About | Books | Cards | Dragons | Fables | Faery Names | Recipes | Rings


Lemon-Garlic Roast Chicken

This one smells wondrous well while cooking...


6 each chicken breasts without skin
1/2 teaspoon salt
1/4 teaspoon pepper
3 each lemons -- halved
2 heads garlic -- broken into cloves
1 bunch fresh thyme sprigs
1 1/2 tablespoons olive oil
3/4 cup water

  1. Heat oven to 375. Have ready a 4-qt casserole or Dutch oven, preferably oval

  2. Rub chicken pieces with 1/8 tsp each salt and pepper. Add juice of 1 lemon, the squeezed lemon halves, 6 cloves of garlic and half the thyme. Tie legs together with the string.

  3. Place chicken in casserole. Brush each piece with the olive oil and squeeze juice from the remaining 2 lemons over top of the chicken, then sprinkle chicken with 1/8 tsp salt and remaining 1/8 tsp pepper.

  4. Cover and roast 1 hour. Increase oven temperature to 450, add the water and bake uncovered 30 to 45 minutes. Transfer to a board or platter; cover loosely with foil to keep warm.

  5. Carefully pour contents of casserole through a strainer into a small saucepan, pressing on solids with back of a spoon. Discard solids left in strainer. Let juices in saucepan settle, skim fat off surface then season pan juices with remining 1/4 tsp salt. Stir over medium heat until hot.

    Serve chicken with pan juices.
About | Books | Cards | Dragons | Fables | Faery Names | Recipes | Rings