Lemony-Garlic Chicken

Delicious fresh from the oven and just as delicious served cold.

8-12 pieces chicken, bone-in, skin on (whatever pieces you want)
1/2 cup extra virgin olive oil
1 head garlic, separated, peeled & sliced
2 Tbsp. dried parsley
2 tsp. dried tarragon
1/2 tsp. ground black pepper
2 lemons, sliced very thinly
2 Tbsp. coarse salt

Into a bowl large enough to hold all the chicken pieces, place the rinsed and patted dry chicken. In a separate smaller bowl, whisk/mix together all the other ingredients up to the salt then pour over the chicken and carefully mix and incorporate all around the chicken pieces. Cover and place in the fridge for four hours or overnight.

Preheat your oven to 425 degrees and take the bowl out of the fridge. Get 1 or 2 rimmed sheet pans ready with parchment paper or aluminum foil. Drain the chicken and place the pieces on the sheet pans and sprinkle each pan of chicken with 1 Tbsp. of the salt. Let sit for 30 minutes while oven preheats.

Cook for about 45 minutes or until done, alternating pans half way during cooking time. Serve fresh from the oven or cool, refrigerate and serve cold.

Speak Your Mind

*