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Lemon Chicken
Category: Main Course, Chicken
Serves: 6-8
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Ingredients:
2 whole chickens (2-1/2 - 3 lbs.) quartered 2-1/2 c. lemon juice (about 10 lemons) 1 c. unbleached flour 1 T. sweet paprika Salt and freshly ground pepper to taste 1 c. chicken broth 2-1/2 T. brown sugar 1 lemon, thinly sliced 1 T. herbes de Provence
Directions:
One day before serving, place the chicken pieces in a plastic bag, pour in the lemon juice, and marinate in the refrigerator, overnight. Preheat oven 375°F. Remove chicken from them lemon juice and reserve the juice. Combine the flour, paprika and salt and pepper. Dredge the chicken in the flour and place skin-side up in a shallow pan. Bake 40 minutes. Whisk the reserved juice, the broth, brown sugar, and lemon slices together. Pour the mixture over the chicken and sprinkle with herbes de Provence. Bake 20-25 minutes more. basting with the pan juices occasionally. Serve hot, cold or room temperature.