This recipe is easy to prepare and delivers a lot of flavor. A combination of fresh lemon juice, garlic, onions, and olive oil set the stage for this dish. The aroma that fills the air as the chicken bakes will captivate your taste buds.
A pestle (a garlic press will do).
You can roast the chicken several hours in advance, although it is best right out of the oven. Reheat at 425°F for 15 to 20 minutes or until heated through.
Cut the chicken into 10 pieces (see “Segmenting Chicken”). In a large bowl, rinse the pieces of chicken in
To brown the chicken, place under the broiler until golden brown. Keep a watchful eye, as it will brown quickly under the broiler. Remove from the oven and let stand for 10 minutes prior to serving.
Garnish with fresh lemon wedges and sprigs of parsley, and lightly sprinkle paprika around the perimeter of the dish.
You can substitute
Grill the chicken over medium heat while basting several times with the marinade. Once cooked through, remove to a foil pouch and let steam for about 10 minutes prior to serving. This marinade also works well with boneless skinless chicken breast on the grill. Use about
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