This recipe requires advance planning, as the chicken needs to marinate for 2 days before it can be cooked. Place a 4 lb chicken (cut into 10 pieces) in a large bowl containing 6 cups water and 2 Tbsp apple cider vinegar. Drain and set aside. Then place the chicken pieces into the following marinade: one head garlic (peeled, with five cloves left whole and the remaining cloves cut into half lengthwise), the zest of one lemon, 2 lemons (cut into 6 wedges each – this can include the zested lemon), and ½ cup freshly squeezed lemon juice (about 3 large lemons), ½ cup grated onion (this would be one medium onion, but I used 4-5 shallots), ¼ tsp black pepper, and 1 ½ tsp salt. Let marinate for 2 days, turning over to make sure that the all pieces are marinated. On cooking day, preheat oven to 450. Place the chicken pieces in an ovenproof baking dish (I use a 9×13 pan), with the chicken breasts and wings in the center and the drums/thighs around the perimeter. Pour remaining marinade overtop, placing the lemon wedges and garlic b/w the chicken pieces. Bake for 40-45 minutes. If desired, at the end of cooking time, turn on the broiler for a few minutes so that the chicken pieces can brown. Recipe from Classic Lebanese Cuisine by Chef Kamal Al-Fariq. (Oct. 2014)
Cooking Adventures 