Lemon Chicken


  • 2 2 1/2 lb chickens, quartered
  • 2 tbsp grated lemon peel
  • 1/2 cup Lemon juice
  • 2 cloves garlic, crushed
  • 2 tsp dried thyme leaves
  • 1 1/2 tsp Salt
  • 1 tsp black pepper
  • 1/4 cup butter, melted
  • 3 lemons, thinly sliced
  • 1/2 cup chopped parsley


  1. Wash chicken under water. Dry well with paper towels. Arrange chicken in single layer in shallow baking dish.
  2. Combine lemon peel and juice, garlic, thmye, salt, and pepper; mix well. Spoon over chicken, turning chicken to coat well. Refrigerate in marinade 3 to 4 hours, turning chicken several times.
  3. Preheat oven to 425°F. Remove chicken and drain well on paper towels, reserving marinade. Arrange chicken pieces in single layer in 2-quart, shallow baking dish. Brush with melted butter.
  4. Bake, uncovered, 25 minutes. Brush with reserved marinade. Bake, brushing occasionally with marinade, for an additional 25 to 35 minutes, or until chicken is browned and cooked through.
  5. Garnish with lemon slices and sprinkle with chopped parsley. Heat remaining marinade to serve as sauce. Makes 8 servings.
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