❄LG,BE’s 12 Days of Christmas❄
🎄Day 4🎄
You read that right. Like enough garlic to make people question if you’re okay or need some emotional support. But funnily enough, I think the popular opinion these days (on social media, at least) is that there is no such thing as too much garlic. I have to agree unfortunately.
There’s nothing quite like the aroma of a roast chicken in your oven. It’s a comforting smell, especially when paired with some fresh herbs and roasted garlic. I have posted before about roasting a full chicken, but truthfully one of my most favourite cuts of the bird is the entire leg in tact because not only is dark meat ultra forgiving if you’re worried about drying out the protein, but it’s usually a very inexpensive cut that yields enough flavour and meat to enjoy without having to pull apart an entire chicken carcass at the end of your meal. Not to mention, you don’t have to make a separate pan gravy to go along with because this is an entire one pot dish.
INGREDIENTS
- Quarter chicken legs, serving depends on how many people you’re feeding but 2 pp usually
- 25-30 cloves of garlic, peeled
- 3 sprigs of fresh rosemary leaves, thyme would work as well
- Juice of 1/2 a lemon
- 3/4 cup of chicken broth
- 2 shallots, sliced thin (I added leftover chopped leek too!)
- Quality olive oil
- s+p
Preheat your oven to 400°F. In the bottom of an oven-proof dish large enough to fit all of the chicken legs, scatter the sliced shallot, about 3/4 of the garlic cloves, and 2 of the rosemary sprig leaves only. Drizzle with a few tablespoons of olive oil.
Next, lay the chicken legs on top of the bottom layer of veg and pat the skin dry with papertowel. Remember to wash your hands!
Generously season the chicken with salt and pepper before liberally drizzling enough olive oil over top to coat the top of the chicken. Place the remaining sprig of rosemary leaves and garlic cloves scattered in between the chicken legs. Next, combine the broth and lemon juice together before pouring along the side of the dish as to not wash off the seasoning on the chicken.
Bake for 1 hour and ensure the internal temperature hits between 160°C and 165°C. Allow the chicken to rest for 5 minutes and serve some of the roasted garlic (the absolute treasure of this entire dish) and shallot along with the chicken drippings that will have created a zesty lemon flavoured jus at the bottom of your dish. I served over top a simple baked potato with salt, pepper, and a knob of unsalted butter to pair a very simple meal with an incredibly easy starch choice.
Peace and good eats, as always.
-A❄
Little Girl, Big Eats 