This was the first recipe I used the garlic oil with. It was from the same edition of Everyday Food Magazine (July/August 2011). The dish was very, very tasty and I tried to make it a bit healthier by removing the chicken skin.
Ugh. What a harrowing experience. I would have preferred pre-skinned chicken, but that was not what I had in my fridge. So I took it upon myself to "peel the poultry." DO NOT attempt to do so, unless you are very good with the knife and not squeamish. I mean, I wasn't squeamish - but the experience was still too much for me.
Anyway... my family loved this dish. The lemon really gave it a kick and went so well with the chicken. The garlic oil was superb and gave the chicken a subtle garlic flavor. Try it!
What you need:
1/4 cup garlic oil (with some cloves)
1 lemon, cut into thin rounds
1/4 cup chopped fresh parsley
1/2 pound chicken leg quarters, skins removed (about 3 pieces)
coarse salt and ground pepper
What to do:
In a large ziploc bag, combine garlic oil and cloves, lemon, parsley, and chicken. Shake to coat, and refrigerate for at least 2 hours (overnight is better).
Preheat oven to 450°F. Put the chicken leg quarters, lemon, and garlic cloves to a roasting pan or baking sheet covered in foil. Season chicken with salt and pepper. Roast in the oven until cooked through (about 170°F), around 30 to 35 minutes.
Tips, Tricks and Tweaks:
1. I removed the chicken skin for health purposes. Feel free to try your recipe with chicken skin on.
2. If you have another lemon, squirt a bit of juice on the chicken before serving.
3. Best served with steamed veggies or rice!