Chicken Casserole with Meyer Lemon and Roasted Garlic

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Chicken Casserole with Meyer Lemon and Roasted Garlic recipe.

PER PERSON:

1 skin-on Chicken Breast with ribs

1 Meyer lemon (thin-skinned, cooked slices of Meyer lemons can easily be eaten whole along with the chicken)

1/2 head Garlic

1 to 2 slices Bacon

Fresh Thyme for roasting and garnishing

Kosher or Sea Salt




PREPARATION & METHOD:
Prepare chicken breasts by stuffing a few sprigs of thyme and a couple of smashed and peeled garlic cloves beneath the skin.

Take one half of the Meyer lemon and slice into thin rounds, removing any seeds. Layer these rounds beneath and above the skin, covering the entire top of chicken breast.

Salt each breast, then wrap a slice of bacon around it.

For the remaining garlic heads, slice off the tops, exposing the cloves and set in between the breasts.

Cook covered chicken on low, in a deep, heavy pot for one hour.

Set oven to Broil and place the uncovered casserole in the oven. Gently brown the tops of the breasts. This will only take a few minutes.

Squeeze the garlic out of their paper and serve chicken breasts with extra cut lemons.




Recipe and Photo Courtesy of:
Kim Byer
The Paper Apron – a Food Blog

The Paper Apron is a food blog written by South Carolinian Kim Byer, a hobby chef who fell in love with the art of cooking as a child. As “Chef-in-Editor” of The Paper Apron, she brings her favorite seasonal and, often, Southern fare to life, complete with colorful, mouth-watering pictures and punctuated with tips on the culinary arts, travel and entertaining.  Visit:  www.PaperApron.com

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