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Garlic Lemon Chicken


Recipe for garlic lemon chicken thighs and herbs with ingredients, easy cooking instructions and photographs:

Garlic Lemon Chicken
This is a wonderfully aromatic dish that tastes delicious with roast potatoes and seasonal vegetables. The one below is from All About Roasting: A New Approach to a Classic Art by Molly Stevens and reproduced here with kind permission. Molly suggests using thighs or drumsticks, or a mixture of both for her lemon chicken recipes.



To allow the herbs and flavours to infuse through she suggests marinating the poultry overnight in the garlic and olive oil paste. With the addition of the lemon and spices you get what Molly Stevens calls a citrusy, garlicky, spicy and herb infused flavour. She suggests serving it with her Romesco Sauce to give a Spanish flavour. This is a version from Bill Devin who exports food from Spain and provided a recipe for Fine Cooking magazine.

Molly Stevens suggests sautéed spinach and grilled bread as quick and delicious sides for her garlic lemon chicken recipe which will serve four people. She also suggests serving it with a citrusy sauvignon blanc from New Zealand or California wine with pronounced herbal notes.






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Ingredients for Garlic Lemon Chicken



One or two small garlic cloves

Salt

Half teaspoon Marash or Aleppo pepper

Two tablespoons extra virgin olive oil

Eight thighs or drumsticks mixture with their bones in and skin kept on

One or two lemons

Eight small sprigs of rosemary or thyme or a mixture



garlic lemon chicken thighs


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Garlic Lemon Chicken Recipe






Make the paste using a mortar and pestle by smashing the cloves, adding a teaspoon of salt, Molly suggests Kosher salt which is noted for its large grain size, and the Marash or Aleppo pepper and mix to a paste. Alternatively use a chef's knife to finely mince the garlic with the salt and pepper. Mix the paste with the olive oil until emulsified.

Trim and season the pieces and rub the paste over them and gently lift the skin to rub the paste onto the flesh and carefully replace the skin.

Pop the thighs and drumsticks into a zip top bag or baking dish covered with cling film to marinate in the fridge for between 4 to 24 hours.

Preheat the oven to a high temperature. Prior to putting the marinated thighs and drumsticks into the oven remove them from the fridge and leave at room temperature before roasting.

Slice the lemons into about 8 slices of a quarter inch thickness, taking care not to use the end pieces which will be pith and skin and not flavoursome flesh. Arrange the slices about 2 inches apart on a heavy duty rimmed baking sheet. Top each with one or two herb sprigs and then place a piece of poultry on top of each.

Roast for about 40 minutes on a high heat.

This will produce lots of lovely pan juices. This can be tilted off, skimmed off or left depending on taste. To serve use a metal spatula to lift the meat, lemon and herb pieces onto a serving platter or plate.

The pan juices can be tasted and seasoned with salt and pepper so that they taste tart with a pleasant bitter edge from the lemon slices. This can then be drizzled over the dish.

Serve with your favourite side dishes.

Read our review of this cookbook on the Roast Recipes page which has links to more of Molly's delicious and easy recipes.





lemon chicken recipes


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