Has anyone ever tried to make Bucca Di Peppa's lemon chicken or do you have the recipe?

I don't know about any "Bucca di Peppa's" Sounds like a up and coming franchise name to me, but if you want a real Italian lemon chicked recipe, here's the one in my family cook book. All rights reserved, enjoy:

Italian Lemon Chicken

Ingredients:

2 lemons

1 cup dry white wine

1/4 cup plus 2 tablespoons extra-virgin olive oil

5 tablespoons chopped fresh herbs (sag, thyme, rosemary, parsley, basil)

2 cloves garlic, minced

3 to 4 pounds chicken, cut into serving pieces

salt and pepper to taste

Directions:

1. Grate the zest of the lemons into a bowl large enough to hold all of the chicken pieces, then squeeze in all the lemon juice, holding back the seeds.

2. Whisk in wine, 1/4 cup olive oil, herbes and garlic. Add chicken pieces, turning them to coat well in the marinade. Refrigerate for several hours.

3. Preheat oven to 350F. Heat remining 2 tablespoons olive oil in a frying pan. Drain chicken pieces, reserving the marinade, and saute over medium heat until they are golden crisp on all sides (about 5 to 7 minutes.)

4. Transfer chicken to a baking dish large enough to hold all of the chicken pieces in one layer.

5. Pour reserved marinade into frying pan and bring to a boil, scraping up any remaining bits in the pan. Pour the hot marinade over the chicken in the baking dish.

6. Place baking dish in oven, and bake for 25 to 30 minutes, or until chicken pieces are done (juices will run clear.) Serve in baking dish, or transfer to a serving plate and pour pan juices over chicken.

LEMON CHICKEN

1 whole chicken

1 cup lemon juice

3 teaspoons sugar

saffron

cardamon

750 ml (about 3 cups) chicken stock

5 largely cubed potoatoes

flour

5 tablespoon olive oil

Shallow fry whole chicken in oilve oil to seal in flavour. Remove chicken from the pot after it has turned golden brown and set aside.

Prepare sauce in the same pot that chicken was cooked in by sprinkling flour into the oil left behind from the chicken; add cardammon, saffron, and pour in the stock.

Make sure stock is added slowly so that the flour turns into a paste.

When all of the stock has been added, mix in the lemon and sugar. Then add the chicken with the cubed potatoes and simmer for 1 hour on medium heat, stirring at 15 minute intervals.