Lemon-Lime Chicken
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2 broiling chickens, quartered,
rinsed and patted dry
1/2 c. EACH: fresh lemon juice, fresh lime juice
2 tsp. EACH: finely chopped ginger root, chopped garlic
1/2 tsp. salt OR to taste
1 1/4 tsp. freshly ground black pepper
6 tbs. unsalted butter, melted
3 tbs. finely chopped parsley, divided
3 tbs. snipped fresh dill OR 1 tbs. dried dill, divided
2 tsp. chopped tarragon OR 1 tbs. dried tarragon, divided
In a large rectangular stainless steel or glass container,
arrange chicken pieces. In a bowl, combine lemon and lime pieces,
ginger root, garlic, salt and pepper. Pour over chicken and marinate,
covered, 4 hours in refrigerator.
Line a baking pan with parchment paper. Remove chicken from marinade,
and arrange in 1 layer, skin-side up. Brush with melted butter and
sprinkle with half the parsley, dill and tarragon. Turn skin-side down.
Brush with melted butter and sprinkle with remaining parsley,
dill and tarragon.
Bake chicken at 450F, 20 min., turning once. Reduce heat to 350F
and cook until juices run clean when thigh is pierced with a fork,
about 30-35 min. longer. If skin is not crisp, place chicken under broiler
until browned, about 8 min. Transfer chicken to platter and serve,
or cool and serve chilled. (Chicken also can be frozen and served later).
Makes 6-8 servings.
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