Saturday, August 11, 2012

142. Roasted Lemon Chicken Marinated in Garlic Oil

There are endless possibilities to roast a chicken.
I've roasted a few in this blog, and plan to roast many, many more, each differently.

This particular roast is adapted from Everyday Food, using the garlic-infused oil to really up the flavor department.


1/4 cup garlic oil with some cloves
2 lemons, cut into thin rounds
1/2 cup chopped fresh parsley
1 whole chicken, cut into 8 to 10 pieces
salt and pepper


In a large kitchen disposable plastic bag, combine garlic oil and cloves, lemons, parsley, and chicken.
Shake to coat and let sit at room temperature 30 minutes (or refrigerate, up to overnight).

Preheat oven to 420°F.
Transfer garlic cloves, lemons, and chicken (skin-side up) to a roasting pan or rimmed baking sheet.
Season chicken with salt and pepper.
Cover with foil and roast for 1 hour and 15 minutes.
Remove foil and continue to roast 15 minutes more until skin is golden.

Let rest 5 minutes or so before serving.

 صحة و عافية

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