This past week, I thought I’d try a new recipe that had just come across my desktop. I usually am not drawn to recipes from TV chefs, Ina Garten in this case. I’ve seen bits of pieces of her food and it seems just fine, but it never before attracted me. This skillet-roasted lemon chicken (https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-lemon-chicken-3517965) sounded like a dish the family would enjoy.

Of course, I made my usual adaptations. Whole sprigs of thyme replaced the thyme leaves; they were added to the roasting pan, under the chicken. In addition, Ida’s recipe calls for a whole chicken. I had a sizeable package of very plump chicken breasts nestled deep in the deep freeze; they were calling out to be used. I don’t recommend this change. Breasts tend to dry out no matter how plump they may be. I am now the one enjoying the leftovers.

Ina Garten’s Skillet-Roasted Lemon Chicken. Preheat the oven to 450 degrees F. Place two teaspoons fresh thyme leaves, one teaspoon ground fennel seeds, with one tablespoon kosher salt and one teaspoon pepper into a mini food processor and process. Add the spice mixture to 1/3 cup of olive oil. Set aside.

Slice one or two lemons and one medium sized onion into ¼ inch thick slices, distribute in a 12” cast-ion skillet with two thinly sliced garlic cloves. She recommends butterflying a whole chicken …

Next time, I’ll just cut my chicken into pieces (I’ve never met a butterflied chicken!). Place the chicken (pieces) skin side down on top of the vegetable/fruit mixture. Brush with ½ half of the oil and herb mixture. Turn the chicken skin side up, pat dry, and brush with the rest of the oil

Roast for 30 minutes. Add ½ cup dry wine into the pan (not on the chicken) and roast another 10-15 minutes. Remove the chicken from the oven and sprinkle with the juice of 1 lemon. Cover tightly with aluminum foil and rest for 10-15 minutes.

I served this new dish with couscous and steamed string beans.

As I wrote above, I was the only family member to enjoy this new dish. Earlier in the day, the a day before Christmas, the three of us had an amazing dim sum lunch at a favorite restaurant. Both Constant Companion and Daughter were still sated from the pre-Christmas Day feast by dinner time.

Not shown are the requisite egg drop soup, another shrimp dumpling, chicken feet in black bean sauce, and freshly made sesame balls.

Next time, Ina, I’ll use a whole chicken and we won’t have dim sum lunch!