Spicy Lemon Chicken


1 Chicken (about 3 to 3 ½ lbs), cut into 8 pieces
½ Cup Fresh Lemon Juice (from about 3 lemons)
¼ Cup Olive Oil
1 tsp Crushed Red Pepper Flakes (I used 1 Tbsp)
1 tsp Coarsely Ground Fresh White Pepper (I used 2 tsp)
1 tsp Sea Salt


Rinse the chicken pieces, pat dry, and place in a deep pan.

In a medium bowl, whisk together the lemon juice, olive oil, red pepper flakes, and white pepper. Mix well. Set aside and refrigerate ¼ Cup of the mixture, and pour the remainder over the chicken.

Place the chicken in the refrigerator and marinate for 3 hours, turning pieces every half hour.

Preheat the oven to 400˚F.

Remove the chicken from the marinade, discard the marinade, season the chicken with salt, place in a roasting pan, and roast, turning to brown on all sides. Spoon the reserved ¼ cup of lemon juice mixture over the chicken as it roasts. Test for doneness by piercing with a knife; chicken will be done when juices run clear and dark meat is tender, about an hour.