RECIPES AND MORE FROM AN URBAN KITCHEN

Wednesday, July 27, 2011

Chicken with Lemon, Garlic, and Oregano


Chicken drumsticks are so quintessentially summer, aren't they? I'm still working on finding that perfect classic fried chicken recipe before August's end, but it's proving to be rather elusive. Until that moment of divinity comes, I've found my new favorite way to make drumsticks--this recipe slathers the chicken in a pungent mixture of garlic, salt, lemon, and oregano, broils it, then roasts it until it's beautifully browned, juicy, and incredibly good. The bonus is in the transcendent pan juices that naturally drip into pools in your pan, which you should absolutely pour over the chicken and the rice or potatoes I recommend you serve it with. Yum. xo 

Chicken with Lemon, Garlic, and Oregano
From In the Kitchen with a Good Appetite, by Melissa Clark
Ingredients:
1 1/2 pounds chicken drumsticks
1 teaspoon kosher salt, plus additional for seasoning
1/2 teaspoon freshly ground black pepper, plus additional for seasoning
Extra-virgin olive oil, as needed (but use a lot)
5 garlic cloves
Freshly squeezed juice of 1 large lemon
2 teaspoons dried oregano 

Directions:
Preheat the broiler. Rinse the chicken, pat dry with a paper towel, and place in a 9 x 13-inch pan. Season the chicken with salt and pepper and drizzle with olive oil. Broil the chicken, turning once, until light golden brown, about 3 minutes per side.

While the chicken is broiling, make a garlic paste by either using a mortar and pestle to pound the garlic with 1 teaspoon kosher salt or mincing the garlic with a heavy knife, then using the flat side to smear and mash the garlic and salt into a paste. Stir the lemon juice and the remaining 1/2 teaspoon pepper into the garlic paste.

Lower the oven temperature to 425 degrees. Using a pastry brush or spoon, slather the chicken on all sides with one-third of the garlic mixture, a sprinkling of the oregano, and a drizzle of oil. Bake for 25 to 30 minutes, slathering on more of the garlic mixture, oil, and oregano in two more additions (approximately every 7 to 10 minutes). The chicken is done when it's golden brown and cooked through. Serve with the pan juices or the tasty sludge on the bottom of the pan.

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