Lemon-Peppered Chicken

This simple dish is easy enough to make on a weeknight, but pretty enough for company. Cook the chicken quartered to get it done faster, or cook up the whole bird for a pretty presentation. Personally I prefer mine quartered.

This makes quite a bit of chicken. I serve it with rice and vegetables the first day. Leftovers make wonderful chicken salad for lunch the next day and don’t forget to save the bones to cook up some soup or chicken broth.

• 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.