This chicken is bursting with lemon flavor both from the marinade and the lemon slice roasted on top which turns into almost a marmalade with the aid of the brown sugar.
10 chicken thighs (about 5 pounds)
5 large lemons, juiced (about 1 ¼ cups), 1 lemon for slicing
3 tablespoons fresh rosemary, minced
1 tablespoon smoked Spanish paprika
4 tablespoons brown sugar
Salt and pepper to taste
Flour for dredging the chicken
- Juice the five lemons and pour into a 9X13 glass baking dish
- Place the chicken in the baking dish and turn to coat
- Refrigerate overnight covered in plastic wrap
- In a shallow dish add about ½ cup of flour
- Take the chicken out of the lemon juice and season with salt and pepper
- Dredge the chicken in the flour, dusting only the skin side (otherwise you will get too much flour)
- Place the chicken on a rimmed baking sheet skin side up
- Sprinkle with the minced rosemary
- Slice the remaining lemon paper thin and put one slice per piece of chicken
- Dust the chicken with the smoked paprika
- Sprinkle the lemon slices with the brown sugar
- Bake at 375 degrees for about an hour or until the skin is golden brown and the juices run clear
- Baste the chicken with the juices
- Serve the chicken, hot, cold or room temperature
I thought this year I would embrace and celebrate my weeds in the yard
Yum again! …and easily adjustable for gluten-free peops!
yes – I have been using corn flour lately – much finer than cornmeal with a nice mild flavor and gives a nice crust. I love to experiment with all the alternative flours available today.