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Pollo al Limone
(Lemon Chicken)
December 6th 2016 by Sugar Love Spices for the Italian Centre Shop Typical of the Christmas season in Rome, a recipe perfected over generations. Zesty lemon scents, tasty herbs and spices with added zip from olives and peppers, this recipe is a festive family dinner, that can, of course, be made any time of year, for any celebration. Make the most of our hormone & antibiotic-free, humanely raised Hutterite hens, with this succulent & simple method. |
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1/2 chicken (about 1/2 kg, 1 Lb), cut in pieces |
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2 lemons, juiced |
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1 Tbsp oregano |
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1 large garlic clove, cut into 3 slices |
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3 small bay leaves |
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salt and pepper |
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2 small red peppers, slivered |
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25 (2 Tbsp) black olives |
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2 Tbsp olive oil |
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1 lemon, sliced |
Tip: 1) You can use
your favourite chicken
pieces, but cutting a
whole bird is ususuallybetter value.
2) Marinate in the morning, cook at night.
Method
SERVINGS: 4. COOKING TIME: 1 Hour.
- Cut the chicken into pieces and wash. Add to a big bowl and sprinkle lemon juice on top. Dust with oregano, salt, and pepper, add garlic and bay leaves, and toss well. Cover and marinate for 12 hours.
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When it's time to cook, preheat oven to 375° F (190° C)
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Remove bay leaves, place the chicken in a rectangular oven safe dish (we used a 9-inch by 14-inch), with the slivered peppers and olives.
- Add a few tablespoons of the marinade liquid (discard the rest) and 2 Tbsp olive oil to the pan. Place the lemon slices on top and bake in the preheated oven for about 1 hour, flipping chicken over at about halfway through the cooking time,
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The last 3-4 minutes, turn chicken over again (skin side up) and broil on low until nice and golden.
- To serve, place chicken on a pretty serving platter, pour juices from the pan on top and evenly distribute the red peppers, olives, and lemon slices.
Recipe created for the Italian Centre Shop by 