Lemon/Basil Chicken
Source of Recipe
the web
List of Ingredients
Handful fresh basil leaves (20-25), chopped coarse
Juice of 2 lemons or 4 tablespoons concentrated lemon juice
4 cloves garlic, peeled and minced
4 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 4-5 lb. chicken, cut in serving pieces,
or already cut-up chicken pieces like “Best of Fryer”
1 teaspoon paprika
¼ cup fresh parsley leaves, chopped
Recipe
Mix together basil, lemon juice, garlic, olive oil & salt and pepper. If you have a whole chicken, save the neck, gizzard, heart, and back for making chicken broth – the liver you can use in another recipe or toss. Rinse chicken pieces well in cool water and pat dry with paper towels. Toss chicken pieces you’re using with basil mixture and place chicken and marinade in either a large sealable plastic bag or a large bowl (cover the bowl with a plate , plastic wrap or foil) in the refrigerator. Marinate as long as you want (how much time you got?) up to 24 hours, or as short as 10 minutes. Mix up chicken and marinade occasionally.
Heat oven to 375°. Put chicken & marinade in roasting pan. Cover with aluminum foil, cook 45 minutes, remove foil, and cook 15 minutes longer. Baste occasionally throughout. If you had a shorter marinating time, baste more often. Serve garnished with parsley & paprika.
Variations:
Wash and cut 3-4 large russet or 8-10 medium-sized red potatoes into large bite-size pieces. Add to baking pan and toss with marinade. Bake with chicken until they can be pierced easily with a fork (they should cook in about the same time as the chicken – remove if they’re done before).
Add a sliced onion to the baking process.
Serves 4.
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