Hey Good Lookin', What You Got Cookin'?! Or Where are You Lookin'?

That girl can cook! Ok, sometimes. I think I can attribute the majority of my kitchen success to choosing the right recipe. I am not particularly adept at blending seasonings and creating savory concoctions on my own, but I do, on most occasions, have an eye for finding flavor in the recipe collections, whether blog, book, or magazine, I search through.

Here's my latest catch:


Chicken in a Pot with Garlic (courtesy of Rachael Ray--say what you want, but she can throw together some quick and yummy treats, and these days quick is a must!)

Ingredients:

• One 4 1/2-pound chicken
• 2 halved lemons
• 35 unpeeled cloves garlic
• 4 chopped sprigs rosemary (this I did not have, but used about 2 tsp. dried rosemary)
• 4 slices crusty bread

Directions:

1. Preheat the oven to 325°. In a large dutch oven, heat 1 tablespoon extra-virgin olive oil over medium heat. Add one 4½-pound chicken, breast side down, and cook until golden, about 5 minutes. Turn, then squeeze 2 halved lemons over the bird before stuffing into the cavity; drizzle 1 tablespoon extra-virgin olive oil on top and season with salt and pepper. Cover and roast for 30 minutes. Scatter 35 unpeeled cloves garlic and 4 chopped sprigs rosemary around the chicken, cover and roast for 30 minutes more. Uncover the pot, increase the oven temperature to 375° and roast until the juices run clear when the chicken is pierced with a knife, about 25 minutes. Transfer the chicken to a platter; using a slotted spoon, transfer the garlic to the platter as well. Dip 4 slices crusty bread into the pan juices, then toast until crisp. Serve with the chicken and roasted garlic.

Don't look too closely. You'll see the other leg missing!