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!