Tuesday, June 23, 2015

Herb-marinated Chicken

A twist on a Jamie Oliver recipe that looked to be a suitable dish to add to a family dinner when we were up in Portland, OR last week, this was easy to make with superb results. I left any salting to be done at the table as there was a wide array of tastes seated and I wanted to play it safe. We made 3 chickens in all but I'm displaying the recipe for only one.

1 whole chicken, cut into 10 parts (leg, thigh, wing, half-breasts)
1 lemon very thinly sliced
1 tablespoon minced lemon peel

leaves of 1 bunch fresh rosemary, smashed to release flavor
1 head garlic, peeled and smashed
1 cup extra-virgin olive oil
Fresh-cracked pepper

Add marinade ingredients to a large bowl. Dip chicken parts into the marinade and while dripping wet, add them into a large ziplock bag. Seal tightly and put into the refrigerator for about 2 hours.
Heat oven to 425F°. Take the marinaded chicken out and place the parts evenly spaced in a large casserole. Put the casserole into the heated oven and cook for about 20 minutes. Open the oven, remove the casserole for bit to drape the slices of lemon over the meat and sprinkle it with the minced peel. Return to the oven for another 10 minutes or until the internal temperature of the meat reaches about 160F°.
Remove the casserole from the oven, tent with foil, and allow the meat to rest for about 5 minutes before serving.
Pass salt to those who want to further season the chicken.

Simple and delicious, but then that's the way I'm always describing recipes.

No comments:

Post a Comment