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Caramelized Lemon Chicken


What would you like to get as a supper after birth? I know what I liked to get – something nutritious that I and my family would enjoy, and something that was a little different that I couldn’t just “throw into the oven” myself. I actually changed my mind three times when deciding which chicken recipe to include.  When I tested this on my family, and my picky eater, who would normally “do me a favor” and eat a gergil (neck) on Leil Shabbos, ate two portions (!!) of this chicken, I knew this was the one. The other two will be featured in the future!  


1. Wash chicken pieces and pat dry. Smear with a little oil and coat with bread crumbs. Lay in a single layer in a large baking or roasting pan. Cover tightly and bake at 350 degrees Fahrenheit/180 degrees Celsius for one and a half hours. Uncover and bake for 10 minutes.
2. While baking, pour the sugar into a shallow pot. Cook over medium flame until the sugar liquefies and turns a caramel brown. It’s better not to mix it. Just watch it or it will burn. This happens fairly quickly.
3. Carefully add the lemon juice and water and turn flame to low. Mix until it becomes a thick syrup. This is best to do with a wooden spoon. The sugar will probably become hard at impact, but will liquefy eventually.
4. Remove chicken from oven and spoon the syrup over it, taking care to cover each piece. Return to oven and continue baking uncovered for 20 minutes. Pour the fresh lemon juice over the chicken and bake a few more minutes. Enjoy!  


This freezes beautifully.


Have no fear – this chicken does not taste particularly sweet, nor too lemony. It comes out so moist and “mulay ta’am” (full of flavor). If you want your lips to pucker when eating it, then by all means add more lemon juice!