an Ina chicken recipe

I went Whole Foods yesterday in hopes of being able to take advantage of the great price they had on scallops on Sunday. However, when I went up to the counter on Monday and read the placard, I discovered the scallops were previously frozen from Canada! What a disappointment, I was hoping for local scallops for my supper last evening.

I  perused the local meat counter and refrigerators for ideas for supper. What was a great price yesterday was the Bell & Evans whole chickens for $1.69/lb. Bird in hand, I was off to now find a recipe for last evening.

I wasn't feeling like a rotisserie chicken, so I went to Ina Garten's website to search for her famous Friday night roast chicken that she makes for her husband Jeffrey. Again, that didn't interest me, but a recipe for skillet-roasted lemon chicken sounded appealing. Fortunately, I had fennel seeds in my cupboard and fresh thyme in the garden and the rest of the ingredients were pretty standard. The chicken is butterflied for cooking and takes approximately 45 minutes at 450 degrees. This is a great meal with the upcoming school year and fall sports season upon us.

My husband walked in the door at five and immediately commented on the wonderful aroma coming from the  kitchen. The chicken had just come out of the oven and was resting on the counter. After a brief rest, the chicken was ready for eating. What a wonderful recipe this is! The lemon, fennel, onion and garlic combination made for a delectable and tasty chicken.  There was the light lemony taste and a delightful sauce from the added lemon juice and white wine.