Tonight's Dinner: Chicken With Garlic, Lemon & Rosemary

Dinner tonight was a new-to-us recipe from THE NEW BASICS COOKBOOK. It was different from most roast chicken recipes in that the chicken is browned before putting it in the oven to roast. Smelled great! I carved the chicken and served it on a bed of stuffing. We spread the garlic that had roasted with the chicken on toasted bread. A definite success.

Julee Rosso and Sheila Lukins, the authors of NEW BASICS COOKBOOK, recently released SILVER PALATE COOKBOOK: 25TH ANNIVERSARY EDITION. I haven't made any recipes from that book yet, but it contains some photos of meals I can't wait to try.