Greek Chicken
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Greek Chicken
YIELD Makes 4 servings
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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:
- 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.
- 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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