Although this zesty marinade is made with few ingredients, it certainly doesn
- 4 chicken bottoms -
- 3 Tbsp finely chopped fresh parsley -
- 2 tsp minced garlic -
- 1/4 tsp black pepper -
- 1 Tbsp salt -
- 2 Tbsp lemon juice -
- 1/3 cup oil -
- 1 Tbsp paprika -
Pat chicken dry and place in a ziplock bag. In a medium bowl, combine all marinade ingredients; mix well. Pour marinade over chicken and seal bag; allow to marinate a minimum of 4 hours, or overnight.
Remove chicken from bag to a 9x13-inch (23x33 cm) pan. Pour marinade over chicken and bake covered at 350?F (180°C) for 2 hours and uncovered for additional 30 minutes.
The flavor of the herbs and the tartness of the lemons make for a dish that can easily clash with many wines. Luckily, New Zealand’s Goose Bay Sauvignon Blanc has characteristics of grapefruit and fresh greens that will perfectly complement it.
Food Styling by Anya Madding.
Photography by Dan Engongoro.
This recipe originally appeared in Mishpacha Magazine.