Bring a large pot of water to a boil. Add salt and 2 or 3 heads of broccoli to the water. Boil for about 3-5 minutes or until the broccoli is fork tender and still bright green, not overcooked and mushy Make sure you don't cover the pot or you'll run the risk of overcooking ruining the bright green color. Serve with a couple of squeezes of fresh lemon juice, sea salt and grated Parmesan cheese.
Roasted Chicken with Lemon and Oregano Recipe
Rinse a couple of bone-in chicken breasts and pat dry with paper towels. Place them in an oven safe pan and top each breast with a drizzle of olive oil, fresh cracked black pepper, a sprinkling of dried oregano and some garlic powder. Place the pan, uncovered, in the fridge for a few hours. This will help dry the chicken a bit, so the skin will crisp in the oven. I learned this trick from cookbook author, Amanda Hesser. When you're ready to roast the chicken, preheat the oven to 375 degrees. Add some sea salt or kosher salt to the chicken and roast in the middle of the oven for 30 minutes. Turn the heat up to 425 and cook for an additional 5-10 minutes, depending on the size of the chicken breasts. Usually 35-40 minutes is sufficient cooking time for standard size bone-in chicken breasts. Take the chicken out of the oven and let it rest for 5 minutes. Serve with more sea salt or a sprinkling of fleur de sel, more fresh cracked pepper and a few squeezes of fresh lemon juice. Put some extra lemon wedges at the table for serving and enjoy!
*** This basic chicken recipe is easy to tweak to your individual taste. A lemon/rosemary or lemon/fresh basil combo would be divine too. Use dried basil or rosemary when roasting it and finish with fresh basil or a tiny bit of diced fresh rosemary. Be careful with rosemary, it's very strong. A wee bit goes a very long way. So good with chicken! ***