How to make it

  • Allioli
  • Using a mortar and pestle(best), or a small bowl and the back of a spoon, mash the garlic with a large pinch of salt to create a coarse paste
  • or
  • mince the garlic very finely
  • Add the oil very slowly in drops while pounding and grinding the paste until allioli is thick and creamy and emulsified
  • Chicken
  • Put chicken in a large bowl
  • Rub the allioli all over, including under the skin
  • Cover and refrigerate at least two hours or overnight
  • Preheat oven to 425 and set rack in center position
  • Arrange lemon slices in a single layer in a large shallow roasting pan or a 9 x 13 baking dish
  • Top each slice with a piece of rosemary, a piece of thyme and a sage leaf
  • Place chicken thighs skin side up on top of lemon slices; generously sprinkle with salt and pepper
  • Bake until skin is golden and juices run clear, 45 to 60 minutes
  • In the event that the lemon and chicken produce a lot of juice, a delicious pan sauce can be made
  • Transfer the chicken to a platter, keeping lemon slices underneath and cover loosely with foil
  • Tilt the pan to pool the juices in the corner and spoon off the fat that rises to the top
  • Set the pan over medium heat or pour into saucepan over medium heat, scrape up any tiny bits on bottom of pan
  • Let the juices boil and reduce so they thicken to a sauce
  • To maintain the crisp skin, drizzle sauce around, not on, the chicken
  • Serve the chicken sitting on their beds of lemon and herbs

Reviews & Comments 4

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    " It was excellent "
    lanacountry ate it and said...
    YESSSSSSS!! ^ ^ ^ ^ ^5! :)
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    " It was excellent "
    elgab89 ate it and said...
    Yummy! Easy and fragrant!
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  • lasaf 9 years ago
    I hope my herbs don't freeze before I get to make this. Wish me luck. L.
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    " It was excellent "
    pleclare ate it and said...
    Looks fantastic! Thanks~~
    Was this review helpful? Yes Flag

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