I offer this recipe in memory of my father-in-law, Theo Lewis, for whom this recipe is named. His yahrtzeit (death anniversary) is this week — maybe. I say maybe because it’s a leap year in the Jewish calendar, and so there are two months of Adar. There’s some question about whether the yahrtzeit should be observed in the first or the second. At our synagogue they read his name in the list of memorials this week, but my husband says he’ll light his yahrtzeit candle in the second Adar.
Theo and his wife Betty were vegetarians, but Theo — who did all the cooking in the household — cooked many a meat meal for his omnivore children. He usually fixed chicken this way. The ingredients may sound weird, but trust me, this is an easy and delicious way to make chicken!
Ingredients:
1 chicken, cut in 8 pieces
A sprinkle of garlic powder
2 tbs. brown sugar
1½ tsp. grated orange zest
¼ cup lemon juice
Directions:
Preheat oven to 400 degrees (375 if using “convection roast” setting)
Wash the chicken pieces and pat them dry. Spray a roasting or baking pan with cooking spray and place the chicken in the pan, skin side up. Sprinkle lightly with garlic powder. Rub brown sugar into the chicken pieces. Sprinkle the orange zest over the chicken, and then pour the lemon juice over.
Bake for about an hour, basting frequently, until the chicken is nicely browned.
Serves 4 to 6
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