Wednesday, October 15, 2014

Lemon, Rosemary and Elephant Garlic Chicken


Wow!  I haven't posted out here since August.  Yet I still see from my stats that many of you are enjoying my previously posted recipes.  I thank you for that. 

I didn't mean to ignore you.  It's just been a crazy summer.  Now that it's fall, things move a little slower and I'm also ready to cook some comfort food.

Baked chicken on the bone just feels like comfort food to me.  It's still warm down here in Florida and I'm not quite ready for "heavy food."  So here's my take on Baked chicken with lemon, rosemary and garlic.

If you recall from my previous posts, Hubby Dan loves the "flavor" of rosemary but not the pine needle texture.  Hence  I am using the rosemary to create a "rack" for my chicken legs and thighs. 

This dish is incredible, and it's fairly easy to prepare.  And don't knock the store bought seasoning.  Everyone needs to take a little help from the store now and again and the combination of the steak seasoning with the lemon pepper make a delicious combination.  

I like to use a combination of chicken legs and thighs.  I consider one portion two pieces for this, so you will have leftovers if serving two.  I like to save two of the legs to make a little chicken salad the next day.  Of course, you can double or triple as you wish.

So here we go-


Olive oil cooking spray
4 sprigs fresh rosemary
chicken legs, skin on
2 bone-in chicken thighs, skin on
zest of one small lemon (yellow part only)
4 sprigs fresh thyme
1 teaspoon grill seasoning for steak
1/2 teaspoon lemon pepper seasoning
1/2 clove elephant garlic, sliced very thin
2 tablespoons fresh lemon juice
1/2 cup dry white wine or low sodium chicken broth
1 1/2  tablespoons cold butter, divided
Optional:  Fresh-frozen crushed mint


Preheat oven to 350 degrees F.

Add rosemary sprigs to pan.  Top with chicken, skin side up.

Sprinkle the chicken with the lemon zest, thyme, grill seasoning and lemon pepper seasoning. 

Top chicken with elephant garlic slices.  

Bake uncovered for 1  hour and 15 minutes, until juices run clear.  Adjust cooking time for your oven.

Remove chicken from pan.  Lightly tent and let it rest at least five minutes.

Place pan on burner on stove over medium heat.  Remove the rosemary sprigs and crispy elephant garlic slices and discard.  Note that not all of it will come out of the bottom of the pan. 

Add the lemon juice and the wine or broth;  scrape the browned bits from the bottom of the pan.  

Add cold butter in two batches.   Bring to a light boil and reduce to simmer until the sauce thickens slightly. 

Serve over cooked Jasmine rice with your favorite green veggie (like sautéed green beans with a touch of mild dried pepper and Tamari).

I grow mint in the summer and often freeze it.  I like to crush a little fresh frozen mint into the sauce at the end to give it that extra ummmm. 

Wine Pairing:  Un-oaked chardonnay

Enjoy and  I will see you soon!

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