My good friend Tommy loves this recipe.  And though I’ve served it many times over the years, it never had a name until one particularly chilly night in Berlin, when our friend, Kevin, said the flavors reminded him of summer.  From that point on, I have called it Summer Chicken.   The recipe can be easily doubled if you’re having more than a few guests for dinner.  For best results, marinate it overnight – or at least for 2 hours if you’re in a pinch.   It also makes a great chicken to grill during summer!  Hope you “Like” it! 

Summer Chicken  serves 4

1 whole chicken, 3-4 pounds, cut into 8 pieces

Marinade Ingredients:

• 3 tablespoons olive oil
• 1 tablespoon garlic, about 3 cloves, finely minced
• 2 teaspoons dried turmeric
• ¼ cup lime juice
• ¼ cup lemon juice
• 1 ½ teaspoons sea salt
• ¾ teaspoons fresh ground black pepper

1. In a large-sized mixing bowl whisk together the marinade ingredients.
2. Add the chicken, staining each piece thoroughly in the ochre-colored marinade.
3. Allow the chicken to marinate, refrigerated and covered for a minimum of 2 hours, but preferably overnight.  The longer it marinates, the more tender and flavorful the chicken will be.
4. When you’re ready to cook the chicken, preheat the oven to 400° F (204° C).
5. Arrange the chicken pieces, skin side up, on a cooking sheet or shallow baking dish.  Discard the marinade.
6. Sprinkle lightly with sea salt and bake for 30-40 minutes or, until the internal temperature of the chicken breast is 165 degrees.
7. Remove chicken from the oven, cover it with foil, and wait 5-10 minutes before serving.