2 T olive oil
8 garlic cloves, sliced or minced
2 shallots, minced
1 t dried thyme
1/4 cup Sherry
1 t soy sauce, dark, low sodium
1 T lemon juice
4 chicken breasts
4 chicken thighs
1/4 t sea salt
1 t black pepper
2 lemons, rinsed, dried, quartered, and deseeded
1/4 cup flat leaf parsley, chopped
Preheat oven to 425 F
In a small pot, heat the olive oil over medium, when the oil begins to shimmer, add the garlic and thyme, and sauté for about 2 minutes. You do not want the garlic to brown, just release the lovely aroma.
Lower heat to a simmer and add the sherry and soy sauce to the garlic mixture. Pour into a large pan that has been sprayed with cooking spray.
Pat the chicken dry with paper towels, add to the pan skin side up, and sprinkle with salt and pepper. Thighs need a higher finishing temperature than the breasts, so put the breasts in the middle and surround them with the thighs. Add the lemon slices all over the pan.
Bake for about 40-50 minutes or until the chicken is done, the skin is a pretty brown, and the juices run clear from the largest piece in the pan. Remove from the oven and tent with foil for 10 minutes.
Place the chicken on a large serving platter. Stir most of the parsley into the pan juices. Ladle a bit over the chicken. Sprinkle with the rest of the parsley.
Delicious three ways:
1. as is
2. with a squish of roasted lemon juice
3. with a drizzle of the defatted pan juices