It's getting warm!

Listen! It's getting warm around here! It's fabulous but I have one BIG concern. I don't think any of you have made this recipe that I shared months ago. You MUST make it before it's so hot outside you don't want to turn your oven on! While eating this for dinner one night I told Matt, "This is my favorite chicken dish that I make." Then I thought and changed it, "Actually, it's my favorite chicken dish I've ever had." Then I thought some more. "Well, actually, I can't think of a single meal I've ever had in my life that I liked more than this." Ok, people?! It's GOOD. When God made chickens and knew humans would be able to eat them, I think this is what he had in mind. Certainly the plan wasn't for us to only consume squeaky, overcooked chicken breasts all the time. So, please, indulge in some dark meat with me.

That said, Matt really likes this dinner. He doesn't make crazy statements about it being the best thing he's ever tasted though. So I can't guarantee you will sit at the dinner table long after everyone else has left trying to savor every last morsel of edible goodness like I do. But I am pretty sure you'll like it. The only people this recipe isn't for is people who don't eat meat or people who don't like food.

And, of course, another thank you to my friend, Tiffany, for sharing this recipe that has since changed my life.

Roasted Garlic and Lemon Chicken

10 pieces of skin-on, bone-in, dark-meat chicken (thighs, drumsticks, wings)
2 un-waxed lemons cut into chunky eighths
1 head Garlic, unpeeled, cloves pulled apart
3 Tbsp Olive oil
10 Tbsp. white cooking wine (or ½ c. white grape juice + 2 T white wine vinegar)
Small handful fresh Thyme (dry will work too)
freshly ground black pepper
sea salt

1. Preheat oven to 300.

2. Put the chicken, lemon, and garlic in a 9x13 inch pan.

3. Drizzle with olive oil. Mix everything together. Arrange chicken pieces so that they are skin side up.

4. Lightly pour the wine or juice/vinegar mixture over the top. Sprinkle with thyme, pepper and salt to taste.

5. Cover tightly with foil, bake for 2 hours. Remove foil, increase heat to 400. Bake for 30-45 min, or until skin is browned and crispy.

6. Gently remove chicken pieces and garlic cloves. Pour leftover mixture into a strainer over a bowl. Let rest and skim the fat off with a spoon. Put the strained sauce in a gravy boat for pouring.


It's easy. Practically fool-proof. I feel like I need to tell you how I eat it though. I put a piece of chicken on my plate and pull off the skin. I'm indulging, but not that much. I take a couple cloves of garlic and squeeze out the roasted garlic from the skin and put it on my plate. I pour a little bit of sauce on top of my chicken piece. Then I take a piece of chicken on my fork, get a little roasted garlic to go with it and SAVOR it.

Please make it. Please let me know that you made it.