Chickens Beware!

I’ve noticed that many of the accusers of Brett Kavanagh don’t seem all that informed about most anything other than their hate of the moment and being uninformed about facts. I think facts confuse them because facts are never in line with their fragile trains of thought. Even at their most clever (?), they lose their way and then have to repackage the facts du jour to meet their hoped for expectations of a win.

Even the current crisis in the Catholic Church isn’t distracting them and we all know that conservatives, especially Christian/Catholic ones are fair game to the ungodly.

Well, I thought I’d find a distraction to get them off course. It happened in my very own kitchen not more than an hour ago. I spatchcocked two chickens! I hope you made sure your children were out of the room. Yes, I decided that someone had to be bold enough to let loose with an imaginary laser pointer dot to get their heads bobbing and their bouncing brains off of Brett Kavanagh . . . so I really, REALLY did spatchcock two chickens and take all the blame for the incident. So, if the papers get hold of this information, Judge Kavanagh should have a reprieve from having to defend himself from the usual fairy tale allegations coming forth from the Democrats. If this doesn’t distract them, I don’t know what will. Therefore, I have attempted to do my civic duty with all the sacrifice that comes along with it.

Oh, by the way, all you nasty-minded people who ran immediately to the dictionary to get the sordid details of my kitchen activities today . . . Said chickens are roasting in the oven, they were dead when I did it, and I’m pretty sure I’m not going to apologize.

Greek Lemon Chicken

I almost always chose lemon chicken from the menu during my trips to Greece in my long ago youth! Lemon chicken with a side of cucumber salad and a hefty helping of Feta cheese was my favorite meal. Although I have not been able to replicate the exact taste treat at home, this is a good substitute and doesn’t disappoint. The recipe is also great for a gluten-free diet and is compliant to following the Whole30 program.

Greek Lemon Chicken

2 whole chickens (or equivalent in chicken pieces)
1 cup fresh lemon juice
3 cups water
1 cup olive oil
6 cloves garlic, smashed and finely chopped
2 teaspoon dried oregano
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon salt
½ teaspoon freshly ground black pepper

Cut each chicken into serving pieces. Place in large bowl.

Combine the rest of the ingredients and test for seasoning re. salt and pepper. Add to chicken pieces and mix to insure all pieces are covered. Marinate for about an hour, turning over the chicken at least once during this time.

Place chicken in large baking dish. Cover tightly with foil and bake at 450 degrees for 30-40 minutes. Remove chicken from sauce, Turn oven down to 375 degrees. Arrange chicken in another baking dish and bake, uncovered for 15 to 20 minutes until nicely browned.

I like the chicken cold the next day, too!