Lemonade Chicken

• Gluten free

• Meat

  • 1 Chicken, whole

• Produce

  • 2 cloves Garlic
  • 5 sprigs Oregano, fresh

• Canned Goods

  • 1 can Lemonade concentrate, frozen

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on bakeatmidnite.com

Description

Ingredients

• 1 can (12 oz) frozen lemonade concentrate, defrosted, divided
• 5 or 6 sprigs fresh oregano -OR- 1 tsp dried (see NOTES)
• 3 tbs olive oil
• 2 cloves garlic, crushed
• 1 tsp salt
• ¼ tsp pepper
• 1 whole chicken (about 3 lbs) cut into parts -OR- equivalent amount of parts

Directions

• Make marinade: In a small bowl, mix ½ the can of lemonade concentrate, the oregano, the oil and salt and pepper. Mix well.
• Place the chicken in a zipper freezer or storage bag. Pour marinade over chicken, turning the bag a few times to coat chicken.
• Place chicken in the refrigerator for at least 4 hours; overnight is better.
• Preheat oven to 350 degrees. (see NOTES)
• Drain chicken and discard marinade.
• Place chicken on a baking sheet and bake for 45-60 minutes (time depends on size of parts)
• While chicken is baking, prepare glaze by placing the remaining half of the lemonade concentrate in a small saucepan and reduce by 50% over medium heat--about 5-8 minutes.
• About 5 minutes before chicken is done, glaze each piece with the prepared glaze.