Tasty 'oven-fried' chicken
coated in a tangy lemon sauce.
Tangy
Baked Lemon Chicken
- 1/3 cup all-purpose flour
1 1/2 teaspoon salt - divided use
1 teaspoon paprika
1/2 teaspoon poultry seasoning - divided use
- 1 cut-up broiler-fryer
chicken
4 tablespoon butter or margarine, melted
1/4 cup fresh lemon juice
1 green onion, chopped
1/2 teaspoon pepper
1 clove garlic, halved
- Spray 9x13-inch baking
pan with vegetable cooking spray.
- 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
butter; arrange, skin down, in single layer in prepared baking
pan. Cover and refrigerate at least 30 minutes.*
- Bake uncovered, in 375°F
(190°C) oven for 25 minutes.
- 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.
- 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.
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