• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Pork
    • Beef
    • Poultry
    • Seafood
    • Appetizers
    • Sides
    • Dessert
    • Specialty
  • Subscribe
  • About
    • Collaborations
    • Privacy Policy
  • Shop
    • My Cookbook

This Jew Can Que logo

April 20, 2020 Poultry

Roasted Chicken with Garlic, Lemon, and Chilies

Jump to Recipe Print Recipe

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

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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 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

Categories: Poultry

Subscribe

* indicates required

Previous Post: « Spactchcock Turkey
Next Post: Orange-Maple Glazed Ham »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to This Jew Can Que,

A recipe website showing of the best recipes you can grill, smoke, and even bake on a Traeger grill from published cookbook author and grilling expert Adam McKenzie, or as the social media world knows him @ThisJewCanQue!

Seventh-generation Colorado native Adam is an elementary school STEM teacher by day. By night, he fires up his Traeger grills to create culinary magic. Follow along for weeknight grilling inspiration.
More About Adam

Follow along:

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Subscribe

* indicates required

Coconut shrimp with cocktail sauce.

Coconut Shrimp and Fried Avocado Tacos on the Traeger

Finished Korean corn cheese.

Korean Corn Cheese on the Traeger

Chicken tenders on a tray with three Lillie's Q Sauces.

Smoked-Fried Chicken Tenders

Cheesy pizza bites

Cheesy Pizza Bites on the Traeger

Footer

Featured on:

 

JewCanQue Media As Seen On logo image.

Disclosure:

JewCanQue.com participates in affiliate programs. Links on this page may contain affiliate links. We may earn a commission from these links. We appreciate your support and by using our site you agree to the terms of use and privacy policy.

Search for a recipe:

Categories

Archives

Copyright © 2023 This Jew Can Que on the Cookd Pro Theme