top of page

Angie's Lemon Chicken

(by Jo Gonsalves)

1⁄4 c. olive oil

splash of white wine

juice of 1 lemon

1 lb. chicken thighs, bone in, skin on

sea salt, to taste

lemon pepper, to taste

1 T. chopped Italian parsley

Preheat oven to 350 F.

Combine olive oil, white wine, and lemon juice in a bowl.

Place chicken in the mixture, making sure it is well saturated.

Place chicken pieces in a baking pan, skin side down, and sprinkle liberally on all sides with sea salt, lemon pepper, and parsley.

Bake uncovered for 50 minutes.

Turn chicken skin side up and set oven to broil

Broil on high to crisp skin for approximately 5 minutes.

Keep an eye on it at this stage, as you want to crisp the skin, not burn it.

Serve over cooked rice, couscous, or quinoa, and spoon the pan juices over it.

(Read Mama's Not-So-Little Secret, the story that accompanies this recipe.)

Recent Posts

See All

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page