Best 2 Ny Times Garlicky Chicken With Lemon Anchovy Sauce Recipes

Indulge in a flavorful journey with this succulent dish of Garlicky Chicken with Lemon-Anchovy Sauce, a delightful creation featured in the New York Times. This recipe tantalizes the taste buds with its aromatic blend of garlic and tangy lemon, complemented by the savory depth of anchovies, creating a harmonious symphony of flavors. The chicken emerges tender and juicy, infused with the vibrant sauce, while the addition of capers and parsley adds a delightful pop of briny and herbaceous notes. Accompanying this main course is a medley of delectable side dishes, including a vibrant Green Bean Salad with Feta and Walnuts, the earthy goodness of Roasted Carrots with Cumin and Honey, and a refreshing Cucumber-Radish Salad with Dill. Get ready to embark on a culinary adventure as you explore the diverse flavors and textures of this exceptional dish and its accompaniments.

Here are our top 2 tried and tested recipes!

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME

Garlicky Chicken Thighs With Scallion and Lime image

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Provided by Alison Roman

Categories dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

Steps:

Season chicken with salt and pepper on both sides.
Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
Meanwhile, thinly slice two scallions; set aside.
Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams

GARLIC-ROASTED CHICKEN BREASTS

Garlic-Roasted Chicken Breasts image

Thick chicken breasts can be hard to get just right; often you're left with a too-dry, too-bland dinner. But this high-heat roasting method results in crisp, crackly skin that gives way to moist flesh, perfumed throughout by a pocket filled with herbed garlic paste.

Provided by Ian Knauer

Categories Chicken Garlic Poultry Roast Quick & Easy Wheat/Gluten-Free Dinner Lunch Gourmet Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 5

Ingredients

3 large garlic cloves
1 teaspoon dried oregano
Scant 1/2 teaspoon dried hot red-pepper flakes
2 tablespoons extra-virgin olive oil
4 chicken breast halves with skin and bone (2 to 2 1/4 lb total)

Steps:

Preheat oven to 500°F with rack in upper third.
Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

Tips

- For the best flavor, use fresh, high-quality ingredients. This includes using fresh garlic, lemon, and anchovies. - If you don't have anchovies on hand, you can substitute 1 tablespoon of fish sauce or 1 teaspoon of Worcestershire sauce. - Be careful not to overcook the chicken. It should be cooked through but still tender and juicy. - Serve the chicken with a side of roasted vegetables or a fresh salad. - Leftover chicken can be stored in the refrigerator for up to 3 days.

Conclusion

This garlicky chicken with lemon anchovy sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of garlic, lemon, and anchovies creates a flavorful and savory sauce that pairs perfectly with the tender and juicy chicken. This dish is sure to be a hit with your family and friends.