There are many techniques and variations of the basic recipe for Lemon Garlic Chicken. I just want it simple and adaptabe. And I'm happy to say, here it is.
This recipe for Lemon Garlic Chicken is the perfect recipe for Shabbos Chicken. Put it together Thursday night in a large plastic zip lock bag and keep in the fridge. Friday afternoon, just dump everything in the bag into a large pan and finish it off as in step #3.
1 (3 pound) chicken
4-6 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
1 lemon, washed well and halved
3 teaspoons kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme, dill or rosemary
1. Preheat the oven to 400F degrees. Wash and dry the chicken.
2. In a large bowl combine all ingredients, squeezing the lemon juice over all and tossing in the halves. Roll the chicken around in the bowl and stuff the cavity with half a lemon and some of the garlic.
3. Place the chicken in a roasting pan, breast side up. Pour liquid over and around. Roast uncovered in the preheated oven for 1 hour. At this poing you may remove from the oven or cover the chicken tightly and lower heat to 200F degrees for up to 2 hours for fall-off-the-bone goodness.
~Makes: 4-6 servings ~ Can make ahead ~ Active time: 15 minutes ~ Cooking time: 1 hour
Scrumptious pareve side dishes, perfect accompaniments to serve with your Queen in the Kitchen Recipe for Lemon Garlic Chicken, and more await you here.
Cooking for The King by Renee Chernin ~ The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.
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