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

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.
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

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