Lemon Chicken

Matching a wine with the puckery taste of the lemon sauce is difficult. A slightly sweet Chenin Blanc or Gewurztraminer seems to work, however. 

1 chicken, about 3 1/2 pounds

Salt and freshly ground pepper

1 or 2 Tbsp melted butter

1 Tbsp soy sauce

1/2 tsp pepper

1/4 cup vegetable oil

2 Tbsp honey

1 garlic clove, crushed

4 lemons

Heat the oven to 375 degrees.

Cut the chicken into serving pieces. Season with salt and pepper and place in a baking pan. Brush the chicken with the melted butter and bake for 30 minutes.

Combine the soy sauce, 1/2 t pepper, oil, honey, and garlic in a small saucepan. Grate 2 of the lemons and add the grated zest – that’s the yellow part of the rind – to the sauce. Squeeze in the lemon juice. Turn the chicken, pour on the sauce and bake for 30 minutes longer.

Serve the chicken with or without the sauce, some rice and noodles and a fresh green vegetable, such as asparagus or broccoli. This sauce is good on vegetables, too.

Serves 4.