Brian asked me tonight if I could make “that thing with the shredded parsnips and chicken and lemon. And can you do the chicken in the Le Creuset?”

I thought to myself, well, all of those ingredients are pretty much a standard in our house.

I said, “maybe you could be more specific. Is it something from the blog? Maybe you could find it on the blog?”

Nope. Not to be found.

So, we created this instead.

Lemon Rosemary Chicken-007

Super simple. Not recipe really. Just all of my beloved’s ingredients of request.

Lemon Rosemary Chicken with Parsnip Threads

2 large chicken breasts
2 Tbs. fresh rosemary, minced and divided
sea salt and pepper
juice of 1 fresh lemon, divided
2 large parsnips, peeled and shredded
2 Tbs. butter
2 Tbs. extra virgin olive oil
1 Tbs. fig balsamic vinegar
2 Tbs. preserved lemons, rinsed and chopped
fresh baby spinach leaves

Preheat the oven to 425. Season the chicken breasts with 1 Tbs. fresh rosemary, sea salt and pepper, and 1/2 of the lemon juice. Bake, covered, for at least 40 minutes. The chicken should be cooked all the way through, but still extremely moist from the lemon juice and tightly covered Le Creuset lid.
Meanwhile, bake, steam, or microwave the shredded parsnip with butter, sea salt, and pepper, until super soft and creamy. Stir in remaining rosemary and lemon juice.
Once the chicken is done and cool enough to handle, slice and serve over piles of the parsnips “threads.” Garnish with the beautifully greenery of fresh spinach and the bright yellow of the lusciously preserved lemons. Finally, drizzle with the fabulous flavors of extra virgin olive oil and amazing fig balsamic vinegar.

“He”will be pleased – mine was pleased for sure!

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