Isn’t it funny how food evolves?
In the 17th century, lemon verbena was used primarily to impart a clean, lemony scent to perfumes and cosmetics. A cheaper impostor, also known as lemongrass, come along and lemon verbena was laid off from the world of beauty products.
Since then, it has played a leading role in many culinary preparations. Great paired with fish, poultry, sorbet and in soothing teas, it’s a highly versatile, lancet-shaped herb with a sharp lemon profile.
Because lemon and garlic are all time-favorites in my house, I decided to slow roast a couple bulbs of mild spring garlic to smother over the succulent pieces of lemony grilled chicken.
Let me just say, I couldn’t be happier I did.
- 2 chicken breasts, cut into large cubes
- 2 heaping tablespoons dried lemon verbena
- 2 tablespoons olive oil
- 1/2 red onion, sliced in half vertically
- 2 bulbs spring garlic
- sea salt and pepper, to taste
- 1 tablespoon finely diced chives for garnish
Toss chicken with lemon verbena and 1 tablespoon olive oil. Refrigerate for about 1 hour.
Preheat oven to 400 degrees and wrap garlic bulbs and 1/2 tablespoon olive oil tightly in foil. Let roast for about 50 minutes, until soft and lightly caramelized on the edges.
Remove chicken from refrigerator and season with salt and pepper. Thread onto skewers, alternating a piece of red onion between each piece of chicken. Cook over medium-high heat for about 3-4 minutes per side or until cooked through (about 165 degrees internally).
Drizzle with remaining 1/2 tablespoon olive oil and serve with slow-roasted spring garlic.