INGREDIENTS :
4 bone-in chicken breast halves or 4 chicken pieces
3 lemons
1 medium onion
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
2 tablespoons fresh ground pepper
INSTRUCTIONS :
-Put chicken into a large bowl.
-In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds).
-Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade.
-Use hands or tongs to turn chicken over and coat it with the marinade.
-Marinate for 12 hours or overnight.
-Heat oven to 500 degrees.
-Put chicken skin side up on a shallow, medium-sized roasting pan.
-Place reserved lemon rinds into pan.
-Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through.
-Discard lemon rinds. Serve with remaining marinade
4 bone-in chicken breast halves or 4 chicken pieces
3 lemons
1 medium onion
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
2 tablespoons fresh ground pepper
INSTRUCTIONS :
-Put chicken into a large bowl.
-In a separate bowl, zest the lemon peel off the lemons. Then cut them in half and juice the lemons. (juice and zest in bowl; reserve lemon rinds).
-Mince onion and add it to the bowl with olive oil, paprika, thyme, salt and pepper. Reserve 3 tbsp of this marinade.
-Use hands or tongs to turn chicken over and coat it with the marinade.
-Marinate for 12 hours or overnight.
-Heat oven to 500 degrees.
-Put chicken skin side up on a shallow, medium-sized roasting pan.
-Place reserved lemon rinds into pan.
-Put chicken in oven and reduce heat to 375 degrees. Bake for 25 minutes, brushing with the reserved marinade, or until chicken is cooked through.
-Discard lemon rinds. Serve with remaining marinade
