Wow; sticker shock. I can remember when I could buy chicken leg quarters for 30 cents a pound-Look at it now! I’m glad this recipe post is not about prices.
This Lemon Pepper Chicken Recipe is a very simple recipe but you do have to allow enough time for the chicken to marinate; which should be 4 hours or longer. I started this recipe in the morning and allowed it to marinate till about supper time and it worked out very well. You could really go in a couple of different directions with the chicken after the marinate is complete-you can put them in the oven at 350F, or transfer them right to the grill. I had a lot going on and didn’t really have time to fire up and tend to the grill, so I chose the oven. You can also use any combination of chicken you would like. The original recipe called for chicken quarters; but I like dark meat, and decided to use leg quarters. This Lemon Pepper Chicken Recipe has an excellent combination of flavors and is very good-give it a try and enjoy.
1/2 cup lemon juice
1/4 cup onion (finely chopped)
1/4 cup olive oil
1 tablespoon brown sugar
1 tablespoon cracked black pepper
3 cloves of garlic (minced)
2 teaspoons lemon zest
3/4 teaspoon salt
4 chicken leg quarts (about 3 pounds)
1. In a medium bowl combine lemon juice, onion, olive oil, brown sugar, pepper, garlic, salt and lemon zest. Reserve 2 tablespoons of the marinade.
2. Place marinate and chicken in a one gallon plastic bag; seal the bag and rotate the chicken to coat. Marinate for at least 4 hours, rotating the bag occasionally to coat the chicken.
3. Remove the chicken from the bag and bake in a 9 x 13 roasting pan at 350F.(discard the marinate) for 50 minutes to one hour. Half way through the cooking cycle brush on the reserved marinade.
4. Bake until juices run clear and internal temperature reaches 165 too 170F.
Serve hot-Serves 4