By Robby Rash
Lemon and Garlic Baked Chicken
4 steps
Prep:2hCook:40min
Updated at: Thu, 17 Aug 2023 00:18:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
2
Low
Nutrition per serving
Calories592 kcal (30%)
Total Fat48.9 g (70%)
Carbs5 g (2%)
Sugars1.9 g (2%)
Protein32.8 g (66%)
Sodium746.3 mg (37%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
½ cupolive oil
plus 2 tablespoons
2 tablespoonsfresh lemon juice
2 teaspoonsgarlic powder
2 teaspoonskosher salt
plus more to taste
½ teaspoonfreshly ground black pepper
plus more to taste
3.5 poundchicken
cut into pieces
2 tablespoonsunsalted butter
1 teaspoonhoney
plus more if needed
1 teaspoonfresh oregano
chopped
4cloves garlic
minced
¼ cuplemons
Juice of
½ teaspoonlemon zest
1 x 4 ouncediced pimientos
jar, drained
¼ cupfresh parsley
chopped
lemon wedges
for garnish
Instructions
Step 1
Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
Step 2
Preheat the oven to 400 degrees F.
Step 3
Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
Step 4
For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
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