Is there anything more comforting than roasted chicken for dinner? If I was being honest with myself, I would have to say that doughnuts are at the top of my list of comfort foods, so far ahead of other treats that they may as well be the only thing on the list. Sadly, despite my undying devotion and publicly-expressed love of those little gems of fried dough, doughnuts no longer like me, so I have had to find comfort in other foods. Which is how we got here, talking about chicken.
Roasting chicken sounds like something that should be difficult, but it isn’t. Bypassing the whole chicken and just buying all split breasts makes the process even easier because all of the meat is going to cook together and you don’t have to worry about the breast drying out while you wait for the legs and thighs to cook. If your breasts are all about the same size, they should cook in about the same time. Look for packages labeled split breasts that still have the skin on and rib meat included.
These muffins start with my favorite lemon muffin recipe from Cooking Light. Olive oil and ricotta cheese replace the butter in this recipe which results in a perfectly tender muffin. I have made several variations of these muffins over the years but most recently I added poppyseeds and an earl grey glaze and I think it may be my favorite yet. Admittedly, topping these muffins with a glaze pushes them into more of a treat category than a snack, at least from a caloric standpoint. But the glaze is really nice and unexpected. Infusing cream with some earl grey tea gives it a decidedly floral taste which complements the lemon muffin. Originally, I had hoped to post these last week before Mother’s Day, because they would be so lovely as part of a Mother’s Day Brunch. But that didn’t happen. Life happened. So here they are, a week late, but no less delicious. :)
This time of year is kind of like a no man’s land of seasons. It’s technically still winter, but for those of us in the northeast, spring is just around the corner and we are so over winter we cling to whatever hint of warmth and sunshine we can find. From a food standpoint, that means lemon. Lemon everything. Lemon cake, lemon bread, lemon chicken. It’s brightness and acidity are a sharp contrast to the warmth of chili and cinnamon that have permeated most of our winter cooking. This time of year, cooking with lemon is as close as you can get to harnessing a little bit of sunshine on an unseasonably warm day and pouring it into the food you cook. It’s brightness warms you up just as much as any bowl of hot soup.