I have made lemon chicken with fresh garlic (chopped,
pressed, whole) and fresh lemon juice, but the ingredients in this version, to
me, work better. To make sure, I cooked it for dinner last night. The chicken needs to be marinated overnight or at least for 12 hours, before
baking.
Best utensil: 8X8 baking pan
4-6 chicken thighs
Thighs stay moist
and don’t need turning
½ cup bottled pure lemon juice
Santa
Cruz organic. If you can’t find it, vitacost.com ships. At Amazon,
you must order a case. Lemonade for 50,
anyone?
1 tablespoon garlic powder
kosher salt
low-sodium soy sauce
I’m a fan of San-J organic tamari sauce
1.
Rinse the chicken in cool, running
water, pat dry.
2.
Mix together the lemon juice and
the garlic powder.
3.
Arrange the chicken in the dish,
and pour over the marinade, coating the chicken well. Cover with foil. Refrigerate.
If you remember, turn the chicken over once or twice as it marinates.
4.
Bring the chicken to room
temperature before baking, about 30 minutes.
5.
Lightly salt both sides of the
chicken, then, put it back in the marinade, skin side up. With a basting brush, paint on just a little
soy to aid in browning.
6.
Bake in a preheated 350 degree
Cg note: A medium-sized baking potato (russet, by name) should
cook in an hour in the 350 ̊ oven. For
new cooks, here is a short version of how to bake potatoes, from The New
Cook’s Cookbook.
Scrub potatoes with a vegetable brush. Dry. Prick potatoes with the tines of a fork.
(One or two stabs will do, allowing the steam to escape.) Put a piece of foil under the potatoes, or just put
them on the rack. When done, a fork will easily pierce them. Slit open, lengthwise
from one end of the potato to the other. Press the sides with the fingers (you
may need potholders) to fluff up the flesh.
Add butter or crème fraiche. Have salt and pepper available at the
table.
