GARLIC CONFIT LEMON CHICKEN

1. Preheat oven to 350 F for half chickens (or 425 F for chicken thighs).
2. Season chicken generously with salt and pepper.
3. Heat olive oil over a skillet and sear chicken skin-side down for about 5 minutes or until the skin crisps and turns golden brown.
4. Add garlic cloves to the pan and transfer the skillet to the oven.
5. Cook half chickens in the oven for 35 minutes (or chicken thighs for 15 minutes) at their respective temperatures.
6. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165 F.
7. When the chicken is done, remove it from the pan and set it aside.
8. Leave the garlic and chicken juices in the pan, and set it over medium heat.
9. Add scallions and cook until softened, then add chicken stock, butter, and lemon slices.
10. Simmer for about 5-6 minutes, stirring until the sauce thickens and turns creamy.
11. Return the chicken to the pan with the sauce and continue simmering for about 2 more minutes.
12. Then remove from heat, add parsley and tarragon over the chicken and sauce.
13. Season with more lemon juice, salt, and pepper if needed.
14. Serve over potatoes or rice and enjoy!