This can be served with pasta tossed in the garlic sauce, or a crusty bread to dip into the sauce. I use skin on chicken and it gets nice and crisp. Even though some of this crazy family takes the skin off and tosses it anyway. Check thighs, legs, wings or breasts can be used. If using a variety, cut the bone in breasts in half so they are done at the same time the rest of the chicken is.
*Why yes, I did forget the capers, so there are none in these pictures. It was good without also :), but the picture below has them! NOM NOM*
GPAC Zesty Lemon Chicken
6-8 pieces of chicken, rinsed and pat dry with a paper towel- I used thighs and legs, but breasts are fine too
8 cloves of garlic grated or minced
1/4 cup olive oil
pinch of red pepper flakes
zest from two lemons
1/4-1/3 cup Chardonnay (or your favorite white wine)
Juice from one of the zested lemons
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon of rinsed capers
1 of the zested lemons sliced, into rings then half moons
2 tablespoons chopped flat leaf parsley
Put olive oil, red pepper flakes, and minced garlic into the bottom of a 9x13 baking dish. Turn oven on to 400 degrees. Prepare zest, juice and slice lemons as needed. Put the lemon juice into a bowl with the Chardonnay, zest, oregano, thyme, salt, pepper, and capers. Set aside.
Once the olive oil is warmed in the oven and fragrant from the garlic- don't let it brown, stir the lemon juice mixture into the baking dish. Slowly, if your wine is chilled. Stir.
Add the chicken skin side down, then turn it over skin side up. Just so there's some sauce on top of each piece. Tuck lemon slices between the pieces of chicken.
Roast the chicken in sauce, skin side up for 30-40 minutes.
Once chicken is done, remove the baking dish from the oven. Let the chicken rest before serving.