| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Tangy Baked Lemon Chicken

1 cut-up broiler-fryer chicken
1/3 cup all-purpose flour
1 1/2 teaspoon salt, divided use
1 teaspoon paprika
1/2 teaspoon poultry seasoning, divided use
4 tablespoon butter-flavored margarine, melted
1/4 cup fresh lemon juice
1 green onion, chopped
1/2 teaspoon pepper
1 clove garlic, halved

1. Spray 9x13-inch baking pan with vegetable cooking spray.
2. In shallow dish, mix together flour, 1 teaspoon of the salt, paprika and 1/4 teaspoon of the poultry seasoning. Add chicken, one piece at a time, turning to coat lightly. Dip each piece of floured chicken in melted margarine; arrange, skin down, in single layer in prepared baking pan. Cover and refrigerate at least 30 minutes.*
3. Bake uncovered, in 375 degrees F. oven for 25 minutes.
4. In food processor or blender, place lemon juice, green onion, pepper, garlic, remaining 1/2 teaspoon of the salt and remaining 1/4 teaspoon of the poultry seasoning; process or blend 30-seconds.
5. After chicken has cooked for 25 minutes, remove from oven, turn and spoon lemon sauce over each piece; then spoon pan drippings over chicken. Return to oven and bake 25 minutes more.

Makes 4 servings.

* May be done night before or in morning before leaving for work.

Recipe provided courtesy of the National Chicken Council. Used with permission.