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Lemon Chicken

Elizabeth Church
Lucy and Elinor Barker

  • 3 ½ Ib chicken, cut into 10 pieces
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper

  • Flour, for dredging

  • 2 Tbsp olive oil

  • 3 cups thinly sliced onions
  • 1 ½ Tbsp thinly sliced garlic
  • 8 fresh thyme sprigs
  • 1 ½ cups chicken stock
  • 2 lemons

Season chicken with ½ of the salt and pepper 1 ½ hours before serving. Preheat oven to 400°F. Dredge chicken in flour. Heat 1 tablespoon olive oil in a 10 inch skillet and brown chicken pieces on both sides. Transfer chicken to a plate and set aside.

Discard fat from skillet and heat remaining 1 tablespoon olive oil. Add onions and garlic and cook over moderate heat for 25 minutes, stirring occasionally, until very soft and lightly browned. Add thyme, chicken pieces and stock. Cut 1 lemon into 10 slices and place 1 slice on each piece of chicken. Squeeze juice from other lemon and pour over chicken. Bring to a simmer on the stove. Cover and put in oven for 15 minutes. Uncover and bake an additional 35 to 40 minutes, basting every 10 minutes. Let rest for 5 minutes and serve.