LEMON CHICKEN WITH HERBS

By á-144

Ingredients

• 24 small chicken breasts or thighs with skin
• 4 large garlic cloves, peeled and minced with a large pinch kosher salt
• 1/4 c. olive oil
• 4 large lemons, each cut into 6 1/4 " rounds
• 1 small bunch fresh rosemary, cut into 24- 2" pieces
• 1 small bunch fresh thyme, cut into 24-2" pieces
• shallots, cut into 1/4" slices [for each lemon slice]
• Italian seasoning to taste
• salt and pepper
• SAUCE
• 1 cup chicken broth
• 1/2 cup sherry or wine

Preparation

Step 1

Mash garlic with about 1/2 tsp. salt-add oil in drops-pound and grind to a thick, creamy paste-rub garlic on chicken, including under the skin-cover and refrigerate 2 hrs. or overnight.
On bottoms of shallow pans arrange 1 layer of lemon slices-top each with 1 piece of rosemary, thyme & shallot.
Set chicken-skin side up on lemon slices-sprinkle generously with seasonings.
Bake @ 375 40-50 min.
Transfer chicken with lemon slices to a plate, cover loosely with foil.
PAN SAUCE
skim off fat-tsfr. pan juice to a pot-add chicken broth and sherry-bring to a boil over med-high heat. until reduced to a sauce consistency.
Season sauce with s&p-drizzle around not on chicken to keep skin crisp