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Lemon-Roasted Chicken for a Crowd




Source of Recipe


tgc






List of Ingredients



• 1 1/2 cups fresh lemon juice (7 large lemons)
  
• 1/4 cup vegetable oil
  
• 1 large onion (12 oz), finely chopped
  
• 2 large garlic cloves, crushed with garlic press
  
• 1 T plus 2 tsp salt
  
• 1 T dried thyme
  
• 2 tsp ground black pepper
  
• 5 chickens (3 lbs each), each cut into quarters
  






Instructions



1. Preheat oven to 375 degrees. In medium bowl, combine lemon juice, oil, onion, garlic, salt, thyme, and pepper. In two large roasting pans (17"x11-1/2"), arrange chicken, skin side up. Pour lemon juice mixture over chicken.
   
2. Roast chicken, basting occasionally with pan juice, until juices run clear when thickest part of chicken is pierced with tip of knife, about 1 hour 30 minutes.
   
3. Transfer chicken to warm platters. Skim and discard fat from drippings in pan; pour pan drippings into medium bowl. Spoon some pan juices over chicken and serve chicken with remaining juices.
   






Final Comments


Yield: Makes 20 main-dish servings