The marinate is enough for 4 pieces of chicken. Adjust accordingly.
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For marinade, combine:
1/4 cup fresh lemon juice
1/4 cup olive oil
1 to 2 tablespoons pressed or minced garlic
1 tablespoon Dijon
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
Place chicken parts (skin on, bone in) in the marinade, turning to coat. Refrigerate, covered, for 1 to 3 hours.
Preheat broiler with the rack about 8 inches away.
Arrange chicken parts skin side down on a broiler tray.
Place pan 8 inches under broiler for 12-15 minutes.
Turn chicken skin side up and brush with leftover marinade.
Broil second side until the skin is browned and crisp, 8-10 minutes.
Remove from oven and let stand for 10-15 minutes.
If desired, while chicken is resting, make a pan sauce by deglazing the broiler pan with a half cup of white wine. Simmer until liquid is reduced by half.
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