What A Roasted Garlic Lemon Chicken

by zesty on January 29, 2010 · 13 comments

Happy Friday!  As I type this post early on this snowy Friday we are getting geared up for our first snow storm of the year.  Exciting?  No not really but I guess some people like it.  So far. all schools have been canceled but I am still planning on going into work.  We are supposed to get 20 cm today which is not too bad but the wind is supposed to pick up to 80km/hr.  Since we live in a wide open area it will likely feel that there is a hurricane around us.  I am really trying to look for full grown trees to shelter around the house.

Do you think I am crazy for looking at this option?  I am not very patient when it comes to watching trees grow for 20 years before they will block the wind.

On To the Food

The title catches your eye especially if you love chicken and garlic.  This recipe is a spin on a classic roasted chicken but there a couple of techniques that really enhance the flavor compared to your normal run of the mill chicken.

roast_chicken

The marinade in this recipe really kicks up the internal flavor of the meat and the double cooking method also forces the flavor to be enhanced.  It really is a great trick if you have never tried this method in the past.

Ingredients

  • 1 bunch parsley
  • 3 cloves garlic
  • 1 Head of garlic
  • 3 shallots
  • 1 Tbsp herbes de provence
  • 1 tsp dried rosemary
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • Small pinch all spice
  • 3 tbsp Dijon mustard
  • 6 Tbsp. Olive Oil

Method

  1. Blend all ingredients except the olive oil in food processor then  add 6 tsp olive oil
  2. Rub inside and outside chickens and marinate in fridge 2-4 hours.
  3. Take the head of garlic and loosen but do not peel, remove papery skins. Coat with oil and season with salt and pepper.
  4. Roast chicken at 350 degrees in shallow pan for 90 min or till done and for at least 1 hour
  5. Add the garlic head, covered with tin foil in own pan to the oven and roast for 45 minutes at 350 degrees.
  6. Set chicken aside for at least 30 minutes.
  7. Degrease roasting pan, then de-glaze with juices from resting chicken and 1 ½ cups of chicken broth.
  8. Separate chicken to pieces, preserving the skin as best able, and place on boiler with skin side up.
  9. Place thin slices of ½ lemon over top.
  10. Pour juices into broiler pan, but not over the chicken and broil to hot (8min depending on oven).
  11. Use ½ lemon remaining and add juice and reduce sauce, by ½ or till thickened, season with salt and pepper and a small amount, 1 tsp or so butter to enrich and smooth sauce.
  12. Serve chicken with sauce.
  13. roast_chicken

  14. ENJOY!

Zesty Tip: Don’t forget about that roasted garlic.  Serve the roasted garlic with the chicken for the garlic lovers in the house.

Big plans for the weekend?  I am pretty sure I don’t have anything major on the go.  Looks like I may be doing some shoveling for sure.  I better go get a shower and head into the office.  Have a great weekend and let me know if you have any questions about the recipe.

Take care

zesty

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{ 13 comments… read them below or add one }

1 brandi

we may get a foot of snow between tonight and tomorrow – I can’t believe it. I thought spring was on its way! :)

THe chicken looks great. And I have some herbs de provence that I haven’t used yet, too!

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2 Mark Boxshus

Hi Zesty

The garlic chicken caught my eye first……..and then I saw your other question. Don’t you guys up north normally get a lot more snow than us “southern folk” in Massachusetts?…..LOL Anyway, you can purchase some pretty huge landscaping trees for shade, protection, etc., but they cost a HUGE bundle and need to be carefully installed, braced and maintained for the first few years. Don’t know the exact cost per foot, but I remember hearing that it was very expensive.

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3 Marianne

If you could send some of that snow our way, specifically to Cypress Mountain so we have some for the Olympics, that would be awesome ;)

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4 DailyChef

I love finding new ways to cook chicken, and I love garlic. Perfect combination for me!

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5 Kim

Herbes de what????????????????????????????????????? What in the world is that? Do they have that in Athens, Alabama? Ha.
Looks good, though!
Kim

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6 katklaw777

My landscaper friend told me to always buy the most mature trees you could afford, you will never regret it. Remember to research or get expert help because you could really use a wind break there and it has to be in the right place.(need to know prevailing winds, to block in winter, but let in breezes in summer) Also planting the right tree in the right spots to block the summer sun, that is a big help, believe me.
Remember to ask friends to share perennials for free, you will think of them as they grow. Using native plants is smart too and remember the wonderful wildlife, make your land a wildlife habitat, its a good, green thing for our earth!

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7 katklaw777

P.S. Most confusing recipe ever! Can’t find the lemon in the ingredients, Are you telling me to cook chicken 90min add garlic and cook 45 more??? Why am I adding juices to broiler pan before I broil chicken? Shouldn’t it be in a pot on stove? The reason I am asking all these questions is , we just made lemon chicken and tho it had lovely flavor, I was very disappointed in the very un-crispy, yucky, soft skin and was hoping yours would give me the answer. Help!
It does look yummy, I just need the recipe defined more, thanks!

P.S.S. How did I get from the shallow pan to my broiler pan and how do you degrease it. Should I use a rack for the first cooking or let it sit on bottom of pan? Thanks again!

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8 katklaw777

This is the most confusing recipe ever!!! Can’t find lemon in the ingredients, are you telling me to cook the chicken 90min, add garlic and cook chicken w/ garlic 45min more? Why do I pour juices into broiler pan, shouldn’t they be reducing on the stove? How do you degrease the roasting pan?
I just made Lemon Chicken and tho I loved the flavor the skin was un-crispy and yuckky. So I really want to try yours, so Help?(please)

P.S.S. Looks tasty!

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9 ZestyCook

@Katlaw – Sorry for confusing you. It seems that i did omit the lemon slices from the ingredient list. Basically, You can cook the chicken and the garlic at the same time or you can do it separately. It really is two different projects.
You are pouring the juices in the broiler pan to allow them to thicken up while the chicken is broiling and to avoid having to clean another pot. But you can thicken the sauce on the stove. To degrease the pan – just add the chicken stock and bring to a boil scraping all the bits of chicken pieces and fat that may be stuck to the pan. To avoid your soggy skin dilemma – the broil trick will work wonders.

I hope this clears things up for you.
zesty

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10 Kelly G

I’m confused too…on how long to roast the chicken…even with the extra explanation. Cook it for 90 min until its done OR at least 1 hour you say (in which case it presumably would not be done?). Then put the garlic in the oven in its own pan…still with the chicken in the oven? Why would anyone cook the garlic separately when it requires the same temperature as the chicken? Seems like a waste of electricity to me!

So I am guessing that total time to roast chicken is either 90 min (by itself) OR 1 hr (by itself) + 45 min (with the garlic in there also). Would appreciate confirmation Zesty.

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11 Nicole, RD

Looks amazing, Zesty! I haven’t been around in awhile, I need to get caught up!

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12 Aggie

Oh how I love garlic…this looks awesome!

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13 Lynn @LynnATL

Yum. Can’t wait to try the double cooking method. And the roasted garlic is a bonus!

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