Spicy Lemon Garlic Baked Chicken

We just moved from Yavne’el to Tiberias and while unpacking you have to be quick and efficient with meal prep.

Use the leftover raw chicken back and wings and cooked juices after baking to make chicken soup!

I decided to make chicken and chicken soup at the same time from the same chicken for the two of us.

Using a whole chicken, I quartered it and used the back and wings to go into the pot of soup with cut up vegetables (sweet potato, carrots, celery, onion and alfalfa sprouts).

Then I used the thighs and breasts for the recipe below. By using a covered baking dish, all the gravy and juices are saved and I transferred them to increase the richness and flavor of the soup.

Both recipes turned out delicious!

Ingredients:

• 1 chicken quartered (save the back and wings for soup)
• 1/2 cup pf Galilee Green Olive Oil
• 1/2 cup of fresh basil finely chopped
• 3-4 cloves garlic minced
• 1 onion sliced
• 1/2 lemon sliced and juice from 1/2 fresh lemon
• generous sprinkling of spicy paprika, black pepper and turmeric (use sweet paprika if you don’t want it so spicy)

Directions:

Place slices of onion and lemon around the chicken before covering and placing in the oven.

1. Prepare a rub by mixing the olive oil, lemon juice and garlic
2. Put the chicken pieces into a backing dish
3. Place most of rub under skin of chicken and the rest on the outside of the chicken.
4. Sprinkle with hot paprika, black pepper and turmeric
5. Place half-moon slices of lemon and slices of onion around the chicken
6. Cover and bake the chicken at 180C/350F for 50 minutes or until done
7. There should be lots of “juice” at the bottom of the pan.. you can ladle it out to use in your chicken soup!

Chicken tastes better with
Galilee Green Extra Virgin Olive Oil

Get yours now!