Roasted Chicken with Garlic, Lemon, and Chilies

adapted from BonAppetit

Sometimes, something that’s not quite BBQ is called for. This recipe is adapted from one we found in a BonAppetit magazine. It works perfectly in the grill!

Cook about 2 pieces of chicken per person. Great as a leftover, so make extra!

Ingredients: 

• Bone-in, skin-on chicken thighs and legs 
• 1 lemon, sliced into thin rounds
• 1 red fresno pepper, quartered lengthwise
• 1 small bunch fresh thyme
• 2 heads of garlic, cut in half
• herb-based seasoning of your choice (we used MeatChurch garlic & herb)
• salt and pepper
• 1/2 cup extra virgin olive oil
• crusty french bread, for serving

Directions:

• Preheat grill or oven to 375*.
• Cut ingredients as noted above and set aside. 
• Arrange chicken pieces in a deep roasting pan or pyrex dish. Season liberally with rub, salt and pepper. Flip over and season the other side.
• Place lemon slices, quartered chili pepper, thyme and garlic heads in pan with chicken. 
• Drizzle olive oil liberally over all ingredients.
• Mix/toss gently to combine, and rearrange all ingredients so chicken pieces are not overlapping, garlic heads are in the pan cut-side down, and lemon slices are evenly distributed.
• Roast in preheated grill or oven for about 75 minutes, until the chicken is cooked through and tender. 
• Transfer to a serving platter and drizzle pan juices over top.
• Serve with warmed, crusty french bread for dipping. The garlic cloves are especially delicious spread on the bread. 

Enjoy!

Roasted Chicken with Garlic, Lemon and Chilies

This recipe produces a flavorful dish that is best accompanied with a piece of crusty French bread for soaking up the juices.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Equipment

• Smoker grill
• A grill-proof baking dish

Ingredients

  

• 2 pounds bone-in, skin-on chicken thighs and legs
• 1 lemon, sliced into thin rounds
• 1 red fresno pepper, quartered lengthwise
• 1 small bunch fresh thyme
• 2 heads garlic, cut in half
• an herb-based seasoning of your choice
• ½ cup olive oil
• salt & pepper
• crusty French bread for serving

Instructions

 

• Preheat grill or oven to 375°.
• Cut ingredients as noted above and set aside.
• Arrange chicken pieces in a grill-proof baking dish.
• Season chicken liberally with rub, salt and pepper. Flip over and season second side.
• Place lemon slices, chili pepper, thyme and garlic heads in pan with chicken.
• Drizzle olive oil over all ingredients.
• Mix/toss gently to combine and rearrange all ingredients so chicken is not overlapping and garlic halves are cut-side down.
• Roast in preheated grill for about 75 minutes, until the chicken is cooked through and tender.
• Transfer to serving platter and drizzle pan juices over top.
• Serve with warmed, crusty French bread for dipping. The garlic cloves are especially delicious spread on the bread.

Keyword chicken, chicken dinner, chilies, garlic, lemons, roasted chicken