Description

Fast, easy, simple and delicious, this chicken tastes like a dish that you would pay big bucks for when dining out. Use Meyer lemons if possible. They' re sweeter than other lemons and have thin skins that make it easy to eat along with each bite of chick

Ingredients

• Sauce:
• 1/4 c. olive oil (O Meyer Lemon Olive Oil is wonderful)
• 1/4 c. Limoncello Lemon Liqueur (white wine, chicken stock, or water)
• 1/4 c. freshly squeezed lemon juice
• 2 T. stone ground Dijon mustard
• 2 T. brown sugar
• 1 whole chicken, cut in pieces
• 2 Meyer lemons, scrubbed and cut in 1/4 inch slices
• handful of fresh thyme sprigs
• salt, to taste
• freshly ground black pepper, to taste

Steps

1. Preheat oven to 475 degrees. Line a baking sheet that is large enough to fit the chicken without crowding it, with aluminum foil or parchment paper.
2. Whisk together sauce ingredients; set aside.
3. Sprinkle chicken pieces liberally with salt and pepper.