Last weekend, my sister S. had a great chicken dish prepared by her friend with a lovely name, Ilona. Ilona writes, this is "very basic and easy. Credit goes to Canadian Living Everyday Favourites, not me!"Ingredients:
- 3.5 lb chicken pieces (I like thighs because they're so juicy)
- 1 lemon cut into wedges (I always use a bit more)
- 1/4 cup lemon juice (fresh is always best)
- 20 cloves garlic, peeled
- 2 tbsp chopped fresh oregano (or 1 tsp dried)
- salt and pepper to taste
- 1 tbsp chopped fresh parsley
- olive oil
Heat about a tablespoon of olive oil in a saute pan on top of the stove and place the chicken in the hot pan skin-side-down to brown. When browned, arrange the chicken skin-side-up in a baking dish that can be placed in the oven. Wedge in lemon and garlic around the chicken pieces. Sprinkle with lemon juice, oregano, salt and pepper. Bake at 425 degrees F. for approx 30 minutes. The actual recipe suggests that you should turn and baste the chicken twice but I never do and it always seems fine. The chicken is cooked when the juices 'run clear' when the end of a sharp knife is placed in the thickest part of the flesh. Garnish with chopped parsley and serve.
Editorial note: 20 cloves of garlic is a lot of garlic, so I think that it would be fair to decrease the amount. I found that the garlic did not cook completely in 30 minutes, which is fine if you are using it only to flavour the meat and do not plan to eat it. The garlic will cook faster (steam a little) if you cover the dish with a lid or tin foil when it is in the oven.
1 comment:
I made this last night, and used about 12 cloves of garlic, and 2 lemons cut in eighths. I used some greek seasoning and cooked it at 400 for 50 minutes, and it was tender and delicious!
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