INGREDIENTS
12
large cloves garlic, unpeeled
3
pounds chicken leg and thigh pieces
3
tablespoons olive oil
4
tablespoons fresh lemon juice, divided
2
tablespoons chopped fresh rosemary
or 2 teaspoons dried rosemary
3/4
teaspoon salt
1/2
teaspoon black pepper
1
teaspoon finely shredded lemon peel
Additional sprigs fresh rosemary and lemon slices
PREPARATION:
- Preheat oven to 375°F. Arrange garlic in shallow roasting pan. Place chicken over garlic. Combine oil, 2 tablespoons lemon juice and rosemary in small bowl; brush evenly over chicken. Sprinkle chicken with salt and pepper. Bake 50 to 55 minutes or until cooked through (180°F). Transfer chicken to serving platter; keep warm.
- Squeeze garlic pulp from skins; discard skins. Place garlic pulp in roasting pan; add remaining 2 tablespoons lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken; garnish with lemon peel and rosemary sprigs.
Tip
Unpeeled cloves of garlic usually burst open while roasting, making it a cinch to squeeze out the softened, creamy roasted garlic with your thumb and forefinger. If the cloves have not burst open, simply slice off the end with a knife and squeeze out the garlic.
Hint
Add more garlic and lemon juice to taste. Tuck a few lemon wedges or slices among the chicken pieces before roasting.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Serving Size:
1/4 chicken plus 2 tablespoons sauce and 1/4 teaspoon lemon peel
Sodium
592 mg
Protein
45 g
Fiber
<1 g
Carbohydrate
5 g
Cholesterol
206 mg
Saturated Fat
11 g
Total Fat
43 g
Calories from Fat
66 %
Calories
592
DIETARY EXCHANGE:
Fat
6
Meat
6
