Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
3 large lemons
1 tablespoon dried oregano
1/4 cup fresh minced flat leaf parsley
1 tablespoon extra-virgin olive oil
One cut up 3 1/2 pound chicken (preferably organic)
Salt and pepper to taste
Preheat the oven to 350°F.
Combine the zest and juice of two lemons in a large shallow glass pan. Stir in the oregano, parsley, olive oil, salt and pepper. Set aside.
Toss the chicken in the marinade. Cover and refrigerate for at least 1 hour or overnight.
Transfer the pieces to a lightly oiled baking pan. Roast until an instant read meat thermometer inserted into the thickest part of the chicken registers 165°F. This could range anywhere from 35 to 45 minutes depending on your oven. Transfer the chicken to a serving dish. Cut the remaining lemon into wedges and arrange around the chicken.
Cook’s Secret: Room temperature citrus such as lemons will yield more juice if rolled under your hands on a counter top first before cutting.
This recipe is featured on show 2117 – Five ingredient Favorites.