I have made several lemon chickens during this recipe journey. They are all just a tiny bit different.
The seasoning blend on this chicken is lovely. It gives the chicken a lot of flavor. The only thing I would suggest adding more of is salt. It was just a tiny bit under salted.
Cooking the chicken skin side down gives the chicken time to cook through before turning. I think if you cooked it skin side up the whole time the skin would over brown.
Flipping the chicken halfway through also allows the lemon flavor to permeate the chicken quite well.
The chicken turned out moist and lemony, which was perfect. I served the dish with the Baked Brussels Sprouts With Chestnuts. It was the perfect side dish.
LEMON CHICKEN 2
3 Tablespoons Olive Oil
1 Fryer Chicken, Cut Into Pieces
1/4 Teaspoon tarragon
1/4 Teaspoon Basil
1/4 Teaspoon Thyme
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Seasoned Salt
1 Lemon, Thinly Sliced
1 Lemon, Juiced
1 Bay Leaf
1 Teaspoon Seasoned Salt
Preheat oven to 350 degrees. Cover the bottom of a baking dish with oil. Place chicken, skin side down in pan and sprinkle evenly with herbs. Cover with lemon slices. Drizzle lemon juice over chicken, add bay leaf and bake 30 minutes. Turn chicken and sprinkle evenly with seasoned salt. Bake an additional 35 minutes.
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