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Lemon Garlic Chicken
Category: Main Course, Chicken
Serves:
Rating:
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Ingredients:
2 heads garlic 4 lemons, peeled (removing all pith and membrane) and seeded 2 tablespoons champagne vinegar 2 tablespoons mixed fresh herbs such as parsley, thyme, tarragon (whatever you have on hand), minced ¼ cup minced shallot ¼ teaspoon sea salt (to taste) 1/8 teaspoon fresh ground black pepper 6 tablespoons extra virgin olive oil 1 (2-3 pound) chicken, quartered sea salt fresh ground pepper 2 tablespoons extra virgin olive oil 1 tablespoons butter
Directions:
Pull the heads of the garlic apart and peel the cloves. Place the lemons and garlic in a small saucepan and cover with water (just enough so they float). Bring to a boil, reduce the heat, and simmer for about 20 minutes. Drain, then puree the lemons and garlic in a blender. Add the herbs, champagne vinegar, and shallots, then blend until they are incorporated. While the blender is running, slowly drizzle in the olive oil until emulsified. Place the vinaigrette in a mason jar. Place the chicken quarters on a cutting board and lightly season with salt and pepper on both sides. Transfer the chicken to a ziplock bag and add about half of the marinade. Remove the air from the ziplock bag and seal. Gently massage the chicken pieces so the marinade is thoroughly mixed in. Refrigerate for 6-12 hours. Preheat the oven to 500°F (you want a hot, hot oven). Heat 2 tablespoons of olive oil and 1 tablespoon of butter in an ovenproof sauté pan (I prefer cast iron) over medium-high heat. Add the chicken, skin side down, and brown until crispy, about 4 minutes. Turn to sear chickens on other side for another 4 minutes. Flip the chicken again so they are skin side down and place in the oven. Once the sauté pan is in the oven, weigh down the chicken with another cast iron sauté pan (or a clean, heavy brick wrapped in foil). Roast for about 10-12 minutes, until the chicken is cooked all the way through and the juices run clear.