This recipe is care of my sister-in-law who loves cooking with lemons. My husband loves it so I try to make it every few weeks - it's a great and very easy Shabbat lunch recipe - good served cold or warmed.
- Cook Time
- Prep Time
- 4 PeopleServings
- 1 chicken, cut up
- 6 tablespoon olive oil
- 3 tablespoon fresh lemon juice
- 1 cup bread crumbs
- 1 tablespoon thyme
- dash lemon zest
Preheat oven to 350 degrees.
On one plate put the liquid ingredients - olive oil and lemon - if you need more just make sure the olive oil and lemon juice are in a 2:1 ratio - roughly.
On the second plate put the dry ingredients - bread crumbs, thyme and lemon zest.
Coat chicken pieces in wet mixture and then coat it in bread crumbs.
Bake between 40-60 minutes, depending on how big your chicken pieces are, I always take the chicken temperature before taking it out, the internal temperature should be 165 degrees.
Can also be used on chicken breasts, make sure to reduce the cooking time.
Great served hot or cold (which makes it a go-to Shabbat lunch recipe).