BAKED LEMON CHICKEN
Baked lemon chicken is a delightful dish that combines the succulence of tender chicken with the zesty brightness of fresh lemons. To prepare this savory masterpiece, start by marinating chicken pieces in a mixture of lemon juice, olive oil, garlic, and herbs.
2 1/2 kilos of whole chicken for baking
1/4 cup lemon juice
2 red onions, thickly sliced
2 teaspoons dried oregano
1 yellow lemon slices
parsley to decorate
margarine for varnishing
Preheat the oven to 200º Celsius.
Rinse the chicken under cold water and pat dry with kitchen paper towels.
On a greased tray, place the chicken breast side up.
Brush the chicken with the margarine and lemon juice.
Sprinkle the chicken inside and out with oregano, salt (generously), and pepper.
Arrange the onion slices around the chicken, and the lemon slices on top of the chicken.
Brush the lemon and onion with olive oil.
Bake the chicken for 1 hour and a quarter. It should be removed until the juices run clear and the chicken’s joints move easily.
Halfway through baking, turn the onions over.
Remove the chicken from the oven and let it rest, covered with aluminum foil, on a cutting tray, for 10 minutes.
Cut the chicken into pieces and serve decorated with chopped parsley and roasted onions.
If you wish, you can prepare a gravy: place the baking tray on the stove (or transfer all the juices and remaining chicken pieces to a frying pan) and add 1-2 tablespoons of flour. Mix quickly with a whisk over medium heat.
After cooking it for 2 minutes, add chicken broth (hot) little by little, about 2 cups. Boil it, deglazing the tray and scraping off anything stuck. Let it reduce over medium heat for about 5 minutes and season with salt and pepper.
It is passed through a Chinese strainer and served with the chicken.