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Lemon Chicken |
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Serves: 4 Print this Recipe1 broiler-fryer chicken 3-pound, quartered 1 tablespoon lemon peels grated 1/3 cup lemon juice fresh 2 tablespoons water 1 teaspoon dried fines herbes, crushed 1 tablespoon parsley minced fresh 1 teaspoon salt 1/2 teaspoon black pepper freshly ground Heat oven to 375° F. Skin and remove any fat from chicken; dry with paper towels. Arrange chicken in a single layer in a shallow roasting pan. Combine lemon rind and juice, water, fines herbes, parsley, salt, and pepper. Baste chicken every 20 minutes while roasting for 1 hour, or until browned and tender. Note: Very nice served with steamed broccoli. Lemon Chicken comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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