Pollo al Limón (Lemon Chicken)

In the Chef Rick tradition, a remarkably simple recipe, and remarkably good. By María Angelica Acevedo.

Pollo al Limón (Lemon Chicken)

3-4 large lemons, juiced
1 T oregano
1 T ground cumin
6 cloves crushed garlic
1 T Dijon mustard
1½ lb chicken pieces (preferably thighs)
salt and pepper to taste
2-3 medium onions, thinly sliced

Season the chicken and marinade in the first five ingredients at least an hour.

Preheat the oven to 350°F. Place chicken along with marinade in baking dish and cover with sliced onions. Bake for 30 minutes. Turn and bake another 30 minutes or until done.

María Angelica Acevedo