There is nothing like staying at home for real comfort. ~Jane Austen

LOCATION: Port Angeles,WA

BUILDING STYLE: Duplex (we are the ones on the right).

ROOMS: 2

BATHS: 1

NAME: Home Sweet Home

Still have some boxes and organizing to do but we are almost done!

If music be the food of love, play on. William Shakespeare

Since moving into our new place and having to eat fast food due to our frig. breaking day 2 of moving in; I have been in the mood as of lately to cook and bake every meal! I was in search of a new recipe to try for some fresh Chicken skin-on, bone-in thighs I had, so I went on a search and found this yummy recipe and had to try it. OMG! This recipe is so yummy! They turned out so good and as side dish I served some wild rice. I got 2 thumbs up from Peter, so I believe this is a keeper.

Enjoy!!

Lemon Chicken Recipe

• Cook time: 55 minutes

INGREDIENTS

• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

• 2 Tbsp lemon zest
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
• 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
• 1 teaspoons salt
• 1 teaspoon black pepper

• 2-3 Tbsp melted butter
• Lemon slices for garnish

METHOD

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serve alone or with steamed rice.

Yield: Serves 4-6.

Disclaimer: I did not take this picture but I just had to show you how yummy it looks. I think I will not use so much seasoning(aka: Basil and Thyme) the garlic and lemon where perfect!

Next Post: House becomes a Home.

Life seems but a quick succession of busy nothings.

Man, have I been busy! Here are pictures to show you what I have been up to the last couple of weeks.

The Move!!

I know these pictures are out of order, still getting use to how Blogger uploads the pictures.

Our New Place!!

What our new place looks like before the movers. Updated pictures to come.

Our Front door!!

Our Living room/bedroom before the movers came.

Our Kitchen. With so much more cupboard space!!

Our Dining room

Our hallway from the entrance.

Our awesome Laundry room/closet

Our Bathroom

Our Bedroom

Guest Bedroom

OUR FIRST ANNIVERSARY!!!!

We decided to check out a local restaurant in Port Angeles,WA. A cute little Italian place located downtown called Bella Italia. The Food was amazing and the people were really nice.

See you all soon!!!