Posted on | April 12, 2009 | No Comments
For Easter this year, we decided to FINALLY break out our Rotisserie. Sheesh, that thing was a wedding gift, and has been sitting in our pantry for over 4 years! Oh well, better late than never, right?
We marinated a chicken in lemon, garlic, and rosemary for a few hours, then added a salt and garlic rub and stuck it in the rotisserie for around 2 hours:
It came out nice and crispy on the outside, juicy on the inside… and very easy to carve. The meat fell off the bone!
To go with the chicken, I made a simple Spring pasta salad, with fresh asparagus, artichoke hearts, sugar snap peas, and carrots.
Instead of plain lemonade, I made Vietnamese style fresh lemon sodas:
For dessert, I made a simple strawberry and blackberry pie in a graham cracker crust:
And of course, we had to color a few eggs. Easter wouldn’t be Easter to me without eggs!
Last Friday I went to Bouchon Bakery ISO their Easter ‘Cottontail’ Cupcakes, but sadly, there were none to be found. I was consoled by these cute Easter Shortbread and Linzer cookies, plus one of their yummy TKOs (AKA Oreos on crack):