Lemon Chicken Simply Ming

I watched this episode of Simply Ming then decided to try the recipe.

Recipe is available on Simply Ming website.

I absolutely do NOT want to pre-heat my Staub pot at 525F; instead, we first cooked chicken at 450F for 20 minutes, cover with foil and roast at 400F until the thermometer inserted in the thickest part of the thigh reaches 160F.

Instead of making the wild rice, we got lazy; just had root vegetables on the bottom to suck up the chicken juice/grease.

While chicken was resting, I deglazed the pot with wine, reduced and thickened. Vegetables, back in the pot. Stir and coat with the jus. Done.

Lessons learned:

• It is important to brine the chicken, overnight preferably. It adds a lot of flavor.
• We will season the carrots and potatoes and drizzle with olive oil before they go in the oven with the chicken next time.
• Some burned garlic bits were stuck on the chicken skin. We will try to use garlic-infused olive oil or mash the garlic next time