemary sprigs
    7. 9 garlic cloves, quartered
    8. 1 lemon, cut into 12 wedges
    10. Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves and 4 lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
    11. Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.
We also met our friends Rich and Craig for dinner at P.F. Changs last week - nice to see them. 

For lunch one day,  I met my friend Bob at The King and I, a nice Thai restaurant in downtown St. Petersburg. 

And finally, Frank and I made a return visit to Primi Urban Cafe. I had the always tasty Wild Mushroom ravioli in a wild mushroom, butter and sage sauce. Yummy.

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