Baked Chicken with Caramelized Lemon Slices

Published by

Clarissa

October 6, 2016

I put some broccoli slaw in a heavy ceramic dish and added some shredded carrots. Then I arranged some heirloom tomato slices over the slaw. On top of tomato slices, I placed boneless skinless chicken thighs. I seasoned the whole thing and added some rosemary. Over the chicken I placed some peeled lemon slices.

I baked the dish in the oven first with a lid closed and then after 30 minutes I removed the lid.

There is no photo because the dish was devoured very fast. The lemon slices caramelized very nicely and the meat was extremely juicy. If you aren’t into baked lemons, you can remove them before serving.

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9 responses to “Baked Chicken with Caramelized Lemon Slices”

Pen

October 6, 2016

Which variety of heirloom tomato did you use?

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1. Clarissa
  
  October 6, 2016
  
  These: https://www.google.com/search?q=heirloom+tomato&client=ms-android-att-us&source=lnms&prmd=isnv&tbm=isch&sa=X&ved=0ahUKEwjViJaz68fPAhWFRiYKHap0AA4Q_AUIBygB&biw=412&bih=604#imgrc=l8R9esaOYydOFM%3A
  
  They are so cool!
  
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Dreidel

October 6, 2016

Um, “zanily” — English adverb construction… 🙂

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1. Clarissa
  
  October 6, 2016
  
  Christ Lord. I have no idea why the idiotic spellchecker inserted “zany” into my recipe. I never used this word. I now feel like a dumb airhead.
  
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  1. Dreidel
    
    October 7, 2016
    
    “Zany” is a perfectly good slang word, meaning “amusingly unconventional and idiosyncratic” — just needs proper conjugation.
    
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    1. Evelina Anville
      
      October 7, 2016
      
      Zany isn’t slang. It’s not a word commonly associated with recipes but not slang. If, for some reason, I was writing an academic paper about screwball comedies from 1940s, I wouldn’t hesitate to use the word “zany.” It’s actually sort of a great word.
      
      And Clarissa: don’t feel like an airhead! If I felt like an airhead every time I made a typo or spellcheck did something weird with my prose, I would forever live in a state of shame. 😉 😉
      
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  2. cliff arroyo
    
    October 7, 2016
    
    “inserted “zany” into my recipe. I never used this word. I now feel like a dumb airhead.”
    
    If it makes you feel any better, for me ‘zany’ has a slightly archaic and distanced, ironic feel to it (I can’t remember the last time I heard it used seriously).
    
    I can’t imagine a dumb airhead knowing or using the word.
    
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    1. Dreidel
      
      October 7, 2016
      
      Thank you, Cliff — you occasionally manage to say so more or less what I was thinking, without inadvertently provoking an unintended slight to Clarissa (“I now feel like a dumb airhead”), and without arousing the adolescent rage of some of the rabid political haters on this site (“deranged, seething old man, racist, bigot,” etc.)
      
      I don’t mind pulling the chain of the haters, but I do regret when Clarissa takes me more seriously than I intended — so your occasional subtle intervention is appreciated.
      
      This is probably my first and my last “Thank-you” on this blog. But it is sincere.
      
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Evelina Anville

October 7, 2016

I’m happy to see a recipe on the blog again. And it sounds delicious. Very Provencal style. :0

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