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1 tbsp grated lemon peel
1/2 cup water
1/4 cup lemon juice or calamansi juice
1 tsp thyme
1 tsp garlic salt
1/2 tsp black pepper
2 lb chicken, quartered
1 lemon, sliced
1/4 cup chopped parsley
- Combine the grated lemon peel, water, lemon juice, thyme, garlic salt and pepper. Spoon this mixture over the chicken, coating it well.
- Refrigerated 4 to 4 hours, turning chicken in the marinade several times.
- Arrange the chicken in a single layer in a shallow baking dish. Save the marinade. Bake the chicken, uncovered, in a preheated 425 degree F oven for 25 minutes.
- Pour off the fat that accumulates in the pan. Lower the heat to 350 degree F.
- Brush the chicken with the reserved marinade and bake for an additional 25 to 35 minutes until tender and brown.
- Garnish with lemon slices and parsley.
Calories per serving: 221.7
Total Carbohydrate: 5.8 (gm)
Total Protein: 130.7 (gm)
Total Fat: 34.3 (gm)
Saturated Fat: 13.7 (gm)