This is just a very simple roast chicken, but because it uses chicken parts instead of a whole chicken, you don’t have to worry about carving if before dinner. Let the chicken sit for 5 to 10 minutes before serving, which allows it to reincorporate its juices. This is great served with orzo or other small pasta, rice, mashed potatoes, any comforting starch, and a salad (click here for an easy vinaigrette recipe). Serve the pan juices over the starch, or offer up crusty bread to mop it up. You can also add the sugar glazed snap peas as a nice side dish (recipe below).
- 2 lemons, halved
- 4 cloves garlic, crushed
- 1 teaspoon dried oregano
- 3 tablespoons teaspoon olive oil
- Coarse salt and freshly ground pepper to taste
- 1 chicken (3 1/2 pounds), cut into 8 pieces
1. Preheat oven to 450°F.
2. In a large bowl or a large zipper top bag, squeeze the lemon juice from the lemons, and toss the skins right in. Add the garlic, oregano, olive oil and salt and pepper and stir or squish to combine. Add the chicken parts and toss until they are well coated (if using a zipper top bag, just seal the bag and shake around until everything is coated.) Marinate for 30 minutes at room temperature, if you have time.
3. Place the chicken with the marinade poured over, skin side up, on a large rimmed baking sheet. Roast the chicken, until golden brown and cooked through, about 30 to 35 minutes.
Soy glazed sugar snap peas
Soy sauce and butter might seem like an unusual combination, but it really really works. You can use snow peas instead of the sugar snap, but they usually aren’t quite as sweet.
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