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Sol's Lemon Garlic chicken: who is a virgin, who isn't?

posted by: jessyf on 03.28.2006 at 05:44 am in Cooking Forum

I've noticed that lots of folks are making this dish. I joined the crowd last night - using up the garlic that Fairegold sent me. DS #2 promptly declared I need to make a 'Sol Dinner' - all components of the dinner need to be recipes from Sol. Little monster was thinking of the Molten Lava Cakes! Only tweak I made to this recipe was to add enough liquid to ensure everyone had enough sauce. Roll call please!

Sol's Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano
S & P to taste

1 3 pound fryer chicken, cut up
25 garlic cloves
cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, cup of the herbs, and salt and pepper.

Preheat oven to 425F. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.

Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges.

Sol

NOTES:

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clipped on: 10.22.2006 at 12:28 pm    last updated on: 10.22.2006 at 12:29 pm