LEMON AND GINGER CHICKEN
Serving: 4-6 persons
Prep Time: 15-20 minutes
Baking Time: 30-40 minutes
12 chicken quarters
For the Marinade:
3/4 cup of freshly made lemon juice
1 1/2 tbsp of finely minced fresh ginger
1 tbsp of fresh parsley, finely chopped
1/4 cup of olive oil
1 tsp of granulated garlic
1/2 tsp of Bell’s Seasoning (you can also use rubbed sage in place of it)
1/3 tsp of red pepper flakes
1 tsp of salt
1 tsp of black pepper
1/2 tsp of paprika
A few slices of lemon
A few sprigs of curly parsley
For the marinade:
Take all the ingredients for the marinade and put them in a blender and process till it forms a thick and smooth mixture. Add in a little water if required. Make sure that there are no lumps present. Place in a small bowl for later use.
Preparing the Chicken:
Take the chicken quarters and remove all of the excess skin and fat from them. Wash them thoroughly and pat dry. Place them in a bowl and pour the marinade over each of the chicken quarters to evenly coat them until no marinade remains. Now place the chicken quarters in a large sized plastic bag and put it in a refrigerator to be marinated for three to five hours.
After the stipulated time, when the chicken is ready to be prepared, pre- heat the oven to 375Â°F. Remove the plastic bag from the refrigerator and take the chicken from the marinade and discard any remaining marinade.
Place the chicken quarters in a baking dish and bake them for 30 to 40 minutes or till the chicken quarters have been browned well. Make sure the chicken has been thoroughly baked. Remove the chicken from the oven and place one chicken quarter on individual serving dishes and sprinkle a little of the paprika in the centre of the chicken. Use slices of lemon and sprigs of curly parsley to garnish. Serve hot with red wine.