Some time ago I discovered on the Brussels sprout blog a recipe that caught me right from its name, from the first reading, from the picture: Sigrid calls this recipe Sticky lemon chicken (the name is self-explanatory) and she defines it a recipe for cooks with two left hands, perfect even for the clumsiest cook in the world -and so this recipe goes straight to the category Cooking for dummies.
In short, I thought from the first moment that it was a simple, light and tasty recipe, and that it was worth trying … but it stayed there in my culinary bookmark folder, along with a ton of recipes that I like and that sooner or later I'll try. From months now I say to my boyfriend "we must try this chicken lemon finger, no chicken licky lemon finger, no, sticky chicken licky". I misspelled this recipe's name –and it's a simple name– so many times that now its official name is sticky licky fricky. Don't do like me … call it by its name. Or, if you really want to use the name that I gave it, know that I have copyrights.
Well, call it whatever you want to, but one thing is for sure: this is really is the simple, light and tasty dish that I imagined! The ease of its preparation is almost embarrassing, and besides this (it's not enough?!) it's a dish in which different scents and flavors blend perfectly with each other and give life to a tasty and sticky (so eat with your hands)chicken (let's face it, chicken in itself it's not the best thing in life) and to a delicious sauce (so delicious that I had to take the pan away from my boyfriend, who would have eaten even the parchment paper).
Take a look at it and tell me if you wouldn't shovel it into your mouth?!
STICKY LEMON CHICKEN
(aka STICKY LICKY FRICKY)
Ingredients (2 servings)
* half a chicken cut in pieces (I had only chicken legs and I used them, but I can't wait to taste the sticky effect on chicken breast and, most of all, on chicken wings)
* the zest of a big organic lemon
* the juice of that lemon
* a tbsp of blossom honey (or other honey not too strong in taste. I used acacia honey)
* a tbsp of extra-virgin olive oil (I forgot it, and the recipe came out right, anyway)
* a tbsp of soy sauce
* a clove of garlic cut into thin slices (if you prefer, you could use a whole garlic clove)
* dried thyme
[I added, in the heat of the moment, some Olive Taggiasche that I had in my fridge … and it tasted good]
Put in a bowl large enough the chicken cut into pieces. Add the zest and the lemon juice, honey, extra virgin olive oil, soy sauce, garlic, thyme, salt and pepper. Mix everything with your hands and leave it to marinate for about 20 to 30 minutes.
Now pre-heat the oven to 356° F (180° C). Take a baking pan, wrap it in parchment paper: place the chicken in it and cover it with the marinade. Bake in preheated oven for about 30 minutes, or until the chicken is golden brown (as you can see in the picture). Halfway through the cooking I opened the oven, I took some marinade with a spoon and I poured it on the chicken, and then I finish the cooking: as a result, the chicken seemed almost caramelized (stickyyyyyyyyyyyyyyyy).
Serve and cover each piece of chicken with a spoonful of marinade. Eat the chicken hot and with your hands.
One last tip: don't eat the parchment paper!