Chicken with Lemon Sauce

This is so simple. The original recipe called for frying the chicken pieces first; but I had this as it splutters fat all over the place (and mostly on me). So this is an oven version, and is delicious.

Ingredients §  1 clean chicken, cut in about 8 pieces §  Salt and pepper (omit the salt if the chicken is koshered) Sauce §  I clove of garlic, crushed §  1 tsp salt (if it isn’t a kosher chicken) §  ½ tsp freshly ground black pepper §  3 Tbsp olive oil > Juice of 4 lemons §  1 onion, either grated or chopped very small. Garnish §  Chopped parsley §  Lemon wedges

Steps 1.    Combine all the sauce ingredients and let it stand for as long as possible so that the flavours are well-blended. 2.    Put on the oven to heat up, at 180°C. 3.    Arrange the chicken pieces, in an oven tray skin,-side down. 4.   Spoon the sauce over the chicken. 5.   Place the chicken in the oven, in the middle of the oven. 6.   After 40 minutes, take the pan put of the oven and carefully turn each chicken piece over, so that the skin is showing. 7.   Put the chicken back in the oven for another 20 minutes. If the sauce seems to be disappearing, turn the oven down to 170°C. 8.   After the chicken has cooked an hour, it should be a lovely golden brown. Take it out and serve. 9.   The sauce is delicious, so either pour it over the chicken, or serve it as a stand-alone sauce. 10.Garnish the chicken with the lemon wedges, and sprinkle parsley on top.