Roasted Garlic-glazed Chicken With Lemon-herb Sauce

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 chicken legs (leg & thigh separated)
• 1 tablespoon emeril's original essence (emeril's essence creole seasoning here on zaar)
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 sprigs fresh thyme
• 3 heads garlic
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 1 cup chicken stock
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• 1/2 cup olive oil
• 1 tablespoon chopped mixed fresh herbs (such as basil, parsley, chives, and oregano; can use dried, but fresh is better)

Recipe

• 1 for the roasted garlic glaze:.
• 2 preheat the oven to 325 degrees f.
• 3 cut off the top third of each head of garlic.
• 4 put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• 5 turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• 6 remove from the oven and let sit until cool enough to handle.
• 7 into a food processor squeeze each head of garlic gently to release the flesh.
• 8 add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• 9 add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• 10 transfer to an airtight container and refrigerate until ready to use.
• 11 (the glaze can be made up to 1 day in advance).
• 12 for the chicken:.
• 13 preheat the oven to 375 degrees f.
• 14 separate the legs& thighs.
• 15 season the chicken on both sides with the essence.
• 16 heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• 17 place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• 18 remove from the heat.
• 19 add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• 20 roast for 16 minutes.
• 21 remove from the oven and carefully turn the chicken halves with tongs.
• 22 brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• 23 for the lemon herb sauce:.
• 24 in a small saucepan, bring the chicken stock to a simmer.
• 25 transfer to a blender or food processor.
• 26 add the mustard and process on high speed.
• 27 with the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• 28 serve immediately.