SizzlininIN
Master Chef
I was in the mood for some baked chicken today so I ventured out to my herb garden and grabbed some rosemary and thyme and put together this.
Ingredients:
3 Chicken Leg Quarters, cleaned really good and patted dry with paper towels
2 Tbsp. Extra Virgin Olive Oil
2 Large Whole Cloves of Garlic, peeled but left whole
Kosher Salt
Freshly Cracked Black Pepper
1 Tbsp. Fresh Rosemary, chopped
1/2 tsp. Fresh Thyme, chopped
Fresh Lemon Juice......about 1/2 tsp.
Preheat oven to 350 degrees.
Line a cookie sheet with aluminum foil then on top of the foil put a cookie/cake cooling rack. This keeps the meat off the bottom of the pan and the chicken drippings settle at the bottom.
On low-medium heat add the EVOO to a saucepan then add the whole cloves of garlic. Heat for 2-3 minutes, careful to move the garlic around so that it doesn't burn. Remove garlic cloves. Brush chicken with infused garlic oil. Salt and pepper liberally. Sprinkle on a small amount of rosemary and thyme. Put chicken on cooling rake/cookie sheet. I then dip my fingertips into the lemon juice and flick it onto the chicken. Bake at 350 degrees for 1 1/2 hours.
NOTE: I like to serve this with Rosemary Red Potatoes. I make sure that when I'm doing my EVOO and Garlic Infusion I do enough for both and then seperate them in the end so that I don't contaminate the oil I need for the potatoes with the chicken juices. Same goes for the rosemary. This way your only doing these steps once.
10 small Red Potatoes, cleaned
1 tsp Fresh Rosemary, chopped
1 Tbsp Extra Virgin Olive Oil
1 Clove of Garlic, peeled and kept whole
1/4 tsp Kosher Salt
1/8 tsp Freshly Cracked Black Pepper
Preheat oven to 350 degrees:
On low-medium heat add the EVOO to a saucepan then add the whole cloves of garlic. Heat for 2-3 minutes, careful to move the garlic around so that it doesn't burn. Remove garlic cloves.
In a mixing bowl toss the potatoes with the ingredients and transfer to a baking sheet. Bake at 350 degrees for 40 minutes or until fork tender. I usually start checking them at 30 minutes and then adjust cooking time.
TIP: If some of the potatoes are larger than the others then cut in half. You want them to be pretty close in size to cook evenly.
I also like to dip these in sour cream (with fresh chopped chives) when eating them.
Sizzlins.....BAKED LEMON HERBED CHICKEN
Ingredients:
3 Chicken Leg Quarters, cleaned really good and patted dry with paper towels
2 Tbsp. Extra Virgin Olive Oil
2 Large Whole Cloves of Garlic, peeled but left whole
Kosher Salt
Freshly Cracked Black Pepper
1 Tbsp. Fresh Rosemary, chopped
1/2 tsp. Fresh Thyme, chopped
Fresh Lemon Juice......about 1/2 tsp.
Preheat oven to 350 degrees.
Line a cookie sheet with aluminum foil then on top of the foil put a cookie/cake cooling rack. This keeps the meat off the bottom of the pan and the chicken drippings settle at the bottom.
On low-medium heat add the EVOO to a saucepan then add the whole cloves of garlic. Heat for 2-3 minutes, careful to move the garlic around so that it doesn't burn. Remove garlic cloves. Brush chicken with infused garlic oil. Salt and pepper liberally. Sprinkle on a small amount of rosemary and thyme. Put chicken on cooling rake/cookie sheet. I then dip my fingertips into the lemon juice and flick it onto the chicken. Bake at 350 degrees for 1 1/2 hours.
NOTE: I like to serve this with Rosemary Red Potatoes. I make sure that when I'm doing my EVOO and Garlic Infusion I do enough for both and then seperate them in the end so that I don't contaminate the oil I need for the potatoes with the chicken juices. Same goes for the rosemary. This way your only doing these steps once.
Sizzlins......ROSEMARY RED POTOTOES
10 small Red Potatoes, cleaned
1 tsp Fresh Rosemary, chopped
1 Tbsp Extra Virgin Olive Oil
1 Clove of Garlic, peeled and kept whole
1/4 tsp Kosher Salt
1/8 tsp Freshly Cracked Black Pepper
Preheat oven to 350 degrees:
On low-medium heat add the EVOO to a saucepan then add the whole cloves of garlic. Heat for 2-3 minutes, careful to move the garlic around so that it doesn't burn. Remove garlic cloves.
In a mixing bowl toss the potatoes with the ingredients and transfer to a baking sheet. Bake at 350 degrees for 40 minutes or until fork tender. I usually start checking them at 30 minutes and then adjust cooking time.
TIP: If some of the potatoes are larger than the others then cut in half. You want them to be pretty close in size to cook evenly.
I also like to dip these in sour cream (with fresh chopped chives) when eating them.
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