March 3, 2008
This is the most delicious new recipe I’ve made in a while — you will be sold on it just minutes after it goes into the oven, when your house is filled with the aroma of garlic, lemon, and oregano. Plus, it’s so easy! I buy peeled garlic, which makes prep of this dish super fast.
I served this with rainbow orzo (plain, a concession to the boys) and roasted broccoli (since I had the oven on already). A. doesn’t like when there is “brown stuff” on his broccoli, so I only roasted it a tiny bit. Unfortunately, he informed me tonight that he no longer likes broccoli “at all!” anymore. G. enjoyed a drumstick — I wrap the end in a napkin, which makes it easier for him to grip, and he goes to town gnawing on the thing. Clearly he ate no broccoli either. More for me!
Adapted from Everyday Food
1 broiler chicken, cut into 10 pieces (halve the breasts yourself)
20 garlic cloves, smashed (use more if you want!)
3 lemons, washed and quartered
2 tsp. dried oregano
ground pepper to taste
1 Tbsp. olive oil
Preheat oven to 450° degrees.
On a large baking sheet, arrange chicken (skin side up), garlic, and lemons. Sprinkle with oregano and ground pepper. Then drizzle olive oil over everything and rub gently into the chicken.
Roast until golden and cooked through about 30 minutes. I turn my oven to “broil” for the last few minutes to increase the browning of the chicken.
Once chicken is done, allow to cool for a few minutes and then squeeze half of the lemon quarters over the chicken (lots of liquid will be released now that they are cooked). Spoon the sauce from the pan over the chicken before serving.
Filed under: Poultry