|Me and Triana.|
|Healthy and hearty.|
- Preheat oven to 350
- Clean the cavity, remove giblets
- Stuff with a head of garlic (best used inside the cavity for smell and flavor without altering the taste of the meat), one quartered onion, and one lemon halved.
- Clean the chicken and pat dry... this is very important!
- Moderately sprinkle salt on the bird, and go heavy on the cracked pepper.
- Zest on full lemon and sprinkle on the chicken.
- Finally, drizzle olive oil, and juice from lemon over the chicken and massage it around, creating a coating that will seal in the flavor.
- Sprinkle dried parsley flakes, and place in the oven to bake.
- After 20 minutes, use one tablespoon of unsalted butter and some milk, and let that melt/combine with the juices in the pan. This becomes your basting sauce, and browns the chicken. (Milk in butter sours in the oven and burns the skin somehow when heated, and gives you that beautiful brown roasted color that everyone thinks you spent hours doing, when really a baked chicken only needs 1:20 minutes)
- Leave in for 60 more minutes, and you got yourself a delicious bird!
- Steam two lobster tails in a medium pot, using a colander, until the shell turns from rusty brown to bright red appearance in color (about 5-7 minutes).
- Remove meaty filling from shell by cutting (using kitchen scissors) a line directly down the back of the shell, and again on the front side.
- Remove the meat and cut with a knife down the middle of the meat, splitting it in half. Place in deep square baking dish, and preheat oven to broil.
- 1/2 cup of white wine. Dry in flavor is always best for cooking.
- 2 tbs of unsalted butter
- A few dashes of garlic salt
- Fresh parsley, loosely diced
Pour sauce over lobster tails and place in the oven for 5 minutes on 350.
Remove, and cut into bites. Serve as an appetizer, or side (really yummy over brown rice or veggies too!).