20 CLOVES LEMON GARLIC CHICKEN
By
Rose Mary Mogan
@cookinginillinois
1
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.
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.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8 depending on portion sizes
Prep:
2 Hr 35 Min
Cook:
1 Hr 45 Min
Method:
Bake
Ingredients
-
8-12chicken parts (your choice)
-
1 bunchgreen onions, chopped
-
1 mediumshallot chopped
-
20 or more clovegarlic minced
-
2 largelemons zest plus juice
-
3/4 colive oil( i used extra virgin)
-
2 tsplemon pepper ( no salt added)
-
2 tspkosher salt
-
2 tspthyme, dried
-
1 1/2 tsprosemary, dried (optional)
-
2 1/2 tsppaprika
-
2 largelemons sliced(topping each chicken part)
-
1 Tbspchopped chive
How to Make 20 CLOVES LEMON GARLIC CHICKEN
- PREHEAT OVEN TO 350 DEGREES F.
- Chop the green onions and mince the garlic into a medium size bowl.
- Zest the 2 lemons first and add to same bowl, then squeeze out all the juice from lemons and ad to bowl also.
- Next measure and add olive oil and all the spices except the paprika. Blend together
- Add 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.
- Line 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.
- Cover 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.
- Remove 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 Lemon & Garlic Orzo Pasta
