Comfort Cooking Café's Lemon Garlic Chicken
Not far from the Oregon coast town of Shelter Bay is Rainbow Lake. There's an inn at the lake people have been coming to for nearly a century, partly to view the magnificent falls that tumble into the sparkling blue water. But over the last thirty years, the lemon garlic chicken from the lodge's Comfort Cooking Café has proven a popular draw. Although it took some coaxing, the owner, Cora, who appears in the second book of my Shelter Bay series, understands that everyone needs comfort food, so she was kind enough to share her recipe with me. Now I'm sharing it with you. The best thing about this chicken is that it's super for chilly winter snow days, but light enough to eat in the summer, too.
Total Steps
8
Ingredients
8
Tools Needed
5
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http://blog.joannross.comIngredients
- 4 pieces chicken drumsticks
- 4 pieces chicken thighs
- 3 pieces lemons
- 15 cloves garlic
- 2 tablespoons fresh thyme leaves
- 2 teaspoons dried thyme leaves(optional)
- to taste salt and pepper(optional)
- as needed light olive oil or canola oil
Instructions
Step 1
Preheat oven to 375 degrees.
Step 2
Lightly brown the chicken in light olive oil, canola oil, or a mixture of both.
Step 3
Put the browned chicken pieces in a large bowl.
Step 4
Slice the lemons in half and juice them. To soften hard lemons, microwave for 10-20 seconds, then roll them between your palms or on the counter to release the juice.
Step 5
Add lemon juice, halved lemon rinds, salt and pepper to taste, garlic, and thyme to the bowl with the chicken.
Step 6
Mix well, then pour into a large baking pan.
Step 7
Bake for 30-45 minutes, basting every 10 minutes. The chicken is done when the skin is crispy and the meat is cooked through.
Step 8
Serve with the pan sauce. Enjoy!