Draper Valley Lemon Rosemary Chicken Click on green arrow to go forwards

It is critical that you follow all of the sanitation instructions in this tutorial to prevent cross contamination. The number one cause of food borne illness with chicken is cross contamination of raw chicken. If you have any questions after reviewing this tutorial, please contact your Program Manager. Click on green arrow to go forward or red arrow to backward Introduction

Before you begin, sanitize your work area with a bleach and water solution. Step #1

Raw chicken thighs Sheet pans Full sized steam table pan Lemons Rosemary Garlic Olive oil, salt and pepper Step #2 Gather the following items: Review WebSMARTT for ingredient amounts based on your projected servings.

Important! To prevent contamination of other areas in the kitchen, do not touch other surfaces or objects while you are panning the chicken. Once the chicken is panned, place it back into the refrigerator on an empty bun rack. Make sure nothing is under the bottom pan of chicken. DO NOT leave raw chicken at room temperature on a bun pan rack, or counter etc.

Coat pans with pan release spray. Step #4

Remove the rosemary needles from the stem and very finely chop them. Step #5 Finely mince the garlic.

Combine the rosemary, salt, pepper, olive oil finely chopped rosemary and minced garlic. Step #6

Wash the lemons. Roll the whole lemons along the cutting board using the palm of your hand. This will loosen the juices. Cut each lemon into thick round slices. Step #7

Put plastic gloves on both hands. Add the chicken to a full sized steam table pan or large salad bar insert. Step #8

Add the seasonings and sliced lemons. Mix to coat the chicken. Squeeze the lemons to release the juices. Step #9 Allow to sit with lemons for at least 30 minutes.

Arrange the chicken onto sheet pans in a single layer with at least 1-inch between each thigh. Step #9 Do not overcrowd the pans.

Reminder! To prevent contamination of other areas in the kitchen, do not touch other surfaces or objects while you are panning the chicken. Once the chicken is panned, place it back into the refrigerator on an empty bun rack. Make sure nothing is under the bottom pan of chicken. DO NOT leave raw chicken at room temperature on a bun pan rack, or counter etc.

Place the chicken in the oven. If you are wearing gloves, throw away the gloves used to handle the pan while loading the raw chicken into the oven. Step #10

Wash your hands. Clean the areas where you panned the chicken with warm soapy water and sanitize the areas where you panned the chicken with freshly prepared bleach solution. Do NOT prepare any other items on the counter where you panned the RAW chicken until you have completed the steps above. Step #11

Step #12 Important Note: Carefully remove the chicken from the oven as juices may have accumulated during cooking. Bake at 375 ° F for 50 minutes or until chicken reaches 165 ° F. Check several pieces of chicken to be sure all of the chicken is cooked completely.

Cover the chicken and place it in the warmer. Be sure the chicken temperature remains at 140 ° F or higher during holding and meal service. To Serve: Grades K-5 = 1 thigh Grades 6-12 = 2 thighs Click on red arrow to backwards Step #13