This is one of my favorite dishes to make when I do not have alot of time on my hands and speed is of the essence. This quintessential Italian dish offers up the very best from the tuscan kitchen. Baked chicken, fresh olive oil, tree-ripened lemons and fresh herbs make this one tasty way to cook chicken.

Either baked, cooked on the stove-top or covered on a grill this is one of the best ways to cook chicken, IMHO. Try pairing this with the rosemary canelli (white) bean salad or panzanella along with a chilled pinot grigio or savingnon blanc and your friends will keep coming back for more (well at least they will try to)!

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Lemon chicken (pollo di limone)

Printable version of this Lemon chicken recipe (word doc)

Yield - 4 servings

1 whole chicken, fricassee
1 teaspoon salt
½ onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 garlic clove, chopped
2 teaspoons paprika
½ teaspoon oregano (or 6 sprigs fresh)
pinch dried thyme (or 4 sprigs fresh)
1 lemon, sliced
1/3 cup lemon juice
½  cup chicken stock
1/4 cup olive oil

Instructions:

1. Preheat oven to 400 degrees F.
2. Rub salt into chicken. Sprinkle with oregano and paprika. Place the onions, carrots and celery into the pan and put the chicken on top, skin side down.
3. Top with the lemon slices and pour lemon juice, olive oil and chicken stock into pan.
4. Bake uncovered for 40 minutes. Turn skin side up and bake another 20 minutes, basting twice if possible until skin has browned a bit.
5. Strain and reserve the basting liquid for use as a light dipping sauce or thicken a bit for a lemony gravy when the weather turns cool.
6. Serve with rosemary white beans or panzenella and a crisp pinot grigio.

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