Lemon is the flavor I crave most when spring is approaching. Let its zing wake up your meals from morning to night.
I fall in love with lemons again every spring. There’s something about the wakeful zing of the tangy citrus that perfectly captures the joyful possibilities of a world getting ready to bloom.
The health benefits of lemons can’t be overstated, from immune-boosting vitamin C, magnesium, and bioflavonoids to antimicrobial and antiviral compounds to help your body fight infections and aid digestion. In short, lemons are a healthy, delicious super-food.
Here are some of my favorite ways to cook with lemons:
The flavor enhancement of a lemon is only part of its springtime appeal. There’s also its aroma. A deep inhale of a freshly cut lemon is somehow simultaneously calming and invigorating. It’s fresh and alive, clean, and full of potential. In other words, it’s a joyful nose-full of spring (minus the seasonal allergy risk).
In 2001, I was diagnosed with breast cancer. I wasn’t a good candidate for chemo. I took tamoxifen instead and gave my trouble to God—just as Dr. Peale suggested in his book, "Thought Conditioners". Since then I’ve remained cancer free. -Guideposts Magazine reader
I’d love to hear your favorite ways to use lemons in the kitchen. Meanwhile, I’ll leave you with the easy lemony roast chicken recipe that’s on my family’s menu this weekend.
Recipe: Roasted Lemon Garlic Chicken
Preheat the oven to 350 degrees, and line a rimmed baking sheet with aluminum foil. Place the chopped onions around the pan, and arrange the chicken pieces on top. Sprinkle liberally with salt, pepper, granulated garlic, and thyme. Give the lemon quarters a strong squeeze over the chicken, and wedge the lemons between the chicken pieces. Sprinkle the olives around the pan. Drizzle olive oil over the whole pan, and gently massage the oil over the chicken and onions to coat (don’t rub off the seasoning!). Roast for an hour and serve hot, with lemon wedges for an extra citrusy zing.