Anna Sultana’s Lemon Chicken, Maltese Style

There’s something about April that makes me crave lemons.

Especially when we’re having a cloudy April.

Maybe because it’s colour reminds me of the sun.

Maybe because it’s tart flavour makes me feel more energetic.

I don’t know why, I just need lemon.  NOW.

Ma had a few chicken recipes that called for lemon.

This is a nice simple recipe, perfect for when you’re busy doing Spring cleaning.

Hints:

You can use either an assortment of chicken pieces or, if there was a sale, use all breasts, drumsticks or thighs.  Wings don’t need to cook as long as the other pieces.

Skinless chicken pieces are less flavourful than pieces with skin in this dish.

You may want to up the spices.

Also, if using skinless chicken, place a lid on the pan for the cooking at 325ºF period to help retain the meat’s moisture.

While the chicken is in the oven, why not bake some potatoes, yams or a squash?

You can also bake rice.

If you have favourite roasted vegetables, that’s fine, too.  

Just cook them in a separate pan. 

The garlic can be served as a garnish on the chicken or spread over a slice of crusty bread and served as a side dish.

Refrigerate leftover garlic in a jar with a tight lid.

The cooked lemon is quite tart, just so you know.

It’s my favourite part of the recipe.

                        Lemon Chicken

Serves 6 generously

Place in a large roasting pan

3 1/2 pounds bone-in chicken pieces with skin

20 cloves garlic, unpeeled

2 lemons, each cut into 8 wedges

Heat oven to 400ºF.

Whisk together

1/4 Cup lemon juice

1/4 Cup olive oil

1/2 Cup dry white wine (optional) 

1 teaspoon salt

Pour over chicken.

Bake 1/2 hour.  

Lower oven temperature to 325ºF. 

Bake 1 hour or until chicken is done (170ºF). 

Serve with a green salad.

Wine is nice, too.

Ma's Broiled Chicken Oregano, Maltese Style also has lemon in it.

As does her Tuscan Sun chicken recipe.

Enjoy!!