450 preheated oven
40 Minutes
Serves 4
What’s not to like about lemon chicken? Tender, nippy, moist—and this version is fine and fast.
1 chicken (3 to 3 ½ pounds) cut into 8 pieces
½ cup FRESH lemon juice
2 scallions sliced or l small onion chopped
2 or 3 cloves chopped or grated garlic
1 tsp grated fresh ginger (optional)
½ cup good olive oil
½ cup dry white wine (use wine you may have leftover or dry vermouth, which is a good all round white wine to use in cooking)
Grated zest of l lemon
1 teaspoon or more of grated fresh pepper to your taste
l tablespoon of a fruity, spicy sauce (can be purchased, look at ingredients. Optional)
Mix together and pour over chicken in baking dish. Refrigerate up to 12 hours. Take out two hours before baking in preheated 450 oven for 40 minutes.
Remove chicken from baking liquid and place on serving dish. Pour pan juices/marinade into sauce pan, heat and serve in gravy boat for individual use on chicken.
(Note: Chicken parts, weighing about 3 to 3 ½ pounds, may be used instead. Do not have them boned).
(If you are doing this on stove top, remove chicken from marinade, dry and sauté in 2 tablespoons butter or oil, 3 minutes on each side or until golden. Turn heat down to moderate, add marinade and cook covered for about 40 minutes.)