Many moons ago, on holiday in Italy, my family visited a restaurant in the Italian holiday resort of Rimini. It was here that I tried the most amazing, juicy lemon chicken I have ever tasted. It took me literally years to re-create the dish to as close as I can get it, but the original recipe (and name) are known only to the locals themselves.
So you need:
Six or eight chicken legs, thighs, or drumsticks. Or even a combination of them all.
Chicken stock (one pint)
300 ml Pinot Grigio or any dry white
Tarragon, Paprika, Oregano, and seasonings.
Pre-heat your oven at 180 degrees Celsius. Take one large oven dish (lasagne size) and place the chicken in the bottom. Grate the lemons and squeeze the juice out. Sprinkle the lemon zest carefully over the chicken. Sprinkle two large tablespoons of tarragon, paprika and oregano over the chicken. Add a little salt and a twist of cracked black pepper.
Carefully pour the pint of chicken stock over the chicken, being careful not to wash off the herbs. Add the white wine to the dish. Cover and bake in the oven for 30 minutes, checking regularly. After thirty minutes, check the chicken with a knife, if it is pink inside cook for a further ten minutes. If it is perfectly white and steaming, it is cooked perfectly.
The juices can be used to make delicious gravy too.
Serve with your own choice of potatoes and vegetables.