I have a love/hate relationship with yardbird. My mom baked chicken at least 2x a week, so for a long time, I felt I'd had my fill of it. I mean, I could've grown feathers by the time I hit puberty. (Plus, I fancy myself a beef lover.) But in trying to stick to a better diet and healthier lifesyle, I decided to throw caution to the wind and handle raw poultry. Scary, I know.
I would like to say that my dish turned out INCREDIBLY DELICIOUS...as I followed the directions to the letter and seasoned these leg quarters with almost every spice known to man (fresh rosemary, thyme, paprika, chopped garlic, green onions, parsley, red and black pepper, and lemon/lime/orange slices).
But I forgot one darn thing: sea salt. I know....I know. How could one forget to cook with salt? But I didn't so much as forget to cook with it as I just didn't use enough. I can be really heavy handed with salt, so I've learned to use it sparingly in dishes. "Season To Taste" is a measurement I never quite mastered. But, the one thing I could most definitely taste was lime. Lots of lime. (Cook's note to self: use way less lime slices next time. WAY LESS.)
I will say, though, the aroma filled our home with a scent worthy of something that Ina Garten would whip up on an episode of Barefoot Contessa, but the flavor fell flat because of just one ingredient. And I hate adding salt to dishes after they're plated, so I just plowed through those leg quarters as best I could. And I'm eating for lunch today as well.
Luckily I didn't slave over this meal very long, and my husband is such a good sport that he ate it anyway. Next time, I'll be sure to salt that sucker til my blood pressure gives me much attitude.
And not for nothing, at least it looks pretty in the picture :)