This recipe is a result of one of those “what do you mean I don’t have XX” in my freezer moments. So, as you know, I’m a huge fan of Costco. They sell roasting chickens in a two-pack. We are only three people in my family, so cooking one at a time is perfect. I freeze the second one. In any case, I went to my freezer and pulled out a bag of chicken and placed it in my refrigerator overnight to start the defrost process. The next evening, I got home from work and took the chicken out and placed it in a bowl of cool water in my sink to finish the defrost process. I started preparing everything else I needed for dinner, put on my kitchen gloves and opened up the bag. Voila! Surprise, surprise, this was chicken parts and not a whole bird. Not sure how that happened, but my mistake becomes your gain. I apologize for not having my standard “ingredients” image as I was so surprised by my chicken parts, I forgot to take the picture. Dinner actually cooked faster and was delicious. So, without further ado, happy cooking (and eating).

Ingredients

• 3-4 lbs of chicken part, bone-in
• 2 T unsalted butter, melted
• Salt
• Pepper
• Mixed fresh herbs (parsley, thyme)
• 2 tsp crushed garlic
• 1-1/2 cups chicken broth
• 2 lemons

Instructions

• Preheat oven to 450 degrees.
• Rinse chicken and pat dry with a paper towel.
• Pat ground pepper and salt onto all of the pieces.
• Add 2 tsp of crushed garlic and thin slices of one whole lemon to the bottom of the roasting pan.
• Place chicken into a large baking dish.
• Brush all exposed parts with butter.
• Add additional salt and pepper if needed
• Pat mixed fresh herbs onto the chicken.

  

• Place into oven on the lower rack.
• Cook approximately 30 minutes. Check to see if meat temperature registers 160 degrees. If it does, remove from oven. If not, cook longer, but watch closely so you do not overcook.

  

• Once removed from the oven, transfer chicken to a cutting board and let rest before serving

 

• While chicken is resting, prepare lemon and herb sauce.
• Pour any accumulated juices and the cooked sliced lemons into a large sauce pan. Add 1-1/4 cups of chicken broth and 2T of fresh lemon juice.
• Bring to a boil and simmer for 5-10 minutes.

• Spoon sauce over chicken.

  

 

 

 

 

 

 

 

 

 

Ideas

• You can, of course, use a whole chicken for this recipe. It’ll be just as good, but will require a bit more manipulation to ensure that the skin is crisp all over.
• For mixed herbs, use fresh if you have them. If not, small amounts of dried herbs go a long way. And use, the herbs you like best.
• Serve with a vegetable and starch like potatoes, sweet potatoes or rice.