Hi friends I am back to the blog. Lately I have been so lazy about writing and posting.
Now that Autumn is here, I will get back to doing what I enjoy…cooking.
While watching the Cooking Channel, I came across and fell in love with this really simple recipe from Pati’s Mexican Kitchen.
It was amazingly tasty and so moist.
Ingredients: I followed her recipe with very little change.
30 garlic cloves (I used 15 very large cloves)
1 cup fresh oregano leaves
1/2 cup olive oil
1/4 cup freshly squeezed lime juice
1 1/2 teaspoon kosher or coarse sea salt
To taste freshly ground black pepper
1 3-pound chicken cut into 10 serving pieces breasts cut in half
1 1/2 cups chicken broth
Preheat oven to 450 degrees Fahrenheit.
Using a food processor, process the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
Place in the oven and bake for 15 minutes (in my oven it took 30). Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.