Cooking time: 2 hours marinating, then 30-40 minutes
ingredients
serves 4
4 chicken portions
watercress sprigs
1 lemon
for the marinade
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons oil
3 tablespoons lemon juice
bay leaf
method
1. Put the garlic into an earthenware or glass dish, add all the other ingredients for the marinade and stir well. Put the chicken pieces in the marinade and spoon the marinade over.
2. Cover and leave in a cool place for at least 2 hours.
3. Heat the broiler to medium. Place the chicken pieces skin side down in the pan.
4. Cook 5 inch away from the heat for 15 minutes, basting frequently with the lemon marinade.
5. Turn the chicken skin side up and cook for 10 minutes, basting frequently with the lemon marinade.
6. Test the chicken by piercing it with a fine skewer to see that the juices run clear.
7. If the chicken shows signs of overbrown-ing, turn the heat down. The skin should be crisp when the chicken is cooked.
8. Serve on a hot dish garnished with lemon quarters and watercress.
