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Easy and Elegant Recipe for
Lemon Garlic Chicken
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There are many techniques and variations of the basic recipe for Lemon Garlic Chicken. I just want it simple and adaptabe. And I'm happy to say, here it is. This recipe for Lemon Garlic Chicken is the perfect recipe for Shabbos Chicken. Put it together Thursday night in a large plastic zip lock bag and keep in the fridge. Friday afternoon, just dump everything in the bag into a large pan and finish it off as in step #3. |
The Recipe for Lemon Garlic Chicken
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1 (3 pound) chicken 4-6 cloves garlic, unpeeled 1/4 cup extra-virgin olive oil 1 lemon, washed well and halved |
3 teaspoons kosher salt 1/2 teaspoon fresh ground pepper 1 teaspoon dried thyme, dill or rosemary |
This Recipe for Lemon Garlic Chicken is a true Queen in the Kitchen D-I-S-H:
Delicious, with
Ingredients that are easy to find,
Simple, goes together in under 20 minutes and it
Has adaptability, change up the seasonings, add potatoes or make the most amazing Planned Over chicken soup.
That's a D-I-S-H to keep under your Crown
1. Preheat the oven to 400F degrees. Wash and dry the chicken.
2. In a large bowl combine all ingredients, squeezing the lemon juice over all and tossing in the halves. Roll the chicken around in the bowl and stuff the cavity with half a lemon and some of the garlic.
3. Place the chicken in a roasting pan, breast side up. Pour liquid over and around. Roast uncovered in the preheated oven for 1 hour. At this poing you may remove from the oven or cover the chicken tightly and lower heat to 200F degrees for up to 2 hours for fall-off-the-bone goodness.
Makes: 4-6 servings ~ Can make ahead ~ Active time: 15 minutes ~ Cooking time: 1 hour
I hope you'll want to learn more about my books: Cooking for the King, kosher recipes with the taste of Torah, designed to bring majesty to your menu.....
From theKosherChannel reader, Eleanor who asked, " I love your Lemon Garlic Chicken and am making it for Passover. How do I simplify the recipe for chicken breasts (skin on) vs. a whole chicken?"
A: To adapt for bone in chicken breasts, I'd follow the recipe as is and reduce the cooking time to 30 minutes. There is so little fat in the breast meat to keep it moist you want to be sure it does not bake too long and become dry. You are correct in keeping the skin on to help ensure moistness.
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