After my interesting adventure on Monday with the wonton wrappers basically melting into the table while I tried to fold everything up, I was a little trepidatious about the actual cooking of them. I was worried they'd be too doughy (they were), and skeptical about how well they'd cook through. I'm sure the issue with an excess of dough I experienced was due, at least in part, to my not getting the dough thin enough. But also, the ratio of filling produced versus the amount of dough produced with these recipes seemed a little out of whack. So, if I do try this again I may make smaller dough squares, or up the amount of filling in each tortellini.
The chicken, though. Oh so simple to make, and I found it absolutely delicious. It had the perfect ratio of moist meat to crispy, salty, lemony skin (I know, this in itself seems horrible to some people, but it really is one of life's wonderfully guilty pleasures). For the record- the fiance commented on the skin being sort of blah tasting, while I found it to have quite a bit of flavor. I don't know if this is simply a difference in our palates, or if I missed his piece of chicken when seasoning. I somehow doubt it being the latter.
So without further ado: the rest of the recipe!
Lemon Chicken
1 lemon, 1/2 thinly sliced crosswise, 1/2 squeezed into juice
4 chicken leg quarters
1 tablespoon vegetable oil
salt and pepper
1. Preheat oven to 425 degrees. Arrange the lemon slices in a single layer down the center of a roasting pan. Rub the chicken with the oil and season with salt and pepper. Place the chicken skin side up on the lemon slices and bake for 35 minutes. Transfer to the broiler and cook until the skin is crisp, about 3 minutes.
Drizzle the chicken with the lemon juice.2. Divide the chicken and roasted lemon slices among 4 plates and top with the pan juices. Sprinkle with the remaining tarragon.
So. Simple. And delicious. Win on the chicken end, needs improvement on the tortellini end.
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