Lemon Baked Chicken
- 1 whole chicken (about 4 to 6 pounds)
- 1 tablespoon coarse salt
- ¼ cup fresh lemon juice
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 whole lemon, thinly sliced into rounds
- 1 piece (thumb-sized) fresh ginger, crushed
- 1 stalk lemongrass, cut into 2-inch lengths
- ¾ cup white wine
- ¼ cup water
- Preheat oven to 300°F. Line a rimmed 9x13-inch pan with foil. Set aside.
- Pat chicken dry with paper towels. Sprinkle with salt and drizzle with lemon juice. Rub the exterior of chicken with paprika and ground black pepper.
- Stuff lemon slices, ginger and lemongrass into the chicken’s cavity. Place in the center of the prepared pan. Pour wine and water around the sides of the chicken.
- Bake for 2 to 3 hours, basting with wine-water mixture every 10 to 15 minutes, until juices run clear and the meatiest portions of the chicken (thighs and breasts) are done.
- Remove pan from oven and allow to rest for at least 5 minutes before cutting into serving pieces.
- Makes 8 to 10 servings.
- If you prefer to cut chicken up before baking, you may do so. Cut down baking time to 40 to 50 minutes or until done.
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