 |
|
Lemon Chicken with Rosemary
12 chicken thighs skinned or 2 pounds chicken breasts, deboned and skinned)
1 cup lemon juice
2 tsp paprika
1/2 tsp salt, optional
pepper
3 tbsp (approx) olive oil
1/2 cup chicken stock
2 tsp liquid honey
2 tbsp fresh rosemary leaves (or 1 tbsp dried)
2 thinly sliced lemons
In a non-metallic dish large enough to hold chicken in single layer,
combine lemon juice, paprika, salt and pepper. Add chicken, turning
to coat in marinade. Refrigerate, covered, at least 8 hours or
overnight, turning chicken occasionally. Remove chicken from
marinade, pat dry on paper towels. Reserve 1/2 cup of marinade. In
large, heavy skillet, heat 2 tbsp of the oil over medium heat. Fry
chicken unitl golden on all sides, about 7 minutes, add ing more
oil as necessary. In 13 by 9 inch baking dish, arrange chicken in
one layer. In a small bowl,, combine reserved marinade, chicken
stock and honey, and pour evenly over chicken. Scatter rosemary
evenly over chicken and arrange lemon slices over chicken. Bake
in 350f oven for about 40 minutes (if using breasts, it might be
slightly less time, so check). Garnish with watercress.
|
|
Lemon Rosemary