This Pan Seared, then Roasted Lemon Garlic Chicken has all of the makings of a healthy dinner, but it is warm and cozy comforting all at the same time. Here's to feel good food in the New Year that will actually make you feel good... and help you fit into your clothes. You're welcome.
Lemon Garlic Chicken
pan seared goodness
1 whole chicken, split or flattened (backbone removed)
1/4 cup of olive oil
10 cloves of garlic, minced
2 lemons, juiced
sea salt & cracked pepper
In a shallow dish (large enough for the chicken), stir together olive oil, garlic and lemon juice.
Generously season the chicken with sea salt and pepper. Place the chicken in the lemon garlic marinade, and toss to coat. Marinade for a couple of hours (if possible).
Heat a dutch oven on the stovetop on high for a minute. Remove the chicken from the marinade (saving the marinade) and place it in the dutch oven, searing it on each side for 2-3 minutes. Remove from heat. Add the marinade into the dutch oven, then place it in a 400 degree oven for 25-40 minutes, depending on the size of the chicken. Remove from the oven, let the chicken rest for 10 minutes before carving.
Be sure to use a real lemon... no juice from a bottle!
If you have time, marinade the chicken for a couple of hours. If not, go ahead and make it anyway... the lemon and garlic flavor will still do its 'thing' in the oven.
When I made this lemon garlic chicken, I served it with Pancetta Sugar Snap Peas and Mashed Potatoes (made with my amazing new potato ricer... best kitchen gadget I've ever purchased. No exaggeration. I'll warn you, only purchase one if you'd like to be addicted to mashed potatoes and make them every night for dinner. Like me.).
Here are the links for the recipes to complete the meal.
Pancetta Sugar Snap Peas (recipe coming soon!)
Perfect Mashed Potatoes
And... do you know what goes great with Lemon Garlic Chicken? Lemon Cream Mousse! I promise, it is not lemon overload - merely complimentary!
Lemon Cream Mousse
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