Savory Lemon Chicken
|Broiler fryer pieces||8 (Breasts, Legs, Thighs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Salad oil/Shortening||4 Tablespoon|
|Brown sugar||2 Tablespoon|
|Lemon||1 , thinly sliced|
|Chicken broth||1 Cup (16 tbs)|
|Fresh mint sprig||2|
Wash chicken and drain on paper towels.
Grate peel from whole lemon and set aside; cut lemon in half and squeeze juice over pieces of chicken, rubbing each piece with juice.
Shake in paper bag with flour, salt, and paprika.
Brown chicken slowly in salad oil.
Arrange in 2-quart casserole or baking pan.
Sprinkle grated lemon peel over chicken, add brown sugar, and cover with thinly sliced lemon.
Pour in broth and place mint over top.
Cover and bake in moderately hot oven (375°) until chicken is tender (40 to 45 minutes).
Remove mint before serving.
Makes 6 to 8 servings.