Broiled Chicken with Rosemary and Garlic

Broiled Chicken with Rosemary and Garlic
Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.

Yield: Makes 4 servings
Active Time: 20 min
Total Time: 35 min

1 lemon
3 lb chicken parts (thighs work nicely and are often on sale)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon minced fresh rosemary
1 teaspoon minced garlic

Preheat broiler. Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.

Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.

Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.

Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.

Reduce oven heat and continue to bake until cooked through.

Transfer chicken to a platter and pour any juices from broiler pan over it.

From Gourmet, August 2006