Grated zest and juice of 1 lemon

3 cloves garlic, crushed

1/4 cup (60 ml) olive oil

1 teaspoon (5 ml) hot pepper flakes, finely chopped

1 teaspoon (5 ml) coriander seeds

1 teaspoon (5 ml) black pepper

Salt

Lemon wedges, to serve

1 chicken, about 3 lb (1.5 kg), cut into 6 pieces

In a baking dish, combine the marinade ingredients. Add the chicken pieces and toss to coat. Cover and marinate for at least 4 hours in the refrigerator.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Place the baking dish in the oven and bake the chicken for about 1 hour or until the juices flowing from the meat is clear.

Serve with the lemon wedges. Delicious with an Arugula with Lemon Confit Salad and Olive Oil Mashed Potatoes.

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