Flavorful chicken roasted to perfection!
This chicken makes itself. The lemon tenderizes the chicken and, together with the garlic, makes the best dipping sauce ever.
Read my Summer 2017 Issue:
1 large organic chicken, cut into 8 pieces
salt and pepper
1 teaspoon dried thyme
20 garlic cloves, peeled
juice from 2 lemons
4 tablespoons olive oil
- Preheat oven to 380°F.
- Rub the chicken with salt, pepper, and thyme.
- Place in an oven-proof dish, and add garlic, lemon juice, and olive oil. (I usually add the lemon rinds too.)
- Roast for 45–50 minutes or until the chicken is golden and done. To test for doneness, poke the chicken with a knife. If the juices come out clear, it’s done. If the juice are pink, roast a little longer.
- Let the chicken rest 5–6 minutes before serving. The leftovers make the best chicken salad ever.
Made it? Tell us about it–