BC Living
Local Easter Offerings to Try This Spring
Delicatessens Across B.C.: More Than Just High-End Grocers
March Sushi – From Scratch
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Plan Your BC Foodie Field Trip
Kamloops & Sun Peaks Resort: The Ultimate See & Ski Family Getaway
Local Getaway: Stay at an Elven Haven in Courtenay
B.C. Adventures: Our picks for April
Cooking Classes
Culinary Cinema
Culinary Fashion: What to wear on “Foodie Field Trips”
Freshen Up your Skincare this Spring with these 9 BC Based Skincare Products
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
. Serve with rice or potatoes, alongside a mixed green salad, and you are ready to enjoy. Serves 4.
• 2 large whole chicken breasts, about 2 pounds (1 kg) total weight • 1 lemon • 8 cloves of garlic, cut in half • Salt & pepper
Place chicken breasts upright on metal rack in roaster. Place the garlic under the skin of the chicken. Squeeze half the lemon over the chicken. Sprinkle with salt and pepper. Place in preheated convection oven at 375°F (190°C) and bake for 30 minutes. Remove from oven, baste and squeeze remaining lemon over top. Continue to bake until ready, about 20 minutes.
Citrus Gravy Remove drippings from the roasting pan, place in a saucepan and skim off and discard any grease, then bring to a boil. Add a pre-blended mixture of 125 ml flour & 250 ml water. Whip well to remove lumps and boil until thick.
Note: Any time you are cooking with poultry it is important to remember to keep the chicken in the fridge until ready to use, disinfect any surfaces in contact with the raw chicken, and thoroughly cook the chicken. The chicken is properly cooked when you pierce the thickest part of the flesh and the juice runs clear, not pink.
Menu suggestion: serve with Fresh Herb Roasted Potatoes