Italian Lemon Chicken

Makes 4 servings

  • 1 broiler-fryer chicken (about 3 lb.), cut up
  • 6 tablespoons lemon juice
  • 6 tablespoons butter or margarine, melted
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme dried, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup dry Italian bread crumbs

1. Pierce chicken pieces with a fork. Place chicken and 1/4 cup of the lemon juice in a large reclosable bag or a shallow dish. Turn chicken to coat. Close bag or cover dish. Marinate at room temperature for 1 hour.

2. Meanwhile, in another shallow dish, mix butter or margarine, remaining 2 tablespoons lemon juice, oregano, thyme, salt and pepper.

3. Preheat oven to 375°. Remove chicken from lemon juice and dip in seasoned butter. Coat chicken with crumbs. Arrange chicken in an ungreased 13 x 9 x 2-inch baking pan.

4. Bake, uncovered, for 1 hour or until chicken is no longer pink when cut along bone and juices run clear.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Click Here to Leave a Comment Below