Lemon soy chicken

Slow marinated and overnight in a sweet, lemon soy dressing, these delicious baked drumsticks make a delicious dinner that will delight the whole family.
Lemon soy chicken
1H 10M



1.Use kitchen scissors to trim excess fat and skin from chicken marylands. Pat dry with paper towel.
2.Use a sharp knife to cut drumsticks from thighs; cut thighs in half.
3.In a small bowl combine lemon rind, soy sauce, brown sugar and garlic. Brush over chicken. Place, skin side up, in a large roasting pan. Scatter lemon slices over chicken. Cover and chill for 3 hours or overnight.
4.Preheat oven to 180°C (160°C fan-forced). Sprinkle salt over chicken skin. Bake for 40 minutes, basting every 10 minutes. Transfer chicken to a plate. Increase oven temperature to 200°C (180°C fan-forced). Strain pan juices into a small saucepan. Return chicken to baking dish. Bake chicken for a further 10-15 minutes, until skin is crisp.
5.Meanwhile, remove excess fat from surface of pan juices with a spoon. Blend cornflour with a little water, then whisk into pan juices. Bring to boil and simmer for 5-10 minutes, until thick. Serve chicken with sauce, green onions and rice.

Tip: To remove excess fat from pan juices, hold ice cubes across surface of juices – the fat will adhere to ice.


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