Let me start by saying this: This is a horrible picture which makes the chicken look flabby and uncooked. It wasn't. In reality, the skin was crisp and browned and it was definitely cooked. Trust me, however, the other pictures I took looked worse.
Okay, with that out of the way, on to the meal itself, Rotisserie chicken with lemon, garlic and bay leaves, along with lemon roasted fingerling potatoes. First the changes. I could not find fresh bay leaves, I don't live somewhere where they just grow in your front yard. I also could not find Meyer lemons this time, and if I could, stuffing it up a chicken's butt is not where I would put one. Waste of a lemon. I also did not find fingerling potatoes at the time, in the two stores I had been to that day and was not willing to go into a third to look for them.
You may have also noticed I called this post roast chicken, not rotisserie. I have two rotisseries, both unused at this point. One goes with my stove and I don't know how to use it, and the other with my snow buried bbq, which has no propane in it right now. In neither case could I put a pan of potatoes underneath to catch the juice of the chicken, so I went with Tyler's other method of oven roasting the chicken on top of the potatoes.
And the final results?
It was a chicken. Nothing special, nothing fragrant, nothing special. Just a chicken. Couldn't taste lemon, or garlic, or thyme, nothing but plain chicken. Though the bones did make a decent stock.
The potatoes were very lemony.
By now you might be wondering if I even like Tyler Florence recipes, since this is the second week in a row I've not had anything really amazing to say about what I made. I'm not sure myself, but there are alot more recipes left for me to try.
Or we are just much fussier than he is. (Try not to laugh too hard over that one!)
Good thing I have this lovely group (hi everyone!) to remind me and encourage me to try different things.
Now since I am still home sick, and it is a long walk to where I've left my cookbook, I will have to get back to everyone later about the page number for these two recipes. I can say it is from the "Dinner at my place" book, but that's it.