Main Dish Ina Garten Lemon And Garlic Engagement Recipes

LEMON AND GARLIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
• Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
• Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

GARLIC AND LEMON OIL

Steps:

• Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes.
• With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil.
• Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator.

LEMON CHICKEN WITH LOTS OF GARLIC

Steps:

• Preheat oven to 400 degrees. Heat olive oil and butter in a large cast iron skillet over medium heat. Add the garlic cloves and cook, (do not burn the garlic) this should take about 4 minutes. Remove the garlic as soon as it is lightly browned and place on a plate. Remove excess water chicken thighs by blotting with a paper towel. Sprinkle both sides of the thighs with the seasoning mixture and place in the oil in the skillet. Slowly brown the chicken on both sides ...this will take about 5 minutes. Add 1 tsp each of the thyme an rosemary to one side of the thighs and then flip them over and add the remainder of the rosemary and thyme. Scatter the garlic cloves around chicken and place the skillet in the oven for about 20 minutes. Meanwhile, whisk together the chicken broth and cornstarch. Remove the skillet from the oven and place the chicken on a serving plate. Add the broth/cornstarch mixture to the hot skillet and simmer over low heat until thickened. (about 1 minute) then stir in the lemon juice. Place chicken back into the sauce in the skillet or serve the sauce separately. I like to also place a few slices of lemon in the skillet along with the chicken to serve that way because I think it is pretty. sprinkle with chopped parsley if desired.

MAIN DISH -- INA GARTEN LEMON AND GARLIC "ENGAGEMENT"

Steps:

• Preheat oven to 425 degrees.
• Remove the chicken giblets. Rinse the chicken inside and out.
• Remove any excess fat and leftover feathers. Pat the outside dry.
• Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken (use more than 1 tablespoon, if desired).
• Stuff the cavity with the thyme (reserving some for garnish), 1 lemon halved and liberally pricked with a fork and 2 heads of the garlic.
• Brush the outside of the chicken with the butter and sprinkle again with kosher salt and pepper.
• Tie the legs together with kitchen string and tuck the wing tips under the chicken.
• Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic halves around the chichen. Lay the bacon strips over the chicken to cover (bacon can be eliminated).
• Roast the chicken for 1 hour. Remove the bacon strips from the top of the chicken and set aside.
• Continue roasting the chicken for another 30 minutes or until the juices run clear when you cut between the leg and a thigh. Remove to a platter and cover while you prepare the gravy.
• Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil on the stove on medium heat. Reduce the heat and simmer a few minutes or until the liquid is reduced by half.
• Slice the chicken on the platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.