Tuesday, March 10, 2009

Lemon Chicken

When I walk into our garden, I immediately smell sweet lemon flowers. Lemon flowers in March? This is unbelievable for me, a person who has lived in NYC for 12 years and just moved in this semi-tropical state, Louisiana! There is an 8-feet lemon tree in our garden. A few years ago only one small lemon grew. My husband almost forgot it was a lemon tree. This year we have tons of fruits that we are unable to pick to use. Some of them already went bad and miserably felt on the ground. If we do not pick within a few weeks, they would be absolutely gone! So I decided to cook Lemon Chicken, which requires a lot of lemon. This recipe comes from my husband’s hometown, Greece. It is extremely easy and delicious. Ingredients (for 4 servings):
5-6 potatoes (I use big Yukon potatoes)
4 legs of chicken
Salt and pepper (or Cajun seasoning, which contains salt, pepper, red pepper, paprika, chill pepper, garlic and so on.)
1/2 cup of lemon juice
Olive oil
*Optional: Some herbs such as theme or oregano

Preheat the oven to F degrees.
Cut potatoes 1/4-inch wide wedges and season with salt and pepper (or Cajun seasoning). Put them on a baking pan and sprinkle lemon juice olive oil.
Season the chicken legs with salt and pepper (or Cajun seasoning). Set them on the baking pan and sprinkle olive oil, ¼ cup of the lemon juice and herbs.
Cook in the preheat oven for about 30 minutes. Sprinkle the rest of the lemon juice. Cook, again, for about 20-30 minutes until chicken legs are well done and potatoes are soft.

My husband adds a lot of olive oil when he serves.

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