is one of our
favorites. Succulent roasted chicken with the flavors of lemon, garlic
and a touch of rosemary make this a comforting meal sure to please.
4 chicken legs with thighs separated
1 Tb fresh rosemary - finely chopped
4-5 cloves garlic - chopped (about 3-4 Tb)
1/4 cup olive oil + 2 Tb for frying
Garlic Rub (Careful!
this is a salt rub so use as you would salt) or substitute with sea
salt & pepper
1 full head of garlic - cloves separated, skin left on
Juice and zest of one medium lemon (about 2 tsp zest)
1/2 cup dry white wine
1/4 cup flour for dredging
the marinade ingredients in a small bowl and set aside. Rinse and
pat dry chicken. Rub the Chili garlic rub all over the chicken pieces
and place in a large bowl. Pour the marinade over the chicken making
sure to get plenty underneath the skin by wedging your finger between
the skin and flesh. Cover the bowl with plastic wrap or place chicken
in a zip-lock bag to marinate in the refigerator for 2 hours or overnight.
Preheat oven to 375°. Lightly dredge (coat) the chicken in flour,
patting off the excess. (we use a large zip-lock bag and do the "shak'n
bake" style - less messy!) In a large saute pan set on medium-high
heat add olive oil then lay in the chicken, skin side down first,
browning both sides throroghly (about 3-4min per side). Remove chicken
from the pan and lay them in a 13"x 9" casserole dish or
roasting pan. With the pan still on the heat, add the lemon juice,
zest and white wine to deglaze the pan, scraping up any browned bits
and pour it over the chicken. Add the unpeeled whole garlic cloves
to the chicken, nestling them around the legs. Bake for about 40-45
minutes or until the juice runs clear when piercing the chicken with
a knife tip.
The lemon juice and wine together with the juice from the chicken,
garlic and rosemary make a succulent sauce! Just be sure to skim off
some of the excess fat first. Serve with a garden salad and green
beans or mashed potatoes. Whatever your heart desires!