Serves: 4
Total Calories: 1,110
1. Pierce chicken pieces with a fork. Place chicken and 1/4 cup of the lemon juice in a large reclosable bag or a shallow dish. Turn chicken to coat. Close bag or cover dish. Marinate at room temperature for 1 hour.
2. Meanwhile, in another shallow dish, mix butter, remaining 2 tablespoons lemon juice, oregano, thyme, salt and pepper.
3. Preheat oven to 375°. Remove chicken from lemon juice and dip in seasoned butter. Coat chicken with crumbs. Arrange chicken in an ungreased 13 x 9 x 2-inch baking pan.
4. Bake, uncovered, for 1 hour or until chicken is no longer pink when cut along bone and juices run clear.
This Italian Lemon Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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