Carly’s Holiday Menu: Lemon Chicken

Carly’s Favourite Chicken

• 8 bone-in/skin-on chicken thighs
• Olive oil, for brushing
• Salt and freshly ground pepper

Lemon Sauce

• 2/3 cup freshly squeezed lemon juice
• 2/3 cup good olive oil
• 1 Tbsp red or white wine vinegar
• 2 Tbsp chopped garlic
• 3/4 tsp dried oregano or dried thyme
• Salt and freshly ground pepper

Preparation

1. With oven rack in the 2nd position from the top, preheat oven broiler for at least 15 minutes.

2. Line a baking sheet with aluminum foil. Place chicken thighs skin side up. Brush with olive oil and sprinkle with some salt and pepper. Turn thighs over (skin side dowand brush this side with olive oil and season with salt and pepper. Place into oven for about 10 minutes. (Watch closely! If you feel like it’s going to really scorch, move the rack down one more level).

3. Meanwhile, whisk together the lemon sauce ingredients. Set aside.

4. Remove from oven after 10 minutes, flip chicken over and broil for another 10-12 minutes. It should be lovely and golden, with a few charred spots. It doesn’t need to be completely cooked, as it will be going back in the oven again. Leave broiler on, but move rack down to the 3rd from the top position (if you aren’t there already).

5. Move chicken to an oven-proof dish, with sides an inch or two high. Place chicken skin side down into dish and pour lemon sauce over-top. Return to oven and broil for a further 2-3 minutes. Flip chicken over (now skin side uand broil for a final 2-3 minutes, or until sauce is heated (bubbling).

6. Sprinkle with parsley and squeeze the juice of 1/2 a lemon over top (*Taste first! It may be lemony enough for you, in which case, don’t add).

7. To serve: Serve in a shallow bowl type dish, to contain the sauce. Place a thigh or two in the bowl and spoon some of the sauce over-top. The sauce will pool at the bottom and is perfect for bread dipping! Serve with some roasted potatoes, mashed potatoes, rice or just a side green vegetable (spinach would be nice!).