Ina Garten's Tuscan Lemon Chicken
Made Famous By: Ina Garten aka the Queen Goddess
Some long for things that they don’t have. Instead of being grateful for all of the many blessings around them, they sit and sulk about what they don’t have or compare themselves to others.
Well I say to people like that, stop wishing for things you don’t have, celebrate the wonderful amazing things you have been blessed with in your life
That is one of the keys to happiness in life. If you are happy with your life and the blessings that you do have, you will have a much more fulfilling life and any more blessings that you get will be cherries on top.
I think being grateful for what you have also helps you notice when those cherries come along. “Walk with gratitude in your hearts, “ Gordon B. Hinckley said, “Be thankful for the wonderful blessings which are yours.”
Here are some ideas to help you to focus on your blessings
1~Start a thankful journal and pull it out when you need to remind yourself of your blessings.
2~Read the scriptures and write your favorite one’s about gratitude down and put them up on the wall to be a constant reminder.
3~Get out of your head! Do service for someone. Often if we forget about ourselves and do service for another, the blessings in our lives become more evident.
4~Make your personal prayers more sincere. When you kneel down to pray really think about what blessings you have received that day.
-Marissa D. Thompson
So be grateful my friends. Blessings abound.
Tuscan Lemon Chicken
1 (3 1/2) Pound Chicken Flattened (I used chicken that was already cut up.)
1/3 C Good Olive Oil
2 tsp Grated Lemon Zest (2 lemons)
1/3 Cup Freshly Squeezed Lemon Juice
1 TBS Minced Garlic (3 cloves)
1 tsp Minced Rosemary Leaves
Freshly Ground Black Pepper
1 Lemon, halved
Sprinkle the chicken with 1 tsp salt on each side.
Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 tsp pepper in a ceramic or glass dish just large enough to hold the flattened chicken.
Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat.) (**I roasted mine in the oven at 350**) Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side skin side up, and weight it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden drown and the chicken is cooked through.
Place the lemon halves on the cool side of the grill, cut side down, for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the chicken in quarters, sprinkle with salt, and serve with the grilled lemon halves.
**I just roasted my chicken in the oven at 350 for 25-30 minutes or until was golden brown on both sides.**