I’ve been on a Shutterbean kick lately. Have you read her site? It seems like basically every recipe she’s made lately is something I want to add to my list to make immediately. I saw this lemon chicken the other day and the first thing that came to mind was to make it for Sunday Night Dinner. (I have recently decided that Sunday Night Dinner is an event that requires all caps, much like Monday Night Football. There’s basically the same amount of football as MNF, but 850% fewer ads.)
I only had a moderate amount of activity planned for today so I was able to actually help cook Sunday Night Dinner this week. Andrew made the salad and carrots (yes, purple carrots!) and I made the lemon chicken. I think what I like about her site is that the food all looks delicious, but also looks like something you can finish making in a reasonable amount of time and without needing all sorts of exotic ingredients.
The chicken was good. I think I could have used a bit more lemon juice, or maybe I should have spooned a bit more juice over the chicken. The whole thing took me less than an hour to make, which included the cooking time. Andrew roasted the carrots in the oven with garlic and onion. The purple carrots didn’t taste much different than the regular ones, except they were a little less sweet and took a lot longer to cook. His salad was excellent though. I’m a big fan of fruit in my salad and now that it’s starting to be strawberry season again, I foresee many berries in my future.
All-in-all it was a successful dinner. We capped it off with some freshly baked oatmeal chocolate chip cookies and good conversation. Sunday Night Dinners are always a good way to kick off a new week.