Greek Chicken Photo
Greek Chicken

YIELD Makes 4 servings

INGREDIENTS

12 large cloves garlic, unpeeled
3 pounds chicken leg and thigh pieces
3 tablespoons olive oil
4 tablespoons fresh lemon juice, divided
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon finely shredded lemon peel
Additional sprigs fresh rosemary and lemon slices

PREPARATION:

  1. Preheat oven to 375°F. Arrange garlic in shallow roasting pan. Place chicken over garlic. Combine oil, 2 tablespoons lemon juice and rosemary in small bowl; brush evenly over chicken. Sprinkle chicken with salt and pepper. Bake 50 to 55 minutes or until cooked through (180°F). Transfer chicken to serving platter; keep warm.
  2. Squeeze garlic pulp from skins; discard skins. Place garlic pulp in roasting pan; add remaining 2 tablespoons lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken; garnish with lemon peel and rosemary sprigs.
Tip
Unpeeled cloves of garlic usually burst open while roasting, making it a cinch to squeeze out the softened, creamy roasted garlic with your thumb and forefinger. If the cloves have not burst open, simply slice off the end with a knife and squeeze out the garlic.
Hint
Add more garlic and lemon juice to taste. Tuck a few lemon wedges or slices among the chicken pieces before roasting.
This recipe appears in: European
NUTRITIONAL INFORMATION:
Serving Size: 1/4 chicken plus 2 tablespoons sauce and 1/4 teaspoon lemon peel
Sodium 592 mg
Protein 45 g
Fiber <1 g
Carbohydrate 5 g
Cholesterol 206 mg
Saturated Fat 11 g
Total Fat 43 g
Calories from Fat 66 %
Calories 592
DIETARY EXCHANGE:
Fat 6
Meat 6

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