 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Week 1 - Wednesday Serve with skillet potatoes and steamed carrot Ingredients:
1/4 cup extra virgin olive oil (plus 2 tbsp if roasting) |
2 lemons, divided |
3 -4 garlic cloves, finely grated |
1 teaspoon ground black pepper |
salt |
1 (3 -4 lb) whole chickens, skin removed and cut into 8 pieces |
Directions:
1. Preheat oven to 450ºF or a grill or grill pan over medium-high heat.
2. In a large mixing bowl, whisk together the EVOO, zest and juice of 1 lemon, garlic and black pepper. Season the chicken well with salt and toss into the bowl. Marinate the chicken for 15 minutes.
3. If roasting, place a large, cast-iron skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sear the chicken, meat side-down until golden brown, about 5 minutes, then turn over and transfer the pan to the oven. Roast until cooked through, about 15 minutes.
4. If grilling, grill chicken until marked and cooked through, 8-10 minutes per side.
5. Squeeze the juice of the remaining lemon over the cooked chicken and serve with Cheesy Spinach Rice Pilaf alongside.
|
|