The most tender, zingy endive you’ve ever had. And the lemon and garlic chicken is pretty amazing too.
Tip: This is an easy dish to make ahead for dinner, although if you let the chicken marinade for about 30-40 minutes prior to baking, it will be extra delicious. And don’t worry, the citrus is not too aggressive so this is completely kid-friendly.
Roast chicken with lemon and endive
- 4 pieces of chicken (thighs or drumsticks work best, but if you prefer breasts, use them)
- 3 T canola oil
- 3 T olive oil
- 2 lemons, thinly slices
- the juice of one lemon
- 1 large Belgian endive (chicory)
- 3 cloves of garlic, minced
- salt, pepper
1. Preheat oven to 450F. You will need a deep roasting dish for this. Drizzle canola oil, then layer most of the lemon on the bottom of the dish. Cut the endive into quarters, then cut each in half again. Layer endive on top of the lemon.
2. Rub chicken with lemon juice, olive oil, and minced garlic. Season well with salt and pepper and place on top of the lemon and endive. Let sit for 30-40 minutes, if you have the time.
3. Pour any remaining oil and lemon juice over everything in the roasting pan. Layer the remaining lemon pieces on the chicken.
4. Roast for about 45-50 minutes. When you check on the chicken, baste it a bit with the oil and juices in the pan. Serve immediately (though this also reheats well).