Lemony Chicken

Recipe Ingredients

12		Chicken thighs - skin, up to 16
1 cup	237ml	Lemon juice
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Salt
		Pepper to taste
1/4 teaspoon	1.3ml	Dried thyme
2 tablespoons	30ml	Corn oil
2 tablespoons	30ml	Butter
1/2 cup	118ml	Chicken stock
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Grated lemon zest
1/4 teaspoon	1.3ml	Dried thyme

Recipe Instructions

Marinated chicken in 1 C. lemon juice in the refrigerator for about 12 hours, turning several times. Remove from fridge about 30 minutes before preparing.

Coat the chicken in a mixture of the flour, salt, pepper, and thyme. In a large skillet, heat the oil and butter over medium heat until hot, but not smoking. Saute chicken 5-10 minutes per side, until golden brown. Place chicken in a low-sided baking dish. Heat oven to 350 degrees.

Mix the stock with 2 Tbl lemon juice and pour around chicken in dish. Sprinkle the chicken with lemon zest and thyme. Bake for 35-40 minutes. Refrigerate until cold.

Source:
"Picnic! Recipes and Menus for Outdoor Enjoyment" by Edith Stovel.

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