Herbs
Clare Sprawson
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La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Lemon and Herb Marinated Chicken

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Lemons
Fabienne Arietti
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Lemon and Herb Marinated Chicken
Gourmet Archives

2 tablespoons fresh oregano or 2 teaspoons dried
2 tablespoons fresh thyme or 2 teaspoons dried
2 tablespoons fresh rosemary or 2 teaspoons dried
4 garlic cloves
1 teaspoon salt
3 to 4 pounds chicken pieces, rinsed and patted dry
1/2 cup fresh lemon juice
1/4 cup olive oil
Freshly ground black pepper to taste

Mince together oregano, thyme, rosemary, garlic and salt and pepper and in a shallow baking dish large enough to hold chicken in 1 layer. Whisk together herb mixture, lemon juice, and oil. Add chicken pieces, turning them to coat them with marinade and let them marinate covered and chilled, overnight.
Drain chicken, reserving the marinade and grill on a rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them, until juices run clear. Discard any remaining marinade.
Or, broil on lightly oiled rack under preheated broiler about 4 inches from heat, skin sides down, turning once, 20 to 25 minutes. Serves 4.
 

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