Few dishes remind me of home more than this chicken. Every spring, sorrel and green garlic are the first to debut in my mother’s garden and this recipe is on repeat all season long. As the chicken roasts, the juices and greens cook down to make the most delicious lemony garlic sauce (I always eyeball to make sure there is a substantial bed of greens!).
Baby green garlic is completely edible. When it gets a little more mature it’s a bit tougher but will still add a wonderful flavor to this dish. If you can’t get your hands on green garlic add some fresh garlic cloves.
Chicken Thighs with Sorrel and Green Garlic
Description
Few dishes remind me of home more than this chicken. Every spring, sorrel and green garlic are the first to debut in my mother’s garden and this recipe is on repeat all season long. As the chicken roasts, the juices and greens cook down to make the most delicious lemony garlic sauce (I always eyeball to make sure there is a substantial bed of greens!).
Ingredients
6 bone in skin on thighs or 1 whole chicken, cut into 8 pieces
Salt and pepper
2 tablespoons olive oil
Roughly 8–10 cups of sorrel, cleaned and dry
8–10 stalks of baby green garlic
Instructions
- Preheat the oven to 375.
- In a large pan spread out the sorrel and green garlic. Top with chicken. Season well with salt and pepper and drizzle with oil.
- Bake for about an hour and 15 minutes or until an instant thermometer reads at 175. I like to baste it a few times while it cooks.
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