- 1 broiler-fryer chicken (3 lb.),
quartered
- 1/2 to 1 tablespoon lemon peels
grated
- 1/3 cup lemon juice (about 2 large
lemons)
- 2 tablespoons water
- 1 tablespoon parsley minced
- 1 teaspoon dried fine herbs, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
This recipe makes 4 servings.
Preheat oven to 375°. Remove skin and
trim fat from chicken. Place in a small
roasting pan.
In a small bowl, mix lemon rind and juice,
water, parsley, fine herbs, salt and pepper.
Pour over chicken.
Bake chicken, basting every 20 minutes with
juices, for 1 hour or until tender. Place
chicken on a serving plate. Spoon juices and
herbs over.
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