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Cook'n with Betty Crocker 
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Lemon-Peppered Chicken |
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Serves: 4 Print this Recipe1 broiler-fryer chicken (3 lb.), quartered 1/2 to 1 tablespoon lemon peels grated 1/3 cup lemon juice (about 2 large lemons) 2 tablespoons water 1 tablespoon parsley minced 1 teaspoon dried fine herbs, crushed 1 teaspoon salt 1/2 teaspoon black pepper Preheat oven to 375°. Remove skin and trim fat from chicken. Place in a small roasting pan. In a small bowl, mix lemon rind and juice, water, parsley, fine herbs, salt and pepper. Pour over chicken. Bake chicken, basting every 20 minutes with juices, for 1 hour or until tender. Place chicken on a serving plate. Spoon juices and herbs over. Lemon-Peppered Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Baked Ziti Gourmet Pork Chops Hawaiian Burgers Lemon-Peppered Chicken Pork And Green Onions Sherried Scallops Sole With Cucumber Sauce Spiced Moroccan Lamb Stew Stuffed Shells Florentine Swiss Turkey Cutlets |
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