Baked Lemon Chicken
|Broiler fryer||2 1⁄2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Tarragon leaf||1 Teaspoon, crumbled|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Instant minced onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), mashed|
1.Slice chicken in pieces big enough to be served.
2.In a plastic bag, put 1 teaspoon salt, flour and tarragon.
3.Put the chicken pieces in it and shake so that they are coated well.
4.Remove the excess if any.
5.Preheat the oven to 375degrees.
6.In a 13x9x2 inch baking dish, heat butter or margarine.
7.Put chicken in it and roll so that coated from all sides.
8.Arrange the pieces skin facing up and bake for 30 minutes.
9.Apply the drippings once or twice in between.
10.When the baking is being done, in a small bowl, combine lemon juice, minced onion, garlic, 1/4 tespoon salt and pepper.
11.Apply the lemon juice mixture on the chicken and bake for 30 more minutes so that the chicken is cooked well.
12.Serve baked lemon chicken with dips.