LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Easy Elegant Lemony-Garlicky Baked Chicken
EASY ELEGANT LEMONY-GARLICKY BAKED CHICKEN
MARINADE:
½ c. olive oil
¼ c. fresh lemon juice
4 T. garlic powder
1 T. Italian seasoning
3 T. Kosher salt
1 T. black pepper
2 fryers, cut into pieces
1 pt. mushrooms, sliced
½ of bell pepper, rough chop (one of each color-red, orange, yellow)
12 pearl onions
SAUCE:
2 T. butter
3 T. honey
1 T. chopped fresh oregano
4 T. minced garlic
Zest of 1 lemon
Juice of 2 lemons
1 (4-oz.) jar diced pimentos, drained
1 bunch chopped fresh parsley
Chopped chives
- MARINADE: Whisk together oil, lemon juice, garlic powder, salt and pepper.
- Season chicken pieces with salt and pepper and place in sealable plastic bag.
- Pour marinade over chicken, seal and massage bag to get marinade all over chicken pieces. Place in refrigerator overnight.
- Remove chicken from refrigerator for at least 1 hour. Preheat oven 400.
- Drizzle a little olive oil in cast iron skillet over medium heat.
- Remove chicken from marinade, strain and save marinade.
- Place chicken skin-side down in skillet and sear for 3 minutes. Flip and sear other side for 3 minutes. Pour remaining marinade over chicken and place in oven.
- Roast until meat is cooked and juices run clear, about 40 minutes. Remove chicken from skillet to platter. Drain off excess drippings but keep ¼ c.
- SAUCE: Melt butter in saucepan. Whisk in honey, oregano, garlic, lemon juice and zest and the ¼ c. drippings. Bring to simmer, for about 2 minutes. Turn off heat. Taste for seasoning. Add salt and pepper if needed.
- Place chicken back in skillet and nestle the mushrooms, bell pepper and onions around the chicken pieces.
- Pour the sauce over the chicken and veggies. Sprinkle with parsley and place back in oven for another 10-12 minutes, or heated through and veggies are tender.
- Remove from oven, let rest for 5 minutes. Garnish with chopped chives.