Yield: 1 servings
4-6 pieces of chicken 2-3 lemons, juiced (retain the pulp) 3 Tblsp finely chopped onions (or more. I like more.) 2 tsp ground thyme 1 Tblsp oil 1 Tblsp butter 2 cloves garlic ½ tsp salt ½ cup flour 1 tsp seasoned salt pepper to taste Preheat the oven to 350F.
Mix the flour and seasoned salt in a bag. Place each piece of chicken in the bag and shake to coat. Place skin side down in a preheated baking dish (cake pan works well) with the butter, melted. Place the chicken in the oven for 30 minutes.
While the chicken cooks for this first part, prepare the sauce: Combine the lemon juice and pulp with the onions, thyme, oil and pepper. Crush the peeled garlic cloves with the salt with a fork. Add to the lemon sauce.
Take the chicken out of the oven and flip the pieces over. Spoon the lemon sauce over the chicken, making sure the onions stick to the chicken. Return to the oven until the chicken is no longer pink in the middle -- one hour should do. (Covering the baking dish is optional). Submitted By FLORENCE THOMPSON On 03-27-95