Sunday, January 24, 2010

Lemon Cilantro Chicken

This is a very easy but tasty recipe that I dare you to make. The final product looks amazing, and everyone would be thanking you for inviting them. Que aproveche ( a spanish word for enjoy your food) and let me know how was it.

  • 1 whole chicken ( I prefer the Greenwise publix chicken)
  • 1 cup of minced cilantro
  • 4 garlic cloves
  • 1 bottle of lemon juice ( those that look like a lemon. You can find it at the fresh produce section of the supermarket.)
  • 1 teaspoon of oregano
  • salt and pepper to taste
Preheat the oven to 375 degrees.
Put the cilantro, garlic, lemon juice, oregano, salt and pepper in a food processor and mix it all well.
Clean the chicken with water under the sink and dry it up with paper towels.
Place the chicken in an oven safe container, add salt to taste and pour over it the mix.
Introduce in the oven for one hour and a half, or until the chicken is nicely browned.

If you wish, you can peel potatoes and cut them in squares and add them to the chicken before you place it in the oven.  The potatoes will roast with the citrus sauce giving it a very tangy and delicious flavor.  You just need to prepare an italian blend salad with cherry tomatoes, diced cucumber and sliced red onions, and dress it with (in that order please) salt, pepper, a teaspoon of mustard, a teaspoon of honey, two tablespoons of balsamic vinegar and four or five tablespoons of olive oil.  Mix it well with a fork and pour it over the salad.

A good wine match to this meal would be a pinot noir which is a light red that goes well with poultry.  My recommendation would be a Robert Mondavi Pinot Noir, or if you want something more subtle and expensive, I would say that you get a Leaping Lizzard Pinot Noir from Oregon (about  $20).
But, it you are more of a white wine lover, this recipe would go well with a California Chardonnay or a  french Chablis.

I Hope you enjoy it. And, if you wish send me any comments you may have.

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