Michael Symon's lemon-shallot marinated chicken from Food & Wine Magazine, September 2013: Travel Issue by Michael Symon

  • chicken pieces
  • lemons
  • Show all ingredients...

  • EYB Comments

    This recipe appears only on the Food & Wine website, not in the print magazine for this issue.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears only on the Food & Wine website, not in the print magazine for this issue.

  • Laura on May 17, 2014

    Like Trisha, I also baked the chicken -- I had on-the-bone chicken pieces, so baked at 350 for 40 minutes and it came out perfectly. This is such an easy dish to prep and delivers a great result. I'll definitely be making this again.

  • TrishaCP on May 12, 2014

    Simple recipe with good flavor. The lemon really comes through- though the oregano was very subtle. I had boneless cutlets and baked them for 20 minutes at 350 degrees rather than grilling them.

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