Recipe - Pollo Al Limone (Lemon Chicken)

2 Lemons
1 cup Dry white wine
One fourth cup Extravirgin olive oil; plus
2 tablespoon Extravirgin olive oil;
divided
5 tablespoon Chopped fresh herbs (sage;
thyme,
Rosemary; parsley or basil)
2 Garlic cloves; peeled,
minced
3 pound Chicken (to 4 lbs); in
serving pieces
(a whole bird; cut up, or
chicken parts)
Salt
Freshly ground black pepper

Grate the zest of the lemons into a bowl large enough to hold all the
chicken pieces, then squeeze in all the lemon juice, holding back the
seeds. Whisk in wine, One fourth cup oil, herbs and garlic. Add the chicken
pieces, turning them to coat well with marinade. Cover and refrigerate for
several hours. When ready to cook, preheat oven to 350 degrees. Heat
remaining 2 tablespoons olive oil in a large frying pan. Drain chicken
pieces, reserving the marinade, and saute over medium heat until golden and
crisp on all sides, about 5 to 7 minutes per side. Transfer chicken to an
ovenproof dish large enough to hold all the pieces in one layer. Pour
reserved marinade into frying pan; bring to a boil, scraping up any browned
bits remaining in pan. Pour hot marinade over chicken pieces. Bake for 25
to 30 minutes or until chicken pieces are done (juices will run clear when
you prick a piece with a fork). Add salt and pepper to taste. Serve
immediately in the dish in which the chicken was baked, or remove to a
heated platter and pour the pan juices over. Yield: 4 to 6