Lemon and Garlic Chicken - Sheet Pan Dinner

I was looking through some of my many cookbooks trying to find some quick meals to make.  When I saw this recipe with 40 cloves of garlic, I knew that I had to make this for dinner.  It is so easy and so delicious!  Make sure you serve this with the crusty bread spread with some of the roasted garlic.

12 chicken legs or thighs (bone in and skin on)

40 garlic cloves*

Kosher salt

black pepper

olive oil for drizzling

2 lemons

Crusty Bread for serving

Preheat oven to 400 F.  

Arrange the chicken and garlic on a sheet pan.  Sprinkle with salt and pepper and drizzle with olive oil.  

Squeeze the juice of one lemon over the chicken.  Cut the other lemon in wedges and place them around the pan.

Roast the chicken until cooked through, about 40-45 minutes.  Move the garlic around once or twice during roasting to prevent the garlic from burning.  After this was done cooking, I put it under the broiler for a few minutes to get the chicken and garlic a little more brown.

Spread the roasted garlic on the crusty bread.

*Tip:  I bought a bag of pre-peeled garlic cloves to make this recipe, and it worked just fine.  Make sure you use at least 40 (or more) cloves of garlic.  It isn't too much!

Makes 6 servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly