I’m probably not doing a very good job of proving that I’m really a beef lover with the amount of chicken our family eats. While I would prefer a good, rare cut of Porterhouse at every meal, my normal cholesterol and strong heart thank me for choosing other meats instead. It’s true that we don’t eat as much fish as we should, but when comparing the price of fish to chicken, chicken wins out every time.
So, it’s a good thing that the food magazines run heavy on poultry recipes. For instance, this issue of Everyday Food has eight chicken/turkey recipes, three beef recipes and one sole pork recipe. I don’t know if I’ll go through all eight, but there was no way I was going to miss out on the Chicken Marinated in Garlic Oil. The null recipe is in the magazine too and you need to make it in order to make the chicken. I like recipes like that.
This was a perfect recipe for me today because I was running from just about the minute my feet hit the floor. I had made the garlic oil a few days ago and so it was a simple matter of pouring a half cup of the oil and a bunch of the cloves of garlic in a zip top bag along with some thinly sliced lemons and chopped fresh parsley. After all that was well mixed up, I added the chicken pieces, squished them around to coat everything, put the bag in the fridge and got on with my day.
After getting back in the house around 6pm, I got the oven started, took the bag out of the fridge and dumped the contents on a rimmed baking tray. The chicken got a sprinkle of salt and pepper, then into the hot oven it went and I was good to go.
You really can’t beat that for pulling off a meal in a short period of time. I really, really liked how there was absolutely nothing to do prep-wise before putting the chicken in the oven.
While cooking, the aroma that this chicken let off was amazing. Of course, I like the smell of cooking garlic so that helped. Dudette gave the dish double thumbs up. She loved it. I also thought it was fantastic and enjoyed every garlicky, lemony bite. Hubby said his piece (the breast) was very tasty but a little dry.
The dryness was not the fault of the recipe but a timing issue. A friend dropped by to drop off some beautiful figs from her tree at the same time that another friend came by to pick up her Guinea pig, which we’d been pet sitting for two weeks. All this happened right at the time the chicken should have been taken out of the oven. It’s important to note that sticking to the 30-35 minutes cooking time is pretty crucial in order for the chicken to stay moist. Plan fig drop-offs and Guinea pig pick-ups carefully.
What I’d Do Different Next Time
As you can see, the lemon rounds had a tendency to burn. I’m not sure how to keep that from happening unless they’re all tucked underneath the chicken pieces. That would be worth a try, and something that would impart more lemon flavor to the chicken as well. Otherwise, this was perfect as written.
Chicken Marinated in Garlic Oil
from Martha Stewart’s Everyday Food, July 2011
1/2 cup null with some cloves
2 lemons, cut into thin rounds
1/2 cup chopped fresh parsley
1 whole chicken cut into 8-10 pieces
Coarse salt and ground pepper
Combine garlic oil and cloves, lemons, and parsley in a large zip top bag. Mix well. Add chicken and seal bag. Toss to coat. Let sit at room temperature for 30 minutes or refrigerate 8 hours.
Preheat oven to 450.
Pour bag contents onto a rimmed baking sheet, spreading chicken pieces into a single layer. Season chicken with salt and pepper. Roast until the skin is golden and chicken is cooked, 30-35 minutes.