Recipe: Lemon Chicken
Ingredients:
4 to 5 lbschicken parts
2 tablespoons grated lemon peel
1/2 cup lemon juice
2 cloves garlic, crushed
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup melted butter
2 lemons, thinly sliced
1/2 cup chopped fresh parsley
salt and pepper-to taste
Directions:
Wash chicken parts and pat dry.
Arrange the chicken in single layer in a large shallow dish.
In a small bowl, whisk together lemon peel, garlic, dried thyme, salt and pepper.
Spoon lemon mixture over chicken; refrigerate for 3 to 4 hours, turning several times to coat well.
Remove chicken from marinade and drain well, reserving marinade.
Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter.
Bake at 425 for 25 minutes.
Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times.
Chicken should browned and cooked through.
Garnish chicken with lemon slices and sprinkle with chopped parsley.
Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately.
Recipe: Garlic Potatoes
Ingredients:
2 pounds boiling potatoes- cut 1" pieces
3 tablespoons olive oil
5 to 6 cloves garlic, unpeeled
1 tablespoon lemon juice
1 tablespoon chapped green onions
1 tablespoon chapped fresh parsley
salt and pepper to taste
Directions:
Rinse potatoes under cold water, drain and pat dry.
Heat olive oil in large oil in a large non-stick skillet over medium heat.
Add potatoes (should be single layer)
Cook, turning frequently, for about 10 minutes, or until browned.
Add garlic; cover and reduce heat to low.
Cool, stirring occasionally, for 15 to 20 minutes, or until potatoes are tender.
Remove garlic; peel skins off.
In a small bowl, crush the garlic then add to the potatoes.
Stir in lemon juice.
Add green onion; cook another minute or two, until heated through.
Sprinkle with parsley and season to taste.
The experience:
