Friday, January 7, 2011

Lemon-Garlic Chicken

My kind of recipe: easy, quick, inexpensive and tasty! At one point, while these were baking, my house smelled a bit like Froot Loops. I don't know what to make of that...

Lemon-Garlic Chicken- 4 servings
3/4 c. water
1/3 c. olive or vegetable oil
Grated fresh peel from 1 lemon (2 Tbs.)
1/4 c. fresh lemon juice
1 Tbs. garlic-pepper blend
1 tsp. salt
4 cloves garlic, finely chopped
1 cut-up whole chicken (3 to 3 1/2 lbs.) I used all chicken thighs.
In a large Ziplock bag, combine all ingredients except chicken. Add chicken, seal and turn to coat. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally, to marinate. Remove chicken and discard marinade. Bake on foil-covered baking sheet at 350 for one hour, turning halfway through cooking time. (After I turned it, I sprinkled on a bit more Garlic-Pepper. Looks great!)

Photo Tutorial!

Marinade ingredients:I used this Garlic-Pepper Blend. Loved it.
Stewing in it's own acidy, Froot Loopy juices:Marinated chicken before baking. I start with the skin side down so that when I turn in halfway through it will look pretty when it's done. That's how I roll!I got so busy taking pictures of the chicken that I burned the garlic bread. Holy moley.

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