One 5-pound chicken, cut into 8 pieces Olive oil Salt and pepper 1 lemon, cut into 1/4-inch slices 1 tablespoon chopped fresh thyme 6 garlic cloves, crushed 1/4 cup lemon juice 1/3 cup Limoncello 2 teaspoons chopped fresh parsley
Preheat the oven to 400 degrees F.
Rub both sides of the chicken pieces with olive oil; season with salt and pepper. Arrange the chicken pieces in a 9 x 13-inch roasting pan. Place the lemon slices on top of the chicken and sprinkle with the thyme. Tuck the crushed garlic cloves among the chicken pieces. Bake for 35 - 40 minutes. Transfer the chicken to a serving platter.
Transfer 1/4 cup of the juices from the roasting pan to a small skillet. Add the lemon juice and Limoncello. Cook over medium-high heat for 3-4 minutes to reduce the sauce. Stir in the chopped parsley. Pour the sauce over the chicken and serve.
Whole chickens are great for roasting but they do take a bit more time. This recipe divides the whole chicken into 8 parts (2 breasts, 2 legs, 2 thighs and 2 wings) which cuts the cooking time in half. The addition of lemons, Limoncello and fresh herbs produces a tender bird with a light, refreshing flavor ... perfect for a spring or summer dinner.
Add touch of springtime cheer to any occasion with bright lemon pasta bowl set. Great for spring or summer entertaining or everyday meals, this vibrantly glazed set makes a charming addition to any home.
This set includes (1) 13-inch serve bowl and (4) 9-inch individual bowls.