Chicken Dorinda with Lemon and Herbs

Ingredients

 * 8 to 10 chicken drumsticks or chicken wings
 * juice of 6 to 8 lemons
 * 1 head romaine lettuce
 * ½ bunch cilantro

Marinade

 * 2 tablespoons olive oil
 * 1½ cups minced mixed fresh herbs, or ¾ cup mixed dried herbs
 * ½ cup cherry tomatoes
 * 1 lemon, cut into wedges, for garnish
 * 2 or 3 teaspoons garlic salt
 * ½ teaspoon salt
 * 3 or 4 large mushrooms, cleaned and thinly sliced
 * 6 cups hot cooked long-grain white rice (optional)

Directions

 * 1) Rinse and dry the chicken pieces.
 * 2) To make the marinade, thoroughly mix the olive oil, garlic salt, lemon juice, herbs, and salt in a large bowl.
 * 3) If you are using wings, cut them into mini drumsticks and flat portions.
 * 4) Put chicken pieces into the marinade, and stir well so that all the pieces are well coated.
 * 5) Cover and refrigerate for 12 to 24 hours to marinate thoroughly.
 * 6) Preheat the oven to 400 °F/200 °C.
 * 7) Arrange the chicken pieces and marinade in a large baking dish and bake for 20 minutes.
 * 8) Remove from the oven and pour off the marinade.
 * 9) Return the chicken to the oven and bake for 20 to 30 minutes, or until well done and browned.
 * 10) As the chicken cooks, turn the pieces regularly so that they brown evenly.
 * 11) The outside of the chicken pieces should be crisp, and the inside soft and moist.
 * 12) Keep a close eye on the baking process.


 * 1) Separate the lettuce leaves.
 * 2) Wash and dry them and arrange on a large plate.
 * 3) Neatly arrange the cooked chicken pieces on top and garnish with cherry tomatoes, mushroom slices, cilantro sprigs, and lemon wedges.
 * 4) Serve the chicken hot or cold, alone or with the rice.