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Lemon Chicken III (M, KLP, TNT)
Source: Self
Serves: Varies

chicken pieces or quarters
lemon juice, allow one whole lemon per 2 quarters
garlic powder
black pepper
onion powder
salt (optional)
thinly sliced onions
herbs, oregano, basil, thyme, za'atar, etc.

Early in the day, or the day before, clean and drain the chickens.

With the chickens in a bowl, so you don't lose the juice, pour the lemon juice over the chickens. Rub them with the garlic powder, onion powder, pepper, salt and herb(s). Cover and refrigerate until shortly before cooking.

Crowd the chicken in the pan(s), surround with sliced onions and pour the lemon marinade over the chicken.

For family amounts, bake, uncovered in a 425-450°F oven for 30-45 minutes until browned and chicken is done, but not dried out. For a crowd, I think you need a lower temperature and much more time to cook the greater mass of meat.

Serve hot or at room temperature. If you serve it hot, the pan juices make a fine sauce for plain boiled noodles, making for an easy starch.

Posted by Wendy Baker

Nutritional Info: N/A