So I decided to try to buy my roommates’ love with food. I made a lemon themed dinner, hence the pun in the title. Main dish was lemon and rosemary chicken. Side dish was greek orzo salad. And for dessert lemon bundt cake with cranberry syrup. Let’s just say it worked 😉
Lemon rosemary chicken:
Here’s what you’ll need:
7 chicken breasts
1/3 cup of lemon juice
1tbs lemon zest
2 garlic cloves, crushed
1 tsp chopped rosemary
2 tbs melted butter
First, in alarge Ziploc bag (or a bunch of little ones like me) mix together the juice, zest, garlic, and rosemary.
Then add the chicken and mush the bags to coat chicken, put in the fridge to marinate for an hour or two.
When the marinating process is done preheat your oven to 400.
Coat the bottom of a glass baking tray with a thin layer of butter and place your chicken into the tray. Reserve the rest of the marinade.
Pour the melted butter over your chicken, and pave in the oven for 15 mins.
Pour the rest of the marinade over the chicken and bake for another 10-15 mins.
Cover with foil for 10 mins before serving, or a baking pan if you don’t have any foil.
I used lemon slices to dress the plate, they also taste good with the chicken.
Greek Orzo Salad:
Half a box of orzo
A bunch of cherry tomatoes
Salt and pepper
1/4 cup of lemon juice
1 tbs of lemon zest
2 tbs balsamic vinegar
1/2 cup feta cheese
First cook your orzo as it directs on the box.
While it cooks chop your zucchini into half inch medallions and then in half. Half the tomatoes.
Pour the veggies into a bowl and add the seasoning, lemons, and vinegar. Mix thoroughly.
Add the mixture to the orzo and toss to mix.
Add the feta right before serving.
I used a box cake and added a bunch of lemon zest for freshness.
I’ll post this recipe soon!