"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Crunchy Roasted Lemon Chicken Recipe

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This recipe for Crunchy Roasted Lemon Chicken, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Saturday, July 26, 2008


4 chicken legs
4 chicken breasts, halved widthwise

2 c fresh lemon juice
1 c extra-virgin olive oil
1 tbsp balsamic vinegar
4 garlic cloves chopped
1 tsp dried oregano
Salt and freshly ground black pepper

1 c chicken stock

1 bunch of parsley

Combine the chicken and marinade ingredients in a nonmetallic bowl. cover with plastic wrap and marinate the chicken for at least 15 minutes. (The flavor is great if it marinates for up to 24 hours in the refrigerator.)
Place the top rack in the oven at 6 inches from the broiler. Preheat the broiler. Remove the chicken pieces from the marinade and place them in a roasting pan, skin side down for the breasts. Reserve the marinade. Broil the chicken for 15 minutes. Remove the pan from the broiler and using tongs, dip each chicken back into the roasting pan, skin side up, and broil for 10 more minutes. Again, remove the pan from the oven and dip the chicken pieces back into the marinade, then broil for 2 to 3 more minutes.
Remove the chicken from the pan and place on a platter. Place the hot roasting pan on the stove over medium-high heat. Scrape the bits off the bottom of the pan for about 3 minutes. Add the chicken stock and continue scraping the bits until sauce reduces by half. Pour the sauce over the chicken and garnish with the parsley.

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