Not-My-Grandma's Chicken With Lemon, Garlic, and Oregano |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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'In the Kitchen with a Good Appetite' by Melissa Clark Ingredients:
1 1/2 lbs chicken drumsticks |
1 teaspoon kosher salt, plus additional for seasoning |
1/2 teaspoon fresh ground black pepper, plus additional for seasoning |
extra-virgin olive oil, as needed (but use a lot) |
5 garlic cloves |
1 large lemon, juice of |
2 teaspoons dried oregano |
Directions:
1. Preheat the boiler.
2. Rinse the chicken, pat dry with a paper towel, and place in a 13 x 9 inch pan.
3. Season the chicken with salt and pepper and drizzle with olive oil.
4. Broil the chicken, turning once, until light brown, about 3 minutes per side.
5. While the chicken is broiling, make a garlic paste by either using a mortar and pestle to pound the garlic with 1 teaspoon kosher salt or mincing the garlic with a heavy knife, then using the flat side to smear and mash the garlic and salt into a paste.
6. Alternatively, you can make the paste in a blender, if your blender can handle such a small amount.
7. Stir in the lemon juice and the remaining 1/2 teaspoon pepper into the garlic paste.
8. Lower the oven temperature to 425°.
9. Using a pastry brush or spoon, slather the chicken on all sides with 1/3 of the garlic mixture, a sprinkling of the oregano, and a drizzle of the oil.
10. bake for 25-30 minutes, slathering on more of the garlic mixture, oil, and oregano in two more additions (approx every 7-10 minutes).
11. The chicken is done when it is golden brown and cooked through.
12. Serve with the pan juices or the tasty sludge on the bottom of the pan.
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