DEAR SOS: The roast chicken with lemon and herbs at Corfu Restaurant in Westwood is delicious, juicy, tangy and full of flavor. I'd love the recipe.
DEAR LINDA: Chef Katherine Zernos of Corfu Restaurant provided us with this recipe, which is everything you say it is.
CORFU LEMON CHICKEN
2 whole chickens
1 cup lemon juice
3 cups water
1 cup olive oil
4 cloves garlic, chopped
1 teaspoon dried oregano
2 teaspoons garlic powder
Freshly ground pepper
Cut each chicken in quarters. Rinse and pat dry with paper towels. Combine lemon juice, water, olive oil, garlic, oregano and garlic powder. Mix well then season to taste with seasoned salt and pepper. Add to chicken and mix well. Marinate 1 hour.
Place chicken pieces in large baking pan. Cover with foil and bake at 450 degrees 45 minutes. Remove chicken pieces from sauce. Place in another baking dish and bake at 550 degrees about 10 to 15 minutes to brown and crisp. Makes 8 servings.
Note: Recipe may be easily cut in half. Chicken may be baked with marinade in advance and left in sauce, then pieces may be lifted from sauce as needed and baked to brown.