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.
|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 %|
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.