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CHICKEN - Portuguese Lemon Chicken
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Source:
| Portuguese Lemon Chicken From Northwest Magazine March 12, 1989 | |
| 1large 4 pound | chicken, quartered |
| 1/4 teaspoon | salt |
| Freshly ground black pepper | |
| 1/2 cup | extra virgin olive oil |
| 1/2 cup | freshly squeezed lemon juice |
| 1/2 small | onion, finely chopped |
| 1 teaspoon | dried tarragon |
| 1 tablespoon | finely chopped fresh tarragon, alternative |
Rub the chicken quarters with the salt and a generous amount of black pepper. Set aside.
In a large mixing bowl, whisk together the olive oil, lemon juice, chopped onion and Tarragon until well blended. Add the chicken quarters to the marinade, using your hands to ensure that all parts of the chicken are coated with the marinade. Let the chicken marinate at room temperature for at least two hours; if longer, place in the refrigerator.
To Cook:
Place the chicken quarters on a broiler pan and place the chicken so that it is about 6 inches from the broiler element. Broil the chicken for 10 minutes skin side up, brushing it at least once with the remaining marinade. Then turn the chicken and lower the broiler pan so that the chicken is about 12 inches from the broiler element. Continue broiling for an additional 10 minutes, brushing it with any remaining marinade. Serve immediately, with noodles or rice pilaf.
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