Chicken legs and thighs, basted with olive oil and lemon, and seasoned simply with a bit of Cajun seasoning, garlic powder, salt and pepper and fresh rosemary and first cooked under the broiler before a quick finishing bake in a hot oven. Pictured here with lady cream peas and buttermilk sour cream cornbread.
Broiled Lemon Herb ChickenI can't even remember the last time that I cooked chicken under the broiler - I just never think about it. It's really a great time saver, seven minutes on one side, another seven on the other, and then a finish in the oven for about 10 minutes at 450 degrees F for these thighs, and dinner is on the table in no time.
Adapted from a recipe in the now defunct All You magazine, the original recipe called for bone-in thighs, but I pulled out a package of both thighs and drumsticks, and just pulled the legs out a little earlier, tenting them with a strip of foil to keep them warm while the thighs finished. I'm sure that both bone-in and boneless breasts would work well, but it's been so long that I broiled chicken, I'd have to experiment with the time on those. Boneless breasts would probably not even need a finish in the oven.
Seasoned simply with a sprinkle of salt and pepper, a little bit of garlic powder and Cajun seasoning if you like, and basted with an olive oil and lemon combo - which by the way, you can switch up with orange juice for a little different twist. Add a bit of fresh herbs, like rosemary, or even sage or thyme would also work with this recipe, and you have a very simple chicken dish, that is both delicious and quick! Serve the chicken with a starch such as beans, peas or rice and a side salad or green vegetable and you've got a great meal for any busy weekday dinner.
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Recipe: Broiled Lemon Herb Chicken©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 24 min | Yield: About 6 to 8 servings
- 2 to 3 pounds of bone-in chicken thighs, legs or a combination
- 2 tablespoons lemon juice
- 1/4 cup of olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 1 tablespoon chopped fresh rosemary
Preheat the broiler. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Pat the chicken dry and place skin side down on the baking sheet. Whisk together the olive oil and lemon juice. Brush about a third of the oil mixture on the chicken and sprinkle lightly with a portion of the salt, pepper, garlic powder, Cajun seasoning and fresh rosemary. Broil about 4 to 6 inches from the heat until lightly browned, about 7 minutes.
Carefully remove the chicken and using tongs, turn skin side up and brush with another third of the oil mixture. Lightly sprinkle with more of the seasonings. Return to the broiler for another 7 minutes.
Remove the chicken, turn the oven down to 450 degrees F, and brush the remaining oil mixture on the chicken. Return to the oven and bake about another 10 minutes, until juices run clear or the internal temperature reaches 175 degrees on an instant read thermometer.
Cook's Notes: May substitute two teaspoons of dried rosemary for the fresh, or use other herbs, either fresh or dried, such as sage or thyme. I used a mixture of thighs and legs and removed the legs a little earlier than the thighs, to prevent overcooking. If you substitute breasts, either bone-in or boneless, skinless, time will be significantly reduced and the oven time will likely be unnecessary. Cook breasts to an internal temperature of 160/165 degrees. May also smoke, grill or bake chicken if desired.
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©Deep South Dish
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