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Wash the chicken pieces and pat them dry. Arrange them in a single layer in a large, shallow dish. Whisk the lemon peel, lemon juice, thyme, salt, pepper, and garlic in a bowl and pour this mixture over the chicken. Refrigerate for 3 or 4 hours, turning a few times to coat the chicken well.
Preheat the oven to 425 degrees F.
Remove the chicken from the lemon marinade and drain it well. Keep the marinade. Arrange the chicken pieces in a 2-quart baking dish and brush with the butter. Bake for 25 minutes. Brush half of the reserved marinade over the chicken and bake for another 30 minutes. Baste it several times. The chicken is ready when it is cooked through and browned.
Serve on a bed of wild long grain rice or brown rice. Garnish the chicken with the lemon slices and sprinkle over the chopped parsley. Boil the rest of the lemon marinade for a minute and spoon it over the chicken. Alternatively, serve the marinade separately.
Serves 8
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