YIELD Makes 4 servings
|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|
|1/2||teaspoon black pepper|
|1||teaspoon finely shredded lemon peel|
|Additional sprigs fresh rosemary and lemon slices|
- 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.
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.
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
|Serving Size:||1/4 chicken plus 2 tablespoons sauce and 1/4 teaspoon lemon peel|
|Saturated Fat||11 g|
|Total Fat||43 g|
|Calories from Fat||66 %|
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