If you’ve come to this page searching for an easy chicken dinner recipe you’ll have to be patient. Strange things are amiss in Pittsburgh. First the Rubber Ducky.
Not just any bathtub rubber duck, a 40 foot tall rubber duck… floating in the river… looking cool as heck. Here is a pic – for reference Declan is 6′ 2″ so you can do the math:
Next, the Steelers suck this year. 0 wins 4 losses with no end in sight. We are not used to this.
But the strangest thing happening right now… Pirates baseball in October? Or shall we say Buctober?
— Pittsburgh Pirates (@Pirates) October 2, 2013
Look at it…
It’s so different than what we’ve seen the past 21 years…
It’s #BUCN awesome.
Oh, and here’s that recipe you were looking for.
Baked Herb and Lemon Chicken
Does anyone else think that chickens and lemons make a strange combination?
- Servings – 2 to 4
- Prep time – 5 minutes
- Cook time – 30 to 40 minutes
- 1/4 cup olive oil
- 4 cloves of garlic, minced
- 2 tablespoons sugar
- 4 whole lemons
- 1 tablespoon Italian seasoning or herbs
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 6 to 8 pieces bone-in chicken parts (about 2 lbs worth)
- 1 medium onion (any kind), thinly sliced
- 1 teaspoon dried thyme
- 1 tablespoon dried rosemary
1. In a large one gallon zip lock bag, mix together the olive oil, garlic sugar, juice of two lemons, Italian herbs, paprika, onion powder, pepper flakes and a pinch of salt and pepper.
2. Add in your chicken (the thigh meat works the best) into the bag and seal shut. Let marinade in the fridge for at least an hour.
3. Preheat your oven to 400F.
4. Using a 9 by 13 baking dish, empty the contents of the bag (chicken should be skin side up) and add in the slices of onion and slices of the remaining two lemons. Sprinkle in the thyme and rosemary.
5. Bake for 30 to 40 minutes or until the chicken becomes nice and golden brown and the juices run clear.
6. Serve and enjoy!