Thursday, September 12, 2013

Lemon-Garlic Chicken

This is a riff on the Chit Chat Chomp-Inspired Lemon-Lavender Chicken I made a couple of months ago. This time I used ginger syrup instead of honey and skipped the lavender altogether. I roasted these so that I could slice them up tomorrow morning for lunchboxes.


3 pounds of chicken (I used all thighs)
2 T minced garlic
4 T olive oil
4 T ginger syrup
3 sprigs of thyme
freshly ground sea salt
freshly ground pepper
juice from 1 lemon
1 lemon thinly sliced

Combine with the oil, ginger syrup, thyme, garlic, and lemon juice and mix well.  Add the chicken pieces and marinate for at least 30 minutes (mine sat for 60 minutes).

When ready, preheat the oven to 395 degrees F and put the chicken and marinade into a baking dish and sprinkle with a freshly ground sea salt and freshly ground pepper. Lay lemon slices over the top. Roast the chicken for 50 minutes, covered with foil. Uncover and roast for an additional 10-15 minutes. Let cool. As I wrote, these are destined for lunches tomorrow. I'll put them in wraps for the boys and atop a salad for me.  Easy peasy.

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