3 lb. cut up chicken pieces
10 cloves fresh garlic, peeled and left whole
2 juicy oranges 3 juicy lemons, rolled on counter to make them easier to juice
4 or 5 shallots, finely chopped
3 Tbsp. flat leaf Italian parsley, chopped
1/2 tsp. dry rosemary or 3/4 Tbsp. fresh
1/2 tsp. dry oregano or 1 Tbsp. fresh
1/4 tsp. red pepper flakes (optional)
4 to 5 Tbsp. olive oil
salt and pepper
Preheat broiler.
Place chicken pieces in baking dish, skin side down. Place garlic cloves around the chicken. Squeeze oranges and lemons over the chicken. Slice oranges and lemons and set aside. Pour on half of the olive oil.
Place chicken under broiler to brown the bottom of the chicken, 3 to 4 minutes 5 or 6 inches from the flame. It is fine even if the chicken gets a little charred. Remove from oven.
Turn oven to Bake at 425°.
Turn chicken skin side up. Sprinkle shallots, parsley, rosemary, and oregano over the chicken. Place slides oranges and lemons over the chicken and sprinkle remaining olive oil over all.
Reduce temperature to 375° and bake about 30 minutes or until done.
Turn oven back to Broil at he very end to crisp up the skin and caramelize the fruit.
Serves 4.
Notes:
- For braces patients, either use boneless chicken pieces or just remove chicken from bones before eating.
- We often serve the hot pepper flakes at the table from a small bowl rather than cooking them in the dish.
- You may like to add 1/2 cup good white wine or dry vermouth to the pan while baking.
