We found this recipe for Lemon-Lime Picnic Chicken in a magazine years ago. It was part of a picnic menu and called for refrigerating the chicken after baking and serving it cold at the picnic. We love the combination of the citrus, dill, tarragon and garlic and serve this delicious chicken dish hot from the oven! It is wonderful and makes a beautiful presentation, garnished with lemon and lime wedges and sprinkled with freshly chopped parsley.
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
2 cloves garlic, finely chopped
3 tablespoons chopped fresh dill OR: 1 teaspoon dill weed
1 teaspoon ground ginger
1 teaspoon leaf tarragon, crumbled
1 teaspoon salt
1/2 teaspoon pepper
2 chickens (about 3 pounds each) quartered
1/2 cup (1 stick) parve margarine
1 teaspoon paprika
1/3 cup finely chopped parsley
2 lemons, cut into wedges
2 limes, cut into wedges
Combine lemon juice, lime juice, garlic, dill, ginger, tarragon, salt and pepper in large shallow baking pan. Arrange chicken in single layer in dish; spoon marinade over chicken. Cover. Marinate overnight in refrigerate; turn if possible.
Pour melted margarine evenly over chicken. Sprinkle with paprika.
Bake in preheated 375 degree oven for 1 hour or until chicken is done, basting frequently.
To serve, garnish chicken with wedges and parsley.
Yield: 8 servings
Recipes: Poultry, Chicken, KosherAdd a comment