This is the third or fourth time I have made a lemon chicken on this MidCentury journey. This by far had the most lemon flavor!
I cut my chicken into two equal parts, leaving all the bones and skin intact. For serving I separated the breast from the thigh and drumstick. I left the thigh and drumstick intact. I also removed the wing portion to serve separately.
Cooking the chicken skin side down first allows for the skin to crisp nicely once the dish it turned. But it doesn’t get too brown, which is nice.
I ended up using two lemons sliced thin, there weren’t enough slices from one lemon to cover the whole bird.
The tarragon, basil, thyme and garlic make a lovely seasoning crust over the chicken.
The lemon juice and the juices from the chicken blend nicely to make a lemony sauce. I did add a little over the top when serving.
Really loved the lemon flavor and the very moist chicken!
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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