Slow-Roasted Chicken with Garlic and Herbs

Serves 4
Thighs & Drumsticks Recipe
8 pieces (about 2 pounds) George’s Chicken Drumsticks and Thighs, thawed, rinsed and patted dry
Non-stick cooking spray
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
4 tablespoons unsalted butter, divided
12 cloves garlic, peeled
8 sprigs thyme
1/4 cup chopped fresh parsley
1/2 cup chicken broth or white wine
2 tablespoons fresh lemon juice
  1. Preheat oven to 325ºF. Lightly coat a 9” x 13” baking dish with non-stick cooking spray.
  2. Combine flour, salt and pepper in a pie plate or large dish. Coat chicken with seasoned flour, and pat lightly to remove excess. Set aside.
  3. Heat vegetable oil and 2 tablespoons butter in a large skillet over medium- high heat. In two batches, arrange leg pieces, skin side down, in skillet. Cook until golden brown on both sides, about 10–12 minutes. Transfer to prepared baking dish.
  4. Add garlic, thyme, parsley and chicken broth or wine to baking dish. Cover with foil and bake 20 minutes. Uncover baking dish, spoon pan juices over chicken, and bake 25-30 minutes more, until cooked through.
  5. Transfer chicken to a platter and let sit for 10 minutes, loosely covered with foil.
  6. While chicken is resting, pour garlic, herbs and drippings into a small saucepan over medium heat. Add 2 tablespoons butter and stir until butter browns, about 1-2 minutes. Add fresh lemon juice to sauce, pour over chicken and serve.