Baked Chicken Recipe


MethodMain Ingredient


 Fryer chicken2 1⁄2 Pound (1 Whole)
 Butter1⁄4 Cup (4 tbs)
 Seasoning salt To Taste (Lawry's)
 Garlic powder To Taste
 Lemon pepper marinade1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
 Salt To Taste
 Pepper To Taste
 Onion1 Small, peeled

Nutrition Facts

Serving size: Complete recipe

Calories 3100 Calories from Fat 2025

% Daily Value*

Total Fat 225 g345.8%

Saturated Fat 77.8 g389.1%

Trans Fat 0 g

Cholesterol 971.4 mg

Sodium 4131.4 mg172.1%

Total Carbohydrates 45 g15.1%

Dietary Fiber 2.2 g8.9%

Sugars 30.1 g

Protein 213 g425.9%

Vitamin A 59.9% Vitamin C 45.7%

Calcium 16.8% Iron 58.4%

*Based on a 2000 Calorie diet


Wash chicken and pat dry, then rub completely with butter, placing large chunk of butter in cavity.
Pack outside with Lcrwry's seasoning salt, covering completely.
Add garlic powder, lemon-pepper marinade, salt and pepper.
Place onion in cavity.
Put chicken, breast side up, in shallow, uncovered pan and bake in preheated 400° oven for 10 minutes.
Reduce heat to 325°.
Bake for about 45 minutes.
Then with a long fork in cavity gently turn chicken over so back side may brown.
Cook another 30-45 minutes.
Turn chicken back over so that breast skin may brown for 10 minutes.
Remove chicken to platter.
Deglaze pan with a small quantity water, and pour gravy over chicken.
This is one ol the simplest entrees because it takes 5-10 minutes to prepare lor baking.