| Lemon Chicken 4 to 5 pounds chicken parts 1 T grated lemon peel 1/2 cup lemon juice 2 cloves garlic, crushed 2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon black pepper 1/4 cup melted butter 2 lemons, thinly sliced 1/2 cup chopped fresh parsley Wash chicken parts and pat dry. Arrange the chicken in single layer in a large shallow dish. In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; refrigerate for one hour, turning after 30 minutes. Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425° for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer. Chicken should be browned and cooked through. Garnish chicken with lemon slices and sprinkle with chopped parsley. Serve with hot cooked rice or noodles. Serves 8. |
