Lemon Garlic Chicken
Ingredients:
1.5-2 lbs. boneless, skinless chicken thighs, trimmed of excess fat
6 cloves garlic, minced
Zest and juice of one lemon
2-3 large Yukon Gold potatoes, sliced into 1/4 inch slices
3 Tablespoons olive oil
2 teaspoons herbes de provencé
2 teaspoons grated ginger
1/2 cup dry sherry
Kosher salt and fresh ground black pepper, to taste
6 cloves garlic, minced
Zest and juice of one lemon
2-3 large Yukon Gold potatoes, sliced into 1/4 inch slices
3 Tablespoons olive oil
2 teaspoons herbes de provencé
2 teaspoons grated ginger
1/2 cup dry sherry
Kosher salt and fresh ground black pepper, to taste
Directions:
In a small bowl, make the marinade. Whisk together olive oil with the sherry, herbes de provence, lemon zest and juice, garlic, ginger, salt and pepper (to taste). Put the chicken in a ziploc bag and add the marinade. Marinate in the fridge for at least one hour, or up to a day.
Line the bottom of a baking casserole (9 x 13, or large enough to accommodate all the chicken in a single layer) with the potato slices.
Place the chicken on top of the potato slices. Put some lemon slices on top of that. Pour the remaining marinade over everything.
Cover baking dish with foil. Bake at 375°F for 45-50 minutes or until potatoes are tender and the chicken has reached an internal temperature of at least 165°F. Remove the foil and broil for 5 minutes to give the chicken some color and some char on the lemon slices.
Line the bottom of a baking casserole (9 x 13, or large enough to accommodate all the chicken in a single layer) with the potato slices.
Place the chicken on top of the potato slices. Put some lemon slices on top of that. Pour the remaining marinade over everything.
Cover baking dish with foil. Bake at 375°F for 45-50 minutes or until potatoes are tender and the chicken has reached an internal temperature of at least 165°F. Remove the foil and broil for 5 minutes to give the chicken some color and some char on the lemon slices.
Notes:
This recipe has a lot of garlic in it, because um -- GARLIC! You can make it 8 or 9 cloves if you're me, or cut it to 3 or 4 cloves if there is something seriously wrong with your palate. Sheesh.
I use boneless, skinless thighs, but there's no reason you can't use bone-in, skin-on thighs if that's your thing.
Don't cut your potatoes too thick. They take longer to cook than the chicken. I actually put the potatoes in for half an hour before putting the chicken on top. The chicken will dry out if you cook it too long.
If you have the opportunity to use Meyer lemons, do yourself a favor. Meyer lemons are smaller, sweeter and less tart than other varieties, and pair especially well with the dried sherry and herbs. Heck, blood oranges would probably be great too, but I had lots of Meyer lemons on hand.
If you don't have herbes de provence, you should go get some herbes de provence...you won't be sorry. If you can't find it at your local grocery store, you're shopping in the wrong place. You can get some from Amazon, or make your own.
I use boneless, skinless thighs, but there's no reason you can't use bone-in, skin-on thighs if that's your thing.
Don't cut your potatoes too thick. They take longer to cook than the chicken. I actually put the potatoes in for half an hour before putting the chicken on top. The chicken will dry out if you cook it too long.
If you have the opportunity to use Meyer lemons, do yourself a favor. Meyer lemons are smaller, sweeter and less tart than other varieties, and pair especially well with the dried sherry and herbs. Heck, blood oranges would probably be great too, but I had lots of Meyer lemons on hand.
If you don't have herbes de provence, you should go get some herbes de provence...you won't be sorry. If you can't find it at your local grocery store, you're shopping in the wrong place. You can get some from Amazon, or make your own.