tag:blogger.com,1999:blog-5920689906247695919.post-14699694249392433892007-04-08T21:16:00.000-07:002007-04-09T20:57:34.893-07:00<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>When you have some time to let things marinate, this is one of the tastiest lemon chicken recipes you can find. Especially, if you can get some Meyer lemons.<br /><br />If you don't have Meyer Lemons, consider correcting the flavor and acid balance with either mandarin or other orange juice. Meyer Lemons are a cross between a lemon and Mandarin Orange and have a taste that is hard to match, but since you are going to marinate this dish for 12 hours or more, you don't want to have an overly acidic marinade.<br /><br />(Or just try it with regular lemons and it will probably be great!)<br /><br /><span style="font-weight: bold;">The Marinade<br /><br /></span>This is enough for 3-4 cut up chickens<span style="font-weight: bold;"><br /></span><br />4 Cups Lemon Juice (fresh squeezed, ideally Meyer, but any will do.)<br />1 Cup Corn/Canola Oil<br />2 Cups chopped fresh rosemary.<br />1 Cup dry Oregano (Meditarrean, Mexican , or mix. Double if fresh)<br />1/8 cup crushed red pepper<br />6 tablespoons garlic, minced/crushed. (~10 cloves)<br />salt& pepper to taste. (e.g. 1-2 tablespoon, or so, salt. 2 teaspoons, or so, fresh ground pepper.)<br /><br />Put all ingredients in blender and zip it up for about a minute.<br /><br /><span style="font-weight: bold;">The Sauce</span><br /><br />2 Cups Lemon Juice, fresh squeezed<br />1 Cup Olive Oil<br />1 Tablespoon Garlic (minced)<br />1-1/2 tsp Oregano (dry)<br />3 Tablespoon Sherry or Red Wine Vinegar<br />Salt & Pepper to taste. (~1 Tablespoon salt)<br /><br />Whisk or mix in a blender.<br /><br /><span style="font-weight: bold;">Directions</span><br /><br />Marinate chicken parts (with or without skin) 12-15 hours in Lemon Marinade<br /><br />Place chicken in baking or roasting pan(s) and cook at 350 degrees for 40 minutes.<br /><br />Remove from baking pan, discard liquid.<br /><br />Optional: Grill chicken parts on gas grill on low for ~5 minutes to crisp up skin.<br /><br />Place chicken in a big bowl and pour some of the sauce over the cooked chicken. Toss gently to coat. Serve, passing some extra sauce on the side.<br /><br />(Note: Sauce is good on just about everything. Potatoes, vegetables, etc.)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5920689906247695919-1469969424939243389?l=aromic.blogspot.com' alt='' /></div>John Kennedyhttp://www.blogger.com/profile/07499509555794677125noreply@blogger.com1