Wednesday, March 3, 2010

Baked Lemon Chicken

This recipe was in the 'Everyday with Rachel Ray' magazine that I subscribe to. It is a very affordable (cost less than $5 to make), nice recipe to have when guests come over for dinner. The lemon isn't over-powering, it's nice and subtle. I baked as directed and then cut the legs off so my kids could have a leg to gnaw on and they loved the way the chicken tasted and so did we. It's always nice to know that your kids can eat a nice dinner if needed :) The original recipe has been adapted to our liking and then posted.

1 lemon-1/2 thinly sliced, the other 1/2 squeezed for juice and set aside
4 chicken leg quarters
1 TBS vegetable oil
Salt and pepper
1 TBS fresh tarragon or 1/2 TBS dried tarragon (I made it with dried b/c I couldn't find fresh)

Preheat oven to 425 degrees. Arrange the lemon slices in a single layer down the center of a roasting pan. Rub the chicken with the oil and season with sea salt and pepper on both sides. Place the chicken skin side up on the lemon slices and bake for 45-60 minutes or until chicken is done. Turn on the broiler and broil for 3-5 minutes or until skin is crisp. Drizzle with lemon juice. Sprinkle with tarragon and serve.

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