Below you will find a roundup of all the recipes and videos from my summer project, Stupid Good Summer School! Looking for the perfect way to cook bacon? I’ve got the video right here! Perhaps you’d like a way to use up diced onions? Let’s check out this recipe. I’m working on a few new projects for the Fall but until then, check out some of my attempts at videos. If you have any suggestions for next year’s potential Summer School, leave your ideas in the comments below!
Check out the video below for a basic video on how to prepare a tomato and come back Thursday for a Tomato-Avocado Salsa recipe.
Honestly, roasting a chicken is the best thing that can happen to your lunches (watch Tuesday’s video here). Having a shredded chicken in your fridge means toppings for salads, accompaniments for quesadillas, or even throw-ins for quick soups. Initially, you are going to have to spend about $10 on the chicken but when you have leftovers throughout the week, it definitely pays off.
Lemon is awesome for chicken, their marriage is totally beautiful and you they will be together forever. When the chicken cooks, it creates this awesome lemony, onion sauce in the bottom of the pan and leaves the lemons so delicious- I had my boyfriend straight up snacking on the peels, it’s that good. He’s totally cringing as he reads that, but it’s so true. Make this chicken. Have your boyfriend eating lemon peels. Logic.
Roasted Chicken with Lemon, Paprika and Thyme
- 3 lemons, halved
- 1 white onion
- 1 whole chicken, 3-4 pounds
- 2 tablespoons olive oil
- Salt and pepper
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- Preheat your oven to 425°F.
- Place the lemons in a medium dutch oven or covered baking dish that will hold the size of your chicken. Cut the onion in half and then into quarters so you get 8 chunks of onion. Add them to the lemons
- Rinse and pat dry the chicken with a paper towel. Rub with olive oil and sprinkle with a generous amount of salt and pepper, enough to cover the entire surface of the chicken. Sprinkle with paprika and thyme on both sides.
- Nestle the chicken into the lemons and onions and cover. Bake chicken for about 20 minutes per pound of chicken (My 3.5 pound chicken took about 1 hour and 15 minutes) or until the internal temperature of the chicken is 175°F.
- Serve with rice or steamed vegetables. Let the chicken come to room temperature before you shred for leftovers!
Stay tuned for next week’s Stupid Good Summer School:
How to Dice Tomatoes
School may be out for the summer, but it’s time to get your kitchen game onto the honor roll! ‘Stupid Good Summer School’ features a technique every Tuesday, and a recipe using that technique every Thursday.
Roasting a chicken is hands down the best way to handle your week’s pack lunches. Sunday can be spent prepping this pretty bird for a traditional dinner and the rest can be pieced up for salads, quesadillas or wraps! It is not as intimidating as you might think, especially if you harness the power of citrus to up your flavor game. The threat of dry chicken comes with overcooking it, but if you use a thermometer to check for that perfect 175°F, you’re good to go.
Check out the video below for a basic video on how to roast a chicken and come back Thursday for a my recipe for Lemon Roast Chicken with Paprika and Thyme.