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.
For the Chicken
1whole chicken—about 4½pounds, cut into 10pieces
2tablespoonsapple cider vinegar
5 large cloves garlic
¼cupcloves garlic (cut in half lengthwise)
½cup freshly squeezed lemon juice
2lemons (cut each into 6 wedges)
2tablespoonsextra-virgin olive oil
½cup grated yellow onion (use the large holes of a grater)
¼teaspoon table-grind black pepper
Lemon wedges, sprigs of parsley, and paprika (for garnish)
(You can substitute3pounds split chicken breast if you prefer all white meat. Cut each breast in half width-wise).
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.