Garlic Lemon Herb Chicken Recipe: A Comprehensive Preparation Guide

This practical assignment details a recipe for preparing garlic lemon herb chicken. The recipe includes a list of ingredients such as chicken parts, lemon juice, garlic, thyme, olive oil, salt, pepper, and optional garnishes like lemon slices. The preparation involves marinating the chicken in a mixture of lemon juice, lemon zest, garlic, cheese, salt, and pepper for 1 to 2 hours. The chicken is then placed in a baking dish, brushed with melted butter, and baked at 425°F for 35 to 45 minutes, basting with the reserved marinade during baking. The meat juices are saved and skimmed of fat to be served with the chicken. This assignment provides a step-by-step guide to create a flavorful and well-cooked chicken dish. Find more solved assignments and study resources on Desklib.

garlic
Prepare by member 1+2
 3 to 4 pounds chicken parts (thighs and legs recommended),
skin-on, bone-in, trimmed of excess fat
 4 teaspoons lemon zest (about zest from 2 lemons)
 1/3 cup lemon juice
Capsicum Garlic Lemon Juice
Green Onions Cherry tomatoes Cucumbers
Mayonnaise Avocado Salt
Black Pepper Olive Oil Chicken
Feta Cheese
Eggs

 2 cloves garlic, crushed
 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
Prepare by member 3+4
 2 teaspoons olive Oil (or 1/2 teaspoon dried)
 1 teaspoon salt
 1 teaspoon black pepper
 2 tablespoons cheese, melted
 Lemon slices for garnish
Step 1:
Marinate chicken:
Place lemon juice, lemon zest, garlic, cheese, salt, and pepper in a large, non-reactive bowl, whisk to
combine.
Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate
for 1 to 2 hours.
Step 2:
Place chicken in baking dish, brush with butter:
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking
dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of
chicken.
Step 3:
Bake and baste with marinade:
Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for
another 15 to 25 minutes (a total of 35 to 45 minutes), until the skins are crispy brown, and the chicken is
cooked through, juices running clear (internal temperature of 165°F).
Step 4:
Save meat juices to serve with chicken:
Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for
cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).
Serve the chicken with the juices on the side or a little poured over the top of the chicken.