20 cloves lemon garlic chicken
I made this dish for my daughter Briana and her boyfriend, on yesterday. When they paid me a surprise visit from Ohio, and I had no idea they were coming. This was their special request, since both of them loves Lemon Garlic Chicken. I add an extra amount of garlic so it would have lots of the lemon & garlic flavor. The more you let it marinate the deeper the flavor penetrated the chicken. I also created Lemon and Garlic Orzo pasta to go with it. We really loved and enjoyed it. Because the chicken was still partially frozen, I covered it in foil to cook and defrost as it cooked.
prep time
2 Hr 35 Min
cook time
1 Hr 45 Min
method
Bake
yield
6-8 depending on portion sizes
Ingredients
- 8-12 - chicken parts (your choice)
- 1 bunch green onions, chopped
- 1 medium shallot chopped
- 20 or more cloves garlic minced
- 2 large lemons zest plus juice
- 3/4 cup olive oil( i used extra virgin)
- 2 teaspoons lemon pepper ( no salt added)
- 2 teaspoons kosher salt
- 2 teaspoons thyme, dried
- 1 1/2 teaspoons rosemary, dried (optional)
- 2 1/2 teaspoons paprika
- 2 large lemons sliced(topping each chicken part)
- 1 tablespoon chopped chive
How To Make 20 cloves lemon garlic chicken
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Step 1PREHEAT OVEN TO 350 DEGREES F.
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Step 2Chop the green onions and mince the garlic into a medium size bowl. -
Step 3Zest the 2 lemons first and add to same bowl, then squeeze out all the juice from lemons and ad to bowl also.
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Step 4Next measure and add olive oil and all the spices except the paprika. Blend together
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Step 5Add chicken pieces to a large gallon size zip lock bag. May need more than one depending on size of chicken parts, and number of pieces of chicken. If using more than one bag divide marinade equally among bags, and squish to marinate pieces. Place bag in a large bowl and refrigerate for about 2 hours, squeezing bag every half hour or so. Can refrigerate longer for more flavor.
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Step 6Line a large pan large enough to accommodate all of the chicken with aluminum foil, then spray with non stick cooking spray. Add the chicken parts, then sprinkle with paprika, and top each piece with at least 1 lemon slice, more if you have it. Squeeze extra lemon juice over chicken if desired.
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Step 7Cover with foil and wrap tightly. This holds in the heat, and prevents the chicken from drying out, it will also accumulate extra pan drippings from the chicken. Cook covered for at least 1 hour 15 minutes, then remove foil and continue cooking for an additional 30 to 45 minutes, OR UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK.
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Step 8Remove from oven Reserve pan drippings to make a light gravy if desired. Skim off excess fat. Note: I used some of the drippings in my Lemon & Garlic Orzo Pasta to add additional flavor to the pasta. This is what it looked like, and the recipe is posted here.The link for this recipe is https://www.justapinch.com/recipes/side/vegetable/lemon-garlic-orzo-pasta.html
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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