Chicken Lemone has always been a favorite with my family. I get phone calls in the middle of the night asking when I'm going to make it again. It's that good.
The char broiled lemony flavor of this dish served with roasted lemon and herb potatoes will be a hit for any occasion.
Though my Chicken Lemone recipe is excellent for making at home. I highly recommend Tufano's Vernon Park Tap, right off of Taylor St. for some of the best lemon chicken you'll ever have. I've been going there for years. Something about those restaurant ovens and old recipes that you sometimes just can't duplicate at home.
When I make this for friends the first thing they say is it's delicious, but not like Tufano's. But they still eat it all up.
If your not planning a night out then make it at home I'm sure you'll enjoy this chicken lemone recipe just the same.
4 chicken breasts on the bone
1/2 cup of chopped parsley
2 Tbls dried oregano
1/2 cup of lemon juice
1/2 cup of vegetable oil
1 tsp salt
freshly ground black pepper
Thoroughly wash and dry all chicken pieces.
Cut 2 lemons into round slices
Salt and pepper chicken on both sides
Place chicken meat side up in a nice glass casserole dish.
Mix oil, lemon juice, parsley.
Pour over chicken.
Sprinkle some oregano all over chicken and refrigerate for about an hour.
Turn the chicken over and sprinkle more oregano on top then refrigerate for about another hour.
After the chicken marinates for a while place under the broiler for about 20 minutes.
Turn chicken around and broil for about another 20 minutes while basting with the oil and juice mixture. Top with lemon slices.
Towards the end watch carefully and try and get the skin of the chicken a nice crisp blackened look to it.
Not burned but just enough to give it a great flavor.
Don't forget to click on the logo below and subscribe to my NEW NEWSLETTER
That's a discovery! That's Italian! That's Great Chicago Italian Recipes.com