As described in my post The Boston Dollar Menu, a trip to Haymarket on Saturday yielded a bounty of lemons and sweet peppers for under $4. These ingredients were used to liven up a comfort meal of roasted chicken and rigatoni.
Charlestown Culinary's recipe for Lemon Roasted Chicken3 split chicken breasts (with bones and skin)
6 lemons (4 juiced, 2 thinly sliced)
Sea salt
Pepper
Marinade the split chicken breasts in the juice of 4 lemons for at least 4 hours. After patting dry with a paper towel, season the chicken with salt and pepper. Layer the lemon slices on a roasting rack and place chicken on rack, skin-side up. Roast chicken in oven at 425°F for about 40 minutes.
I served the chicken over rigatoni that I tossed with a mixture of roasted peppers, garlic, olive oil, balsamic vinegar, salt, pepper and fresh thyme.
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