Oven Lemon Chicken Recipe
Ingredients
| 1 broiler-fryer chicken (2 1/2 to 3 lbs.), cut in pieces | ||
| Flour | 1 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Paprika | 2 Teaspoon | |
| Butter/Margarine | 6 Tablespoon | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Salad oil | 1 Tablespoon | |
| Onion | 2 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), mashed | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
Directions
Coat chicken pieces in a mixture of the flour, salt, and paprika.
Melt butter in a baking pan; add chicken pieces and coat with butter on all sides.
Arrange chicken in a single layer, skin sides down.
Bake in a moderately hot oven (375°) for 30 minutes.
In the meantime, prepare the baste by mixing together the lemon juice, oil, onion, garlic, salt, pepper, and thyme.
Turn the chicken pieces and pour the lemon baste evenly over them.
Continue baking for 30 minutes more, or until the chicken is browned and tender
Melt butter in a baking pan; add chicken pieces and coat with butter on all sides.
Arrange chicken in a single layer, skin sides down.
Bake in a moderately hot oven (375°) for 30 minutes.
In the meantime, prepare the baste by mixing together the lemon juice, oil, onion, garlic, salt, pepper, and thyme.
Turn the chicken pieces and pour the lemon baste evenly over them.
Continue baking for 30 minutes more, or until the chicken is browned and tender
Chef
