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Delicately flavored with lemon and a whisper of garlic, this chicken is bound to become a family favorite.
My mother got the original recipe from a long out-of-print Myra Waldo cookbook. The original recipe didn’t contain the garlic nor the optional rosemary. Those are my additions to this, but believe me, this chicken is delicious without them!
You have to make sure your chicken parts are on the smallish side since this is a relatively quick cooking dish.
This wasn’t a problem in my youth since you NEVER heard of salmonella back then and by and large, pre-cut chicken wasn’t available. And if they were, they were far more expensive than the whole bird. The reverse is true nowadays though.
It’s pretty easy to cut up a small broiler/fryer chicken, and if they are on sale, I will still buy them and cut them up myself. There’s something so nostalgic about it 🙂
If it’s impossible to get smaller parts or you just don’t want to cut a bird up yourself, then what I’d suggest is baking the chicken for about 35 minutes to insure that it is cooked and finishing it off under the broiler to crisp the skin.
- 1 (about 3 lbs) frying chicken, cut up*
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 2 crushed garlic cloves -OR- 1 tsp garlic powder
- 1/2 tsp crushed rosemary (optional)
*Or equivalent amount of pre-cut chicken parts, but make sure they are on the small side.
Mix marinade ingredients in a small bowl.
Cut 2 or 3 1/8-inch deep diagonal slits on the skin side of the chicken–this will allow the marinade to infuse.
Place chicken in a zipper storage/freezer bag. Pour marinade over chicken. Seal bag and marinate for at least 1 hour but not more than 4 hours.
Preheat broiler on low setting (rack will be in upper postion) -OR- if your broiler has no hi/low setting, place rack about 4-inches below the heat source.
Remove chicken from marinade; discard marinade.
Place chicken, skin side down, on a broiler pan or use a rack placed in a baking sheet.
Broil chicken for 20 minutes; turn and broil for an additional 15-20 minutes, or until done (juices will run clear)
Chicken may also be prepared on an outside BBQ. Same directions apply.
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