A twist on a summer favorite–use lemonade ingredients to marinade
this baked chicken for a fresh family treat.
4 chicken quarters
1/3 cup lemon juice
1 tbsp grated lemon zest
¼ cup minced onions
¼ cup olive oil
1 tbsp brown sugar
1 tbsp cracked black pepper
3 cloves garlic, minced
1 tsp salt
Combine all ingredients except chicken in a small mixing bowl. Reserve
2 tablespoons of mixture for later use. In a gallon-sized plastic
zipper bag, combine remaining marinade and chicken. Seal bag and
knead to coat chicken well. Refrigerate at least 4 hours, preferably
overnight. Preheat oven to 375°F. Remove chicken from marinade.
Discard marinade. Arrange chicken on a microwave-safe plate and
cover with waxed paper. Microwave on high 5 minutes. Turn chicken,
cover and microwave an additional 5 minutes. Transfer chicken and
reserved marinade to baking pan. Cover with foil and bake 45 minutes.
Uncover and bake 10–15 minutes or until browned.