Lemon Chicken With Garlic Chile Oil Food

LEMON CHICKEN WITH GARLIC-CHILE OIL

Steps:

• In a small skillet or nonreactive saucepan, heat 1/2 cup oil, garlic, red-pepper flakes and 1/2 teaspoon salt over low heat. Stir frequently until garlic is lightly golden (but not brown) and fragrant, 10 to 15 minutes. If garlic starts to brown, turn down the heat - you don't want this to taste burned. Once garlic is golden, immediately transfer oil to a heatproof bowl.
• Meanwhile, grate zest from lemon, then cut lemon lengthwise into quarters and scrape out the seeds. Save 2 lemon quarters for squeezing juice over chicken after cooking. Trim ends off remaining 2 wedges, and slice wedges crosswise into thin triangles.
• Heat a 12-inch skillet over medium-high heat. Season chicken with lemon zest, oregano, salt and pepper.
• Add remaining 2 tablespoons oil to hot skillet, then lay chicken down in an even layer. Scatter small lemon triangles and capers into pan. Cook until chicken and lemons are golden, 2 to 3 minutes per side. Transfer chicken to a serving platter. Squeeze a little lemon juice onto the bottom of the pan and scrape up all the browned bits with a wooden spoon, then pour all over chicken.
• Drizzle chicken with chile oil and a squeeze of fresh lemon juice. Serve topped with cilantro or parsley.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA

Steps:

• Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
• Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
• Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
• Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.