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.
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.