Serving healthy food today to the future we will serve tomorrow
Oven Roasted Lemon Chicken
INGREDIENTS
-
One-Eight Piece Chicken
-
One Lemon
-
Olive Oil
-
Parve Margarine
-
Spices: Dried Rosemary, Thyme, Basil, Pepper, Lemon Pepper, Salt, and Paprika.
-
1 Large Cooking Pan
INSTRUCTIONS
-
Preheat the oven to 350.
-
Pour a little oil into a medium sized cooking pan (2 inches deep) and rub it around
-
Put the defrosted chicken in the pan with the less meaty part up.
-
Coat the chicken with a thin layer of oil.
-
Lightly Sprinkle the spices over the side of the chicken facing up:
-
a.1/2 Tablespoon of Basil, Pepper, Salt, and Paprika
-
b.1 Table Spoon of the thyme, rosemary, and pepper
-
-
Cut the lemon and squeeze half of it on the side of the chicken facing up.
-
Turn over the chicken and repeat steps #4-6.
-
Add a light dab of Parve Margarine on the top of each piece (to make it brown and crispy on the top)
-
Add about 1 cm of Water to the base of the pan so the chicken doesn't dry out. (To really keep moist, cover with tin foil)
-
Put chicken in oven for 25 minutes and turn pan around (in case oven heats unequally).
-
Put chicken in for another 25 minutes
-
Cut a piece of the chicken to ensure its white on the inside and not pink.
$10.99/lb.
$7.99/lb.
Vac Pack $2.99/lb.
$10.99/lb.
$3.59 per pack
Vac Pack $2.99/lb.