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Lemon Chicken IV (M, KLP, TNT)
Source: Philadelphia Inquirer
Serves: 4-6
1/2 tsp. rosemary
In a small saucepan over medium heat, combine herbs and oil. Heat for 15 minutes, remove from heat.
Add lemon juice and stir. Cool to room temperature. Marinate chicken pieces 15 minutes to 1 hour (or overnight for an even more lemony taste). Drain and pat dry.
Preheat grill or broiler. Place on grill or broiler with rack for 5 to 7 minutes, turning to brown each side.
Poster's Notes:
Posted by Marcia Goldberg, Z'L
Nutritional Info Per Serving: N/A
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 cup vegetable oil
1 cup lemon juice
1 whole chicken, cut up OR 4 to 6 chicken breasts, washed and
patted dry
This chicken is a hit with my family, especially the lemon lovers. Leftovers, if any, freeze well and taste even more lemony. I've made this without the skin. The original recipe called for breasts only but I made it with all the parts and it came out great.