Oven-Fried Lemon Chicken
There are some ingredients that were just MADE for one another. I happen to think that lemons and chickens belong in that category. This is a humdinger of a recipe that you will be glad to add to your repertoire. Bon app�tit!
1 whole chicken (about 3 to 4 lbs.)
Pam cooking spray, or similar
1/2 cup lemon juice
1 cup seasoned breadcrumbs
1/8 tsp. freshly ground black pepper
1/2 tsp. paprika
2 Tbsp. grated Parmesan cheese
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 cloves garlic, minced
juice of 1 lemon (2 to 3 Tbsp.)
2 Tbsp. olive oil
Preheat oven to 400� F. Cut chicken into pieces. Coat baking pan with Pam. Combine breadcrumbs, pepper, paprika, cheese, thyme, basil and oregano in a large, tightly-sealed plastic bag. Seal and shake well to mix.
Dip some of the chicken pieces in lemon juice, then shake in the plastic bag to coat thoroughly with breading. Transfer the breaded chicken to the prepared baking pan. Repeat the process until all the chicken is breaded. Sprinkle with garlic, lemon juice and olive oil.
Place the baking pan in the oven and bake for 1 hour. Garnish with parsley and lemon slices. Serve hot, room temperature or cold.
Note: Boneless skinless chicken breasts can be substituted for chicken parts. Reduce oven temperature to 350� F. and bake for 1 hour.
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