Oven Roasted Pickled Lemon Chicken
“Oven Roasted Pickled Lemon Chicken”, bet I made your mouth water. Didn’t I? It is a proven fact that just saying lemon can cause your mouth to water. I bought these pickled lemons on my last trip to Atlanta. I had been wanting to try them for a while. I had seen several Moroccan recipes using the pickled lemons and thought they sounded interesting. The good thing about these pickled lemons is that the flavor is strong, so a little goes a long way. I suggest if you buy some to make this recipe, cut one and try a little piece. You can eat the peel and all. Start out small because they are very salty. I fell in love with them. The lemons can be kept in the refrigerator for about a year even after they are opened. I really don’t think you will be keeping them that long though because they are really tasty. I only have a couple of lemons left in my jar so my sister and I will be making a trip to Atlanta soon. I was surprised that they were so inexpensive. If I remember correctly, they were about two bucks or so. This is one of my favorite new ingredients and I look forward to coming up with new recipes using them. Hope you enjoy the recipe. Afiyet olsun!
- 10-12 Chicken Thighs
- 1½ Teaspoons Salt
- 1½ Teaspoon Aleppo Pepper or Crushed Red Pepper
- 1 Teaspoon Black Pepper
- 1½ Teaspoon Onion Powder
- 1½ Teaspoon Garlic Powder
- 1½ Teaspoon Dried Mint
- 1½ Teaspoon Dried Parsley
- 1 Head Garlic
- 4-5 Pickled Lemons
- Pre-heat your oven to 400 degrees.
- Mix the salt, Aleppo pepper, black pepper, onion powder, garlic powder, mint, and parsley.
- Separate the head of garlic into pieces. It is not necessary to peel them.
- Place in a large oven safe pan.
- Add the chicken pieces in a single layer.
- Sprinkle the chicken with the spice mixture.
- Cut 4-5 pickled lemons into quarters.
- Place around the chicken.
- Using your hands, mix the spices into the chicken well.
- Place pan into the oven and bake for 45 minutes to 1 hour or until golden brown.
- Afiyet olsun!
