Lemon Chicken

lemon chix

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

weedsI thought this year I would embrace and celebrate my weeds in the yard


2 thoughts on “Lemon Chicken”

    1. 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.

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