My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 3, 2010

Sicilian Lemon Chicken

So, you think I've gotten a little carried away with the butter and bacon grease. Okay, how about a nice light and healthy chicken dish, all the way from California. This tangy lemon-flavored-chicken can be served hot, or chilled for a picnic. Put a blanket in front of the fire place and have a picnic.

Sicilian Lemon Chicken
4-6 servings

1 3-4 pound chicken, cut up (or your favorite parts)
1/4 cup olive oil
Juice from 1 medium sized lemon, about 1/4 cup (I didn't say anything about from a bottle)
2 cloves of fresh garlic, minced
1 tablespoon oregano, fresh or dried
Salt and pepper to taste (House Seasoning is better)
Lemon wedges for garnish

Combine the olive oil, lemon juice, garlic, and oregano. Place the chicken in a bowl and pour this marinade over it. Please don't remove the skin. Stir so chicken is covered on all sides. Marinate in the refrigerator several hours or overnight. Turn the pieces around once of twice for better absorption of flavor.

Place in a flat baking pan. Cover with marinade. Sprinkle with salt and pepper. Bake uncovered at 350 degrees for 1 hour, turning the pieces around several times. Serve garnished with lemon wedges.

COOK'S NOTE: Please buy good chicken, free range or at least really all natural. Chicken is not naturally yellow, chickens are white. Please keep that in mind the next time you pick up that package of Perdue chicken.

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