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Reservations!!! LOL!! Just kidding... All joking aside...how about lemon garlic chicken? Goes great over past or rice!! Here's an excerpt taken from the cook book "I'll cook, you take the garbage out" by Roger Cortes. pg 109

"Ingredients

4 Chicken breasts boned and skinned

1 Lemon

1 tbsp. chopped garlic

1 c. flour

1/2 tsp. granulated garlic

1 tsp, salt

1/4 tsp. pepper

1 c. wine

1/4 c. chopped scallions

1 tbsp. chicken base

cooking oil

Place the breasts between plastic and pound then down to 1/4 to 1/2 inch thickness.. Cut the breasts into strips. Add the salt, pepper, and granulated garlic to the flour dry. Mix it up good. Coat the bottom of a frying pan with oil and put it on a medium heat. Roll the strips of chicken in the flour mix until they are lightly coated and fry them in the oil. Cook for about 3-4 min or until golden brown. If your oil starts smoking it is too hot! Dump that oil and start with fresh or you'll ruin everything. Anyway, assuming that you have not burned the oil, continue on until all the strips are done. Put the cooked strips aside. Preferably somewhere they will stay warm. Now in that same pan add your wine, garlic, scallions, chicken base and as much juice as you can squeeze out of the lemon. Oh yeah, cut the lemon in quarters for maximum juice-age. Stir it up good an bring to a boil. Now take the remaining flour mix, (no more than 2 tbsp.) and mix it with some lukewarm water until you get a paste. Turn the flame down to a simmer and whisk in the flour paste. Add your cooked chicken, roll it around for another minute or two and you're done. You can serve this over just about anything. Hell you could pour it over some greens and have a salad. Call it anything you like as long as you use California in the name. Like, California Lemon Chicken Salad. God you're a genius!"

Caribbean-Spiced Roast Chicken

Original Recipe Yield 1 chicken

Ingredients

1 1/2 tablespoons fresh lime juice

2 fluid ounces rum

1 tablespoon brown sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon ground clove

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon dried thyme leaves

1 (3 pound) whole chicken

1 tablespoon vegetable oil

Directions

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.

Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Oak Town Chicken

• 6 tablespoons olive oil , divided

• 2 medium yellow onions, julienned

• 2 Anaheim chiles, cleaned and julienned

• 6 boneless, skinless chicken thighs

• 3/4 cup minced garlic, divided

• 8 ounces beer

• 8 ounces chicken stock

• 2 tablespoons all-purpose flour

• Salt and freshly ground black pepper

• 1 teaspoon dried oregano

• 1 teaspoon paprika

• 1/2 teaspoon chili powder

• 1/2 cup red wine vinegar

• 3 tablespoons green onions, sliced

Directions

In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.

In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.

In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.

Dont think you can beat a great roast chicken dinner with all the trimmings, roast potatoes, stuffing, veg and a yorkshire pud.

Baked. Just sprinkle a little bit of salt, pepper and garlic powder on it before baking.

Serve w/Mashed taters and corn on the cob.