Wednesday, June 22, 2011

Lemon Roasted Chicken and Pappardelle

Le Sigh.

There are 2 phenomena that are weighing on my mind today.

1) Why is it so impossible to go to Target and get out of there without spending $100 or more (and if you are me, that typically errs on the side of "more")?  WHY?  I've worked in corporate retail for like my entire career...I KNOW the things retailers do to make you buy ridiculous and unnecessary things.  I was part of that sneaky strategy for years and I know all the secrets.  I know better than to pick up random stuff off an endcap or even look at the pretty displays....that's where they put the "wants" and not the "needs".  And let's not even talk about the markup on such trinkets.  I went to Target to buy Claritin (don't get me started on how much it costs to keep my eyes clear and my nose in a breath-able condition during the Spring and Summer), and Claritin only.  That should have cost me $18.  Somehow, I left the store with Claritin, a candle, a pack of pens in pretty colors, a leather notebook, socks, a pair of earrings, a random plate that will look cute on this blog, and some workout clothes.  I have justifications for all of them, I swear.  Not so justified that I didn't throw away the receipt before my husband got home, though.  He's so nosey!

2) Why is it that it takes like 100 years to get into shape once you decide you're going to do it but then takes only 4.5 seconds to get out of shape once you slack off a little bit?  If the universe wants people to be more physically fit, its possible we should address this phenomenon.  I've been pretty bad about going to the gym lately (and the reason's name is Lola), even though I actually really do like working out and enjoy myself once I've managed to talk myself into driving the mile to the gym from my house (sad).  While at Target the other day, I decided that the reason I wasn't going to spin class any more is because I didn't have enough cute outfits to wear to said spin class.  A moment of clarity!  I need bike shorts and colorful tank tops!  Duh!  So I stock up on some new duds (along with my Claritin and candle and pretty pens).  In my defense, I DID go to spin class that day, for the first time in awhile.  Oh my.  I don't remember it being that hard.  It was 10 songs (60 minutes!)....I feel like that's more than it used to be.  And why was the instructor always telling us to turn the resistance UP?  That's so mean!  Plus, its really hot in there.  Good thing I was wearing my new tank top!  And when did it get so hard to breathe?  And why does it feel like I'm biking through mud?  And, my butt hurts!  But I made it through and felt pretty good when it was over (and because that meant it was time to go home and eat pancakes and eggs for dinner!).  I think I'll go back today.  And tomorrow!

Anywho, I didn't take pictures of the pancakes, because they were totally cheating the food blogging rules.  I just made regular pancakes (from the boxed mix) and added crumbled sausage in there.  Sausage pancakes are delicious, but making pancakes from a box isn't really cooking, nor is it a recipe.  Neither is scrambled eggs.  So I'm going to blog about lemon chicken with lemon pepper pappardelle.  Its a bit more blog-worthy, methinks.

Lemon Chicken Breasts
Source:  Barefoot Contessa How Easy Is That? cookbook by Ina Garten

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Preheat the oven to 400 F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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