4 chicken legs and thighs
2 tblspns. balsamic vinegar
2 lemons, zested, 1 juiced the other cut in wedges
Kosher salt (1 tblspn)
Pepper
2 tblspns sugar
Canola oil
Pierce chicken with fork. Whisk balsamic vinegar, lemon juice with half of lemon zest, salt and pepper. Coat chicken. Refrigerate at least 20 minutes
Mix sugar with remaining lemon zest. Set aside
Preheat oven to 400 degrees. Put chicken in oven (convection, if possible) for 15 minutes.
Sprinkle lemon/sugar over chicken. Finish cooking 10 more minutes. Pour lemon juice over all.
2 tblspns. balsamic vinegar
2 lemons, zested, 1 juiced the other cut in wedges
Kosher salt (1 tblspn)
Pepper
2 tblspns sugar
Canola oil
Pierce chicken with fork. Whisk balsamic vinegar, lemon juice with half of lemon zest, salt and pepper. Coat chicken. Refrigerate at least 20 minutes
Mix sugar with remaining lemon zest. Set aside
Preheat oven to 400 degrees. Put chicken in oven (convection, if possible) for 15 minutes.
Sprinkle lemon/sugar over chicken. Finish cooking 10 more minutes. Pour lemon juice over all.
No comments:
Post a Comment