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Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the EVOO, 2 tbsp. lemon juice, 1/2 tsp. chili powder and 1/2 tsp. salt.

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  • In a 9-by-13-inch baking pan, toss the carrots and 12 cloves garlic with 1/4 cup of the lemon-chili mixture. Place the pan in a cold oven and heat to 400 degrees .

  • Meanwhile, peel and grate the remaining 4 cloves garlic into a small bowl. Stir in 2 tbsp. lemon juice and the remaining 4 tsp. chili powder. Rub the garlic-chili paste evenly onto the chicken flesh under the skin; rub some over the skin, too. Let sit until the oven and pan are preheated.

  • Season the chicken with salt and pepper. Place the chicken, skin side up, over the vegetables in the baking pan. Roast until cooked through but still juicy, about 40 minutes.

  • In a salad bowl, toss the romaine and cilantro with the remaining lemon-chili mixture. Serve with the chicken.

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