7/10/08

Care for a wafer-thin mint ... please?

Vampires won't stand a chance with this offering. Lemon Garlic Chicken is a dish I've been making for quite a few years -and just between us- I often sneak in a few extra garlic cloves.

"Uhh, twenty five garlic cloves isn't enough already, dear?" argues a meddling little voice inside my head.

But then, there's that other voice that shouts louder, jumping up and down in agitation, and making a real nuisance of itself:
"Oh puhleeze! Twenty-five garlic cloves is for amateurs. C'mon, it's you and me babe. Let's stink together!"

Naturally, the loudest voice always wins.



I especially love the garlic in this dish because roasting them in the olive oil and fresh herbs makes them delightfully flavorful and far less pungent. Even my ultra-finicky son once said: "Mom, this is good - I think you're a 'musician' (magician)." Well, at least, the boy knows what he likes.

This dish will make you sing, and recipients will pay obeisance to you, the chef. And yes, you may have to lay low from the rest of the world for a couple of days, but trust me, it's a small price to pay.

By the way, I recommend the use of fresh herbs in this dish -if you have access to them- and use a combination of your favorites. This is one of those dishes that encourages latitude in cooking, so don't be afraid to be creative and enjoy.



Lemon Garlic Chicken

1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons olive oil
¼ cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, sweet basil and/or oregano
S & P to taste
1 3½ pound fryer chicken, cut up
25 garlic cloves
¾ cup chicken broth

In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, ¼ cup of the herbs, and salt and pepper.
Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown.

Remove the chicken from the oven. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the soft, roasted garlic with a fork to thicken the sauce. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons of herbs and lemon wedges.

18 comments:

  1. Be still my heart!!!!

    Sol, this is my FAVORITE recipe of yours that I've made! I add just a touch of cream to the sauce to thicken and I swear I could rub it all over my body and lick it off!!!

    Ahem.

    Great minds must think alike, as I was going to make this soon and write about it. I just may do that! I also adore your Frozen Lemon Souffles.

    YUM!

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  2. This is a great recipe! Simple, yet company worthy. Excellent, Sol!

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  3. Kathy, thank you, that's a heck of a testimonial!
    And while your idea of rubbing that lemon-garlic sauce all over sounds mighty tempting, I should mention that I have a Boston Terrier (you know that breed is 80% mouth) so if I slathered that stuff all over me, I'd probably be slurped to death.
    However, the addition of heavy cream to the sauce is one I can't pass up - sounds like my next project. Darn you, culinary temptress.



    Diana, I hope you will try this, and when you do, simply crack open a window while dinner bakes and let your neighbors invite themselves over. [G]

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  4. I have tried it, Sol, many times! I switch out the herbs... do I feel like a tarragon/chive/parsley night? Or oregano/parsley? Or maybe rosemary/thyme and, of course, parsley... It is so imminently adaptable to my herbal whims. Thanks for posting it on the CF. It is a keeper.

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  5. The louder voice is the wiser one, Marysol, let it win! :)

    What a delicious dish.

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  6. Oh, yum yum yum. When I get home next week, I'm trying it.

    Something I make that you might enjoy -- It's a meal and a gift to your future self in one:

    Take your broiler pan and line the bottom with foil. Fill it with peeled garlic cloves. (I buy the ginormous container of peeled whole cloves at Sams, but you could do it by hand, I s'pose.)

    Place the slitted part of the pan back on top. Put one or two butterflied chickens on top, doing your favorite prep with spices and herbs. I brine mine beforehand.

    Roast at 500 degrees for about 40 minutes.

    You now have tons of garlic roasted in schmaltz that you can throw in all kinds of recipes. Or just mash up and spread on french bread. I spread the garlic single-layer on cookie sheets, freeze, then toss in baggies in the freezer. (Fabulous on nachos, too.)

    And the chicken t'ain't bad, neither.

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  7. Oh man, it's 4:30 p.m., I have 30 minutes before I get to leave work and you all are making me HUNGRY!

    Smashed roasted garlic spread on toasted baguette....oh my!

    Where's the wine?

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  8. Diana! I know who you are! (but what am I? The dimbulb who didn't put two and two together).

    It's really good to see you my friend.


    Patricia, I always let the louder voice take over.
    But I do love the lemon-garlic sauce. And I'd marry if it were legal...something about a Lemon Law...

    Lizzard, your recipe sounds so good to me! Thank you.

    Kathy, your talk of roasted garlic is also making me hungry, but maybe I oughta focus on having breakfast first. [G]

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  9. Marysol, this is one of the yummiest looking chicken dishes I've seen! I looove garlic and fresh herbs (we just planted basil, oregano, parsley, dill in the backyard:) Just printed this recipe.

    I have a question though. when you put the pan on the stove, over medium high heat, how long do you keep it there? Until the sauce has thickened or? Just wanted to clarify. This is a must try. Your Arroz con pollo is still calling me:) I will try it too.

    Muchisimas gracias!

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  10. Hola querida Farida :-), I've never had a green thumb, but I somehow manage to keep my little herb garden alive and love to experiment with different herbs each time.

    Regarding the sauce, I think the garlic thickens it enough, but I still like to reduce it over medium-high heat for just a few minutes to thicken it further. Enjoy.

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  11. Thanks, Marysol! The chicken is on my menu tonight:) Really looking forward to it! Will let you know how it turns out.

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  12. Marysol, we just finished the whole thing:) I made your garlic chicken and the entire family which at the moment includes my in-laws too, just LOVEED IT:) I can't wait to make it again. THIS IS AN ABSOLUTE WINNER AND KEEPER!!! Thank you amiga for the great recipe!

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  13. Is there such a thing as too much garlic? I think not. This chicken looks fabulous!

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  14. Wait.a.minute.
    Farida, I'm tickled that you enjoyed the dish, but knowing that I've earned brownie points with the visiting in-laws is a definite pinch-me moment! I'm so darn flattered.



    Lynn, I agree wholeheartedly - there is no such thing as too much garlic! [G]

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  15. Lemon, garlic and chicken, that's a great combo! Your dish looks beautiful and tasty!

    Cheers and have a great end of week,

    Rosa

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  16. Marysol, first tried this back in 2006 after you posted it on the CF. I like to use skinless, boneless thighs. Tonight I took a cue from someone who posted above and added cream to the sauce. That took it from delicious to sublime.

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  17. Marysol, first tried this back in 2006 after you posted it on the CF. I like to use skinless, boneless thighs. Tonight I took a cue from someone who posted above and added cream to the sauce. That took it from delicious to sublime.

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  18. Cindy, I think heavy cream would take this dish to a whole other level. Thank you for that mouthwatering reminder!

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