Tangy Baked Lemon Chicken

  • Yield 4 servings


1 whole cut-up broiler-fryer chicken
1/3 cup flour
1-1/2 teaspoon salt, divided
1 teaspoon paprika
1/2 teaspoon poultry seasoning, divided
4 tablespoons butter-flavored margarine, melted
1/4 cup fresh lemon juice
1 -- green onion, chopped
1/2 teaspoon pepper
1 clove garlic, halved


Spray 9-by-13-inch baking pan with vegetable cooking spray.  In shallow dish, mix together flour, 1
teaspoon of the salt, paprika and 1/4 teaspoon of the poultry seasoning.  Add chicken, one piece at a time, turning to
coat lightly.  Dip each piece of floured
chicken in melted margarine; arrange, skin down, in single layer in prepared baking
pan.  Cover and refrigerate at least 30
minutes."  Bake uncovered, in 375
degrees F. oven for 25 minutes.  In food
processor or blender, place lemon juice, green onion, pepper, garlic, remaining
1/2 teaspoon of the salt and remaining 1/4 teaspoon of the poultry seasoning;
process or blend 30-seconds.  After
chicken has cooked for 25 minutes, remove from oven, turn and spoon lemon sauce
over each piece; then spoon pan drippings over chicken.  Return to oven and bake 25 minutes more.



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