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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
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