Oh how I wish this was really a picnic for me and my man. We haven't had time alone during the day in 5 years though, so it wasn't. But it would've been perfect. I staged it to look like the perfect picnic for two because I'm a dreamer and because I hope some of you out there get to have a day date. The perfect day date for me would definitely be a super early morning kayaking on the lake, followed by a walk around the farmers' market and this picnic for two.
This picnic however, was actually a super quick dinner before T-ball for me and the kids. They like it when I make things special so we ate under the big tree in our front yard on the blanket my grandma made for me and we drank little Pellegrinos because they think it's awesome.
Fried chicken is sort of the quintessential picnic food and I even remember picking up buckets of KFC as a kid with my parents, but for me, nothing really beats roasted chicken, especially this lemon-y version. Drumsticks are my ideal piece, but feel free to use what you like.
6 organic free-range chicken drumsticks
1 lemon, zest & juice
3 sprigs fresh thyme
2 big pinches kosher salt
2 small pinches black pepper
2 Tbsp. unsalted butter, melted
1. Place drumsticks in a large zipper bag. Remove thyme leaves from sprigs and add to bag. Zest the entire lemon and add to bag. Then cut in half and add the juice of the whole thing. Add salt and pepper. Seal the bag and massage the ingredients all over the chicken. Refrigerate for 2 hours.
2. Preheat oven to 425 F. Transfer the chicken breasts into a baking dish (I used an 8 x 8 glass), with the skin facing up. Slowly pour the melted butter all over the chicken.
3. Bake the chicken for 50-55 minutes until the internal temperature reaches 165 F and the skin is nicely browned and crispy. Garnish with more lemon if desired.
Simple Salad with QuinoaFor my simple salad, I boiled 1/4 cup of quinoa (then drained). I added a pinch of salt to the quinoa, then added it to a few handfuls of salad mix from my CSA, along with some cucumber slices and half a sliced shallot. Lettuce and cucumber quantities are really up to you. Pour some of the pan juices from the chicken over the salad and place the chicken on top.