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Lemon Chicken




Source of Recipe


tgcmagazine.com






List of Ingredients



• 2 chickens
  
• 1/4 cup coarse salt
  
• 1/2 cup extra-virgin olive oil
  
• 1/4 cup lemon juice
  
• 1 tsp dried oregano
  
• salt and pepper, to taste
  
• 4 cloves garlic
  
• 1 lemon, thinly sliced
  






Instructions



1. Soak the chickens in water to cover and the coarse salt for 30 minutes. Rinse them well, cut them into serving pieces, dry them with paper towels, and set aside.
   
2. Meanwhile, place the olive oil, lemon juice, oregano, salt, and pepper in a jar with a tight fitting lid. Crush the garlic cloves, remove the skin, and add to the marinade in the jar, and shake virgorously to blend.
   
3. Place a layer of the chicken pieces in a glass bowl, spoon the marinade on top, and continue until all the chicken is is used up. Pour leftover marinade on top, cover with plastic wrap, and refrigerate for several hours or overnight.
   
4. When ready to cook, preheat oven to 375 degrees. Remove the chicken pieces from the marinade, place on a rack in a roasting pan, and bake for 1 1/4 hours or until browned. Brush the chicken with the marinade as it bakes, and add the remaining marinade to the pan juices after the chicken is done.
   
5. Place the roasting pan on top of the stove over 2 burners. Turn on the burners on medium heat. Add the lemon slices, and simmer for 3 minutes. Add 1 cup water to deglaze the pan, stir, bring back to a boil, and turn off the heat.
   
6. Place the chicken on a platter in a single layer, top with the lemon slices, being careful not to break them, and spoon the sauce over the chicken.
   






Final Comments


Yields: 6 to 8 servings