LEMON GARLIC ROASTED CHICKEN WITH YUZU KOSHO (SPICY CITRUS PASTE) ENJOY DAN:

LEMON GARLIC ROASTED CHICKEN WITH YUZU KOSHO (SPICY CITRUS PASTE

                                                                                                  By CHEF DAN:

Serves 4

INGREDIENTS:
1 tablespoon fresh thyme leaves

2 garlic cloves, peeled

Sea salt to taste

4 skinless, boneless chicken breasts

1 lemon, 3/4-inch cut from each end and then the rest thinly sliced crosswise

2 tablespoon grape-seed oil

1 teaspoon mixed chipotle, turmeric and cayenne powder

3 teaspoons yuzu kosho

DIRECTIONS: (PREHEAT OVEN TO 350 THEN 450 DEGREES)

1.   Add thyme, garlic and chipotle, turmeric, cayenne pepper a pinch of salt in a mortar and pestle.

2.   Pound to make a paste.

3.   Rub the chicken with cut side of the lemon ends.

4.   Carefully loosen the skin of each chicken breast and spread 1/2-teaspoon of garlic thyme mixture between the skin and meat.

5.   Smooth the skin over the paste.

6.   Bruch breast all over with oil and season with salt and pepper to taste.

7.   On a prepared baking sheet arrange lemon slices in a single layer.

8.   Place chicken breast on top of the lemon slices, and roast for 35 minutes.

9.   Raise the temperature to 450 degrees and roast for 12 minutes longer.

10.                Using a pastry brush, spread the yuzu kosho in a thin layer all over the skin of the chicken.

11.                Serve with lemon slices.

ENJOY DAN:                                                                        HALLELUJAH!!