From the recipe archive. Because I have a craving for chicken, while the rest of the gang is making Swiss steak. ~Elise
Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.” Had to laugh, I’m so so so much a thigh girl myself. Here is the secret to fabulous lemon chicken – use bone-in, skin-on chicken thighs (or legs, but thighs are easier to eat). Lemon is acidic and greatly benefits from the balance of the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. You don’t have to eat the skin (my father doesn’t, he gives them to me, score!), but cook with them on for the flavor.
What we most love about this recipe is that it is a classic American lemon chicken recipe without being too lemony. In other words, it doesn’t make your lips pucker, it has just the right amount of lemon flavor to it.
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