I’ve always loved cooking, but leftovers? Not so much. I mean, I can enjoy them for lunch the next day, maybe dinner too, but typically after one additional meal I’m totally over it and want something different.

Now that we’re married, and basking in newlywed bliss, it’s been wonderful to fix a recipe and know that it won’t go bad before I tire of eating it – because there’s 2 people to eat the leftovers!

Last week, as we began to decorate our little abode for Christmas I decided to get in the kitchen and cook a meal. It had started getting chilly outside and I wasn’t really in the mood for soup or chili. Thankfully, Pinterest came to the rescue with Lemon Roasted Chicken and Hasselback Potatoes.

The chicken was phenomenal. Both Adam and I devoured it. Adam even requested that it be a regular meal in my arsenal – I’m good with that!

We both thought the recipe could easily be adapted for chicken breasts, though I cooked it as directed using chicken thighs. In fact, we’ll probably try it with chicken breasts next time. Mmm…next time, my mouth is already watering just thinking about it.

Added bonus: the chicken was just as delicious reheated the next night for dinner!

Now, I’m not gonna lie and tell you the potatoes tasted as good as they looked coming out of the oven. I mean, they were good, but the flavors didn’t blend throughout and sometimes you were stuck eating plain roasted potatoes with no seasoning.Plus, they were a pain to slice and season thoroughly  – which probably explains why the flavors didn’t blend.

Next time, I think I’ll use the same seasonings but toss them with potato wedges or slices instead of the fanned whole potatoes.

Lemon Chicken

from Annie’s Eats

Ingredients:

• 2 tbsp. lemon zest
• 1/3 cup freshly squeezed lemon juice
• 2 cloves garlic, crushed
• 2 tsp. fresh thyme leaves
• 1 tsp. fresh rosemary leaves, finely minced
• 1 tsp. salt
• 1 tsp. black pepper
• 2 lbs. of bone-in, skin-on chicken thighs or drumsticks
• 2 tbsp. melted butter
• Thinly sliced lemons, for garnished

Directions:

1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.
2. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.
3. Preheat the oven to 425˚ F.
4. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.
5. Brush the top of each piece of chicken with melted butter.
6. Bake for 50-55 minutes, until the skins are crispy and well-browned.
7. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.
8. Once fully baked, cover loosely with foil and let rest 10 minutes before serving.

Baked Hasselback Potatoes

from Chicho’s Kitchen