Tuscan chicken
From Recipes
Current revision (19:22, 4 March 2009) (view source) |
|||
| Line 26: | Line 26: | ||
There you go, a simple and tasty chicken recipe. The key to this recipe is marinating the chicken pieces for as long as possible. I’ve done it overnight, though you risk having it get a little chewy if it’s left in the lemon juice too long. | There you go, a simple and tasty chicken recipe. The key to this recipe is marinating the chicken pieces for as long as possible. I’ve done it overnight, though you risk having it get a little chewy if it’s left in the lemon juice too long. | ||
| + | |||
| + | [[Category:Entree]] | ||
| + | [[Category:Chicken]] | ||
Current revision
Tuscan Chicken
from Bon Appetit, December 1995
Ingredients
- 4 to 5 pounds chicken pieces or your choice
- 5 garlic cloves
- 1 teaspoon salt
- 1/3 cup fresh lemon juice
- 2 TBSP olive oil
- 2 TBSP chopped fresh rosemary or 2 teaspoons dried
- 2 1/2 TBSP grated lemon peel
- 1/2 teaspoon sugar
Directions
Arrange chicken pieces in a 13×9x2 inch baking dish.
Mince the garlic cloves, mixing in the teaspoon of salt. Rub the mixture into the chicken.
In a medium bowl, mix the lemon juice, olive oil, chopped rosemary and sugar. Combine well. Pour over the chicken. Add pepper to taste. Cover and chill 3 to 8 hours (basically for as long as you can).
Remove the chicken from the refrigerator and uncover. Preheat oven to 350 degrees. Bake chicken until cooked through but still juicy, basting occasionally, about 40 minutes.
Turn on broiler.
Broil chicken until just browned, about 5 minutes. Serve.
There you go, a simple and tasty chicken recipe. The key to this recipe is marinating the chicken pieces for as long as possible. I’ve done it overnight, though you risk having it get a little chewy if it’s left in the lemon juice too long.
