Not long ago we were at a catered lunch and had some baked lemon chicken there that was amazing. The herbs mixed with the little twang of lemon makes this a unique mix of crazy delicious flavors in your mouth. So of course I had to track down the recipe. A friend of a friend led me to Wanda from Frankie V’s, the restaurant on the other side of town that catered the meal. She was sweet enough to let me share her recipe, which I’ve tweaked here and there, as I usually do when I’m in the kitchen. You’re going to love it!
Baked Lemon Chicken
- Chicken pieces
- Juice of 2-3 lemons
- 1 Tablespoon olive oil
- 6-8 slices of fermented, sourdough, or soaked bread.
- 1 teaspoon sea salt
- 1 teaspoon lemon pepper
- 1 teaspoon dried basil (where to buy organic, non-irradiated spices)
- 1 teaspoon dried oregano
Place bone-in chicken pieces in a baggie or bowl with the juice from lemons and 1 Tablespoon olive oil, depending on how many pieces of chicken. Just use enough juice to coat the chicken well, which will depend on how many you’re serving.
Mix the following in your food processor: bread crumbs, sea salt, lemon pepper, basil and oregano. Then toss the chicken pieces, one at a time, into the breadcrumb mixture. Place coated chicken pieces in a buttered baking dish. (Note: Before the baking step, Wanda throws it on the grill just to brown it a little, but I was lazy so I skipped this step and put it right into the oven.) Bake at 375° for 40 minutes.
While this wasn’t as good as Wanda’s, it was still pretty darn tasty, with a nice crispy coating on the outside. Let me know what you think!
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