Lemon Chicken
2 tbsp extra virgin olive oil
Marinade:
2 tsp dried oregano leaves
1/2 tsp celery salt
1 tsp black pepper
1/2 tsp salt
1/2 tsp paprika
3 cloves garlic, minced
1 tsp dried thyme leaves
1/2 tsp dried chili flakes
1/2 cup extra virgin olive oil
1 lemon, zested, juiced and then sliced
Whisk all the marinade ingredients in a bowl and pour three-quarters of it into a large Ziploc bag. Add chicken to the bag, squeeze out the air and seal. Reserve the remaining quarter of marinade. Allow chicken to marinate in the fridge for 1 1/2 hours.
Heat the oil in a large, oven-safe frying pan (cast iron works well) and remove the chicken from the bag. Discard the used marinade. Once the pan is hot, sear the chicken on both sides, pour the reserved marinade over the top and place in the oven until the chicken reaches an internal temperature of 165F. This will take about 15-20 minutes. Serve immediately with your favourite starch and vegetables.
Yield: 4 servings
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