Post by Kathy on Jan 24, 2006 18:17:11 GMT -5
Lemon Chicken with Sage
Ingredients:
Chicken breasts, legs, or thighs, skin on
3 sage leaves per piece of chicken
4 large garlic cloves per pound of chicken, slivered
Coarse salt
Black pepper, preferably freshly ground
1 whole lemon per pound of chicken, quartered
Directions:
Wash and pat dry chicken parts.
Rub outside of each piece with sage, then tuck the leaves under the skin.
Layer in large dish chicken parts, garlic, a generous sprinkling of salt, pepper, and lemon quarters, squeezing juice out first over the layer.
Cover and marinate in the refrigerator for 12-24 hours in a non reactive dish or ziploc bag, turning occasionally.
When ready to cook, allow to come to room temperature.
Bake, grill, or saute chicken and lemon quarters.
Serve hot or at room temperature.
Ingredients:
Chicken breasts, legs, or thighs, skin on
3 sage leaves per piece of chicken
4 large garlic cloves per pound of chicken, slivered
Coarse salt
Black pepper, preferably freshly ground
1 whole lemon per pound of chicken, quartered
Directions:
Wash and pat dry chicken parts.
Rub outside of each piece with sage, then tuck the leaves under the skin.
Layer in large dish chicken parts, garlic, a generous sprinkling of salt, pepper, and lemon quarters, squeezing juice out first over the layer.
Cover and marinate in the refrigerator for 12-24 hours in a non reactive dish or ziploc bag, turning occasionally.
When ready to cook, allow to come to room temperature.
Bake, grill, or saute chicken and lemon quarters.
Serve hot or at room temperature.
