Lemon- Herbed Chicken

Crunchy baked chicken is great when you’re craving the calorie busting, cholesterol raising deep fried chicken. A great way to “fake fry” is sticking your foods in the oven. This time, we’ve mastered the art of making crispy chicken without using any breading or flour. If the potatoes arent enough, like it isnt for us, pair the dish with some lentils, bread, or rice and you have a complete meal. We hope you enjoy it as much as we did !

 

 

 

Lemon- herbed chicken

• 8 pieces of chicken (We suggest using chicken quarters, thighs, or breast. Quarters are the best because it’s sold cheaper and is packed with more meat than wings or a drumstick.

• 1 tablespoon of salt

• 1 tablespoon of pepper

• 1 tablespoon of tyme

• 1 tablespoon of basil leaves

• 3 tablespoons of extra virgin olive oil

• A handful of root vegetables ( Any root vegetable you prefer, we simply used carrots and potatoes

• A handful of celery

• 12 garlic cloves

• Half an onion

• 1 lemon

Procedure

1. Preheat your oven to 400 F. Meanwhile, Coat your baking pan with olive oil covering the entire pan

 

 

 

 

 

 

 

 

 

 

 

 

2. Prepare your vegetables, peel, wash, & dice them

3. Rub 1/2 teaspoon of salt, pepper, & herbs all over each chicken and place it in the pan

4. Place a garlic clove under each chicken piece. Cut the remaining 4 garlics in half and place one half on each chicken

 

 

 

 

 

 

 

5. Add the vegetables around the chicken pieces

6. Drizzle the top of each chicken with olive oil to keep each chicken moist during the cooking process

 

 

 

 

 

 

 

 

 

 

7. Zest 1 lemon over each chicken . Zest about 3 tablespoons

8. Cut the remainder of the lemon in half and squeeze over the chicken

 

 

 

 

 

 

 

 

 

 

9. Sprinkle salt and pepper over the vegetables

10. Stick it in the oven and bake for about 1 hour & 15 minutes or until the tops of the chicken become crispy and brown. Serve immediately. Enjoy 🙂

 

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