Lemony baked chicken

Yield: 4 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
8 \N Chicken thighs or breasts halves
1 cup Dried tomato bits
¼ cup Lemon juice
¼ cup Chicken stock
1 tablespoon Grated lemon peel
1 tablespoon Rosemary
\N x Salt and pepper

Place dried tomato bits in bottom of a baking dish or pan. Place chicken one layer deep over tomato bits. Pour lemon juice and stock over chicken. Sprinkle lemon peel, rosemary, salt and pepper over all. Cover and bake at 350~ until tender, about 40 to 45 minutes.

Before serving, spoon juices over top of chicken. (wrv)

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