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Tuesday, January 10, 2017

Lemon Chicken

Sometimes the month of January makes me sad. The gray days of January sometimes seem long to pass. I am one that loves to get out there and enjoy nature and while I do get out there some times I am not a fan of cold days. So I look for dishes to brighten up my day. This roasting chicken offers a taste of lemon and garlic and makes the day brighter and best of all is easy to make

You can use a whole chicken or chicken thighs that are inexpensive and the most liked piece of chicken in our family. The dark meat also takes to the roasting method, breast meat seems to dry out while roasting.

The roasting method will make the chicken skin crisp, lemons soft and browned around the edges and the garlic will be fork tender.

Slow Roasted Lemon Garlic Chicken

6-8 chicken thighs (skin on)
1 head of garlic
2-3 lemons, each cut into 8ths
5 Tbsp olive oil
10 Tbsp white wine
black pepper
thyme--fresh or dried

Put the chicken thighs into a large, foil lined pan.
Pour the oil and wine over the chicken and mix a bit with your hands.
Tuck the lemon pieces all around the chicken.
Strew the thyme across the chicken and grind on some black pepper.
Cover tightly with foil.
Bake at 300 degrees F for 2 hours
Break up the garlic head into individual cloves and drop them into a pan of boiling water.
Drain after 1 minute and let them cool. The garlic will peel easily.
When the chicken has cooked 2 hours, remove the foil and add the garlic cloves.
Raise the oven temperature to 400 degrees F and cook for another 30-45 minutes.
 When done the skin will be brown and crisp, the garlic fork tender and the lemons soft enough to scrape out the pulp and brown around the edges.
Eat with rice, spooning pan juices, lemon pulp/juice and garlic cloves on it. Mmmm!

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