Lemon Baked Chicken Recipe
Ingredients
1 broiler-fryer
1/2 cup flour
1 1/4 teaspoons salt
1 teaspoon leaf tarragon, crumbled
1/2 cup butter or margarine
1/3 cup lemon juice
1 tablespoon instant minced onion
1 clove of garlic, mashed
1/8 teaspoon pepper
Directions
1. Cut broiler-fryer into serving-size pieces.
2. Combine flour, 1 teaspoon of the salt and tarragon in a plastic bag. Shake chicken in flour to coat; tap off excess.
3. Melt butter or margarine in a 13x9x2-inch baking pan. Coat chicken on all sides in melted butter or margarine, then turn the pieces skin-side up.
4. Bake in moderate oven (375°), brushing often with pan drippings, 30 minutes.
5. Meanwhile, make Lemon Baste: Mix lemon juice, instant minced onion, garlic, remaining 1/4 teaspoon salt and pepper in a small bowl. Brush chicken pieces with part of the Lemon Baste.
6. Bake, brushing occasionally with remaining Lemon Baste, 30 minutes longer, or until chicken is tender
2. Combine flour, 1 teaspoon of the salt and tarragon in a plastic bag. Shake chicken in flour to coat; tap off excess.
3. Melt butter or margarine in a 13x9x2-inch baking pan. Coat chicken on all sides in melted butter or margarine, then turn the pieces skin-side up.
4. Bake in moderate oven (375°), brushing often with pan drippings, 30 minutes.
5. Meanwhile, make Lemon Baste: Mix lemon juice, instant minced onion, garlic, remaining 1/4 teaspoon salt and pepper in a small bowl. Brush chicken pieces with part of the Lemon Baste.
6. Bake, brushing occasionally with remaining Lemon Baste, 30 minutes longer, or until chicken is tender
