Cheap Lemon Rosemary Chicken
Broke life ain’t no joke, but its half way worth it when you spend most of your money living and traveling abroad. Making ends meet is a must when balancing a basic needs teaching salary, with a life style of the rich and the famous traveling appetite. Luckily, living abroad in Spain doesn’t mean you have to skimp out on delicious healthy cheap meals. This dish I make on the regular. Its easy, healthy, takes minimal work, and its cheap. I buy my chicken at my local mercado where they dice up a whole chicken, including fileting my breast for around 5 euros. Then I head to the local frutería (any in Lavapiés or La Latina for the cheapest freshest non organic (pipe dreams) veg in the center) where I pick up a bag of potatoes and onions. So here is what you need to make this dish, but its versatile. Put in your favorite veggies and optional side of rice for a full meal.
Prep chicken in advance the more days the better
1 whole chicken cut into 8 pieces (breast filet optional)
2 cloves of garlic
1/4 or more of fresh Rosemary
1/4 cup of Parsley
1/2 lemon squeezed
1/4 cup of olive oil
Sea Salt and fresh pepper to taste
Clean chicken. Coat in olive oil and season with salt and pepper. In separate bowl mix 3 tbls of olive oil, lemon juice, garlic, herbs, together. Coat chicken with mixture making sure every piece is coated with garlic and herbs. Put in container to marinate in fridge for as long as you can. This chicken marinated from Friday afternoon until Monday evening.
On cook day
Rustic chop whatever vegetable you want. I used
2 Turnips (peeled)
4 Carrots (peeled)
1 Green pepper
1 clove of garlic
1/4 Rosemary and Parley
Coated with olive oil and seasoned to taste.
Put veggies in pot( I used a pyrex) and stir to make sure they are coated. Place chicken on top of veggies and bake (375) with aluminum foil on top. Once chicken is done and visibly falling off the bone, remove foil and broil until browned. I coat the skin with a tiny bit of butter for crisping.by