Catalan Chicken Recipe

How to make it

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• Allioli
• Using a mortar and pestle(best), or a small bowl and the back of a spoon, mash the garlic with a large pinch of salt to create a coarse paste
• or
• mince the garlic very finely
• Add the oil very slowly in drops while pounding and grinding the paste until allioli is thick and creamy and emulsified
• Chicken
• Put chicken in a large bowl
• Rub the allioli all over, including under the skin
• Cover and refrigerate at least two hours or overnight
• Preheat oven to 425 and set rack in center position
• Arrange lemon slices in a single layer in a large shallow roasting pan or a 9 x 13 baking dish
• Top each slice with a piece of rosemary, a piece of thyme and a sage leaf
• Place chicken thighs skin side up on top of lemon slices; generously sprinkle with salt and pepper
• Bake until skin is golden and juices run clear, 45 to 60 minutes
• In the event that the lemon and chicken produce a lot of juice, a delicious pan sauce can be made
• Transfer the chicken to a platter, keeping lemon slices underneath and cover loosely with foil
• Tilt the pan to pool the juices in the corner and spoon off the fat that rises to the top
• Set the pan over medium heat or pour into saucepan over medium heat, scrape up any tiny bits on bottom of pan
• Let the juices boil and reduce so they thicken to a sauce
• To maintain the crisp skin, drizzle sauce around, not on, the chicken
• Serve the chicken sitting on their beds of lemon and herbs