Greek-style lemon + garlic chicken
Greek-style lemon + garlic chicken
Ingredients
3.5lbs roasting chicken
2 medium lemons
1/2 head garlic, peeled, seperated into cloves
2 tbsp fresh oregano leaves
2 tbsp butter, melted
salt and freshly ground pepper
4-5 sprigs rosemary
1 cup chicken broth
2 tbsp butter
2 tbsp minced fresh parsley
2 medium lemons
1/2 head garlic, peeled, seperated into cloves
2 tbsp fresh oregano leaves
2 tbsp butter, melted
salt and freshly ground pepper
4-5 sprigs rosemary
1 cup chicken broth
2 tbsp butter
2 tbsp minced fresh parsley
Method
Preheat the oven to 400F (200C). Place chicken, breast side down, on cutting board. Cut through the back along both sides of backbone from the neck tot he base and remove. Using both hands, press chicken open. Then flip chicken and place skin side up in a lightly oiled roasting pan. Tuck wings under shoulders.
Thinly slice 1 lemon. Using your fingers, seperate skin from breast meat and thights and slide lemon slices in. Thinly slice 2 garlic cloves and slide under skin along with oregano leaves. Brush chicken with meleted butter and season with salt and pepper. Scatter a few slices from remaining lemon around chicken, reserving 1/2 lemon for later. Tuck remaining whole garlic cloves and fresh rosemary in and around chicken.
Bake uncovered for 45 minutes or until thickest part of the thigh registers 165F(90C). Baste occasionally with pan juices. Remove from oven, transfer to a heated platter and cover with foil to keep warm.
Drain pan juices into a bowl with a sieve to seperate lemon, garlic, and herbs. Skim fat from pan juices and discard fat.
Return juices to pan and whisk in chicken broth: bring to a boil. Deglaze pan with a whisk to loosen any browned bits. Cook until reduced to 125ml(1/2cup). Remove from heat and stir in juice from the remaining 1/2 lemon. Whisk in along with butter. Stir in parsley. Adjust seasonings to taste.
Carve bird and drizzle with sauce.
Makes 4-6 servings.
Thinly slice 1 lemon. Using your fingers, seperate skin from breast meat and thights and slide lemon slices in. Thinly slice 2 garlic cloves and slide under skin along with oregano leaves. Brush chicken with meleted butter and season with salt and pepper. Scatter a few slices from remaining lemon around chicken, reserving 1/2 lemon for later. Tuck remaining whole garlic cloves and fresh rosemary in and around chicken.
Bake uncovered for 45 minutes or until thickest part of the thigh registers 165F(90C). Baste occasionally with pan juices. Remove from oven, transfer to a heated platter and cover with foil to keep warm.
Drain pan juices into a bowl with a sieve to seperate lemon, garlic, and herbs. Skim fat from pan juices and discard fat.
Return juices to pan and whisk in chicken broth: bring to a boil. Deglaze pan with a whisk to loosen any browned bits. Cook until reduced to 125ml(1/2cup). Remove from heat and stir in juice from the remaining 1/2 lemon. Whisk in along with butter. Stir in parsley. Adjust seasonings to taste.
Carve bird and drizzle with sauce.
Makes 4-6 servings.
