Spicy Lemon Chicken
Serves 6
6 skinless chicken legs (or 6 thighs and 6 drumsticks)
Grated zest and juice of 2 lemons
4 garlic cloves -- minced
1 large onion -- finely chopped
1 teaspoons sambal oelek (Indonesian chili sauce -- or any Asian
chili sauce)
2 tablespoonsolive oil
1/4 teaspoons salt
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
If using chicken legs, divide each leg into thighs and drumsticks,
cutting at the joint.
In a medium bowl, combine the lemon zest and juice, garlic, onion,
sambal oelek, olive oil, salt and pepper. Transfer the chicken and
marinade to a zip-close plastic bag and seal. Place the bag in the
refrigerator to marinate overnight, or about 10 hours.
Preheat oven to 350 degrees.
Remove the chicken from the marinade and arrange on a large roasting
pan. Roast until cooked through, about 45 minutes to 1 hour. When the
chicken is pierced with a knife, the juices should run clear. Serve
hot, sprinkled with the parsley.
Makes 6 servings.
Recipe Notes
(Start to finish: 10 hours, including marinating overnight, 15
minutes active)
Recipe adapted from Dr. Fedon Alexander Lindberg's "Eating the Greek
Way," Clarkson Potter
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/