Lemon Herb Roasted Chicken

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This chicken is such a staple in my house that I can practically make it in my sleep!   Its truly one of those "pinch" aka no-recipe recipes.  My husband thinks its blogworthy (a new word in our house) because its always really juicy.  It also goes with just about anything and keeps well in the fridge for mid-week throw togethers.

Its really easy and turns out super juicy, fragrant and delicious.   Its no wonder.  You just take some chicken and add a bunch of the following:

garlic...  lemon.... herbs.

The holy trinity of delicious things.

The divine secret is ...rest.

Yes. Once you combine all of your ingredients, leave it alone.  Let it rest quietly nestled in a large food storage bag for as long as overnight.  The longer you wait, the juicer the chicken will be.   (I think its the lemon doing all of the hard work)

Here's what you'll need:

  • 3 1/2 to 4 lbs of chicken drums and thighs (about 8-10 pieces)
  • 1 lemon, juice and rind
  • 3-4 cloves garlic, chopped
  • Herbs, small bunch of each, chopped:
    • Rosemary
    • Thyme
    • Sage
  • Salt & freshly ground pepper
  • Olive oil, about 1/4 cup
Heavenly

Heavenly

Here's what you'll do:

1.  Except for the chicken, whisk all of the above ingredients in a medium-sized bowl.

2.  Place chicken parts into a large food storage zip-lock bag.

3.  Pour the lemon, herb, oil mixture over the chicken into the bag.   Roll the chicken in the bag, pound with your fists, if that's your thing.

4.  Rest......30 minutes, 1 hour, overnight.  The longer the better.

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5.      When you're ready to cook.  Heat a large skillet on medium- high heat.  Pre-heat oven to 350 degrees.  Remove chicken from the bag and place in the pan.  Discard the marinade & bag.   Don't overcrowd your pan.  Cook in batches, if necessary.   Let the chicken carmalize on the bottom before you turn it over, about 8-10 minutes each side.

6.     Once all chicken is browned, transfer to the oven for 15 minutes until juices run clear when pierced with a fork.

7.     Once fully cooked.  Let the chichen rest for 5-8 minutes.

Amen

What's your favorite weekly staple?

xo and a pinch,
Kelly