Difference between revisions of "Baked Lemon Chickens"
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* ¼ cup [[lemon juice]] | * ¼ cup [[lemon juice]] | ||
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# Cut and half the spring chicken along the backbone. | # Cut and half the spring chicken along the backbone. | ||
# Flatten each half slightly by pressing them down. | # Flatten each half slightly by pressing them down. | ||
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[[Category:Indonesian cuisine]] | [[Category:Indonesian cuisine]] | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 07:04, 14 July 2012
Ingredients
- 4 spring chicken
- 2 medium onions, chopped
- 1 scallion, chopped
- 2 red chilies, chopped
- 2 cloves garlic, crushed
- ¼ cup peanut oil
- ¼ cup lemon juice
Procedures
- Cut and half the spring chicken along the backbone.
- Flatten each half slightly by pressing them down.
- Use a food processor to process the onion, scallions, chili, garlic, oil and lemon juice until smooth.
- Pour the mixture over the chickens to marinade for at least 1 hour or overnight in the refrigerator.
- Preheat the oven to a moderate 180°C.
- Remove the chickens from the marinade, setting aside the marinade for later use.
- Place the chicken in a baking dish in a single layer.
- Bake for about 40 minutes, or until cooked and browned.
- Occasionally brush the chicken with the marinade.
- Serve with rice and vegetable dishes.
