Jesse Bluma at Pointe Viven. All rights reserved.
My friend, Carol, graciously gave me a bag of lemons from her tree. Lemon seems to be the flavor of the month. These fit into my plan for a chicken dish, some cookies, and are a good idea for Christmas presents. I stored the left over lemons in a glass container in my kitchen.
Lemon Chicken Recipe
Organic whole chicken (Buying whole and cutting it yourself is a good money saver.)
4 organic lemons, cut into wedges
1 red pepper, washed, diced, deseeded
2 organic Roman tomatoes, washed, diced
*Wash and dry your hands, utensils, cutting board, and other surfaces before and after preparing the chicken recipe.
If using a whole chicken, neatly and carefully butcher the parts.
Wash and cut the lemons into wedges.
Wash, dice, and deseed the red pepper.
Wash and dice the tomatoes.
Place chicken, lemons, pepper, and tomatoes into a large glass bowl.
Lightly drizzle the ingredients in the bowl with olive oil.
Salt and pepper to taste.
Fill the bowl almost to the top with chicken or vegetable broth or stock.
Cover the bowl with plastic wrap.
Place a large plate or tray in the refrigerator.
Place the bowl on the plate or tray in the refrigerator.
Leave in the refrigerator for one hour.
Pre-heat oven to 425 °Fahrenheit (218.3 °Celsius).
Line a large baking sheet with parchment paper.
Remove the bowl from the refrigerator.
Place the chicken pieces on the parchment lined baking sheet.
Place the baking sheet in the oven.
Bake for approximately 45 minutes for the white meat and 47 minutes for the dark meat (165 °Fahrenheit or 73.9 °Celsius internal temperature).
Use oven mitts to remove the baking sheet from the oven.
Allow the chicken to cool for five minutes before eating.
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Image courtesy of [Serge Bertasius Photography] at FreeDigitalPhotos.net