Great Lemon Chicken

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.

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.

(Or just try it with regular lemons and it will probably be great!)

The Marinade

This is enough for 3-4 cut up chickens

4 Cups Lemon Juice (fresh squeezed, ideally Meyer, but any will do.)
1 Cup Corn/Canola Oil
2 Cups chopped fresh rosemary.
1 Cup dry Oregano (Meditarrean, Mexican , or mix. Double if fresh)
1/8 cup crushed red pepper
6 tablespoons garlic, minced/crushed. (~10 cloves)
salt& pepper to taste. (e.g. 1-2 tablespoon, or so, salt. 2 teaspoons, or so, fresh ground pepper.)

Put all ingredients in blender and zip it up for about a minute.

The Sauce

2 Cups Lemon Juice, fresh squeezed
1 Cup Olive Oil
1 Tablespoon Garlic (minced)
1-1/2 tsp Oregano (dry)
3 Tablespoon Sherry or Red Wine Vinegar
Salt & Pepper to taste. (~1 Tablespoon salt)

Whisk or mix in a blender.

Directions

Marinate chicken parts (with or without skin) 12-15 hours in Lemon Marinade

Place chicken in baking or roasting pan(s) and cook at 350 degrees for 40 minutes.

Remove from baking pan, discard liquid.

Optional: Grill chicken parts on gas grill on low for ~5 minutes to crisp up skin.

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.

(Note: Sauce is good on just about everything. Potatoes, vegetables, etc.)