CHICKEN CASSEROLE with MEYER LEMON and ROASTED GARLIC
MEAT and POULTRY
1 per person
1 skin-on Chicken Breast with ribs
1/2 head Garlic
1 to 2 slices Bacon
Fresh Thyme for roasting and garnishing
Kosher or Sea Salt
PREPARATION & METHOD
Prepare chicken breasts by stuffing a few sprigs of thyme and a couple of smashed and peeled garlic cloves beneath the skin.
Take one half of the Meyer lemon and slice into thin rounds, removing any seeds. Layer these rounds beneath and above the skin, covering the entire top of chicken breast.
Salt each breast, then wrap a slice of bacon around it.
For the remaining garlic heads, slice off the tops, exposing the cloves and set in between the breasts.
Cook covered chicken on low, in a deep, heavy pot for one hour.
Set oven to Broil and place the uncovered casserole in the oven. Gently brown the tops of the breasts. This will only take a few minutes.
Squeeze the garlic out of their paper and serve chicken breasts with extra cut lemons.
Recipe and Photo Courtesy of Kim Byer
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