One
of our favorite Sunday dinners is easily a roast chicken dinner. There are many ways to make a roast chicken,
either whole or pieces, and they are all easy and delicious. One of our favorites is Lemon Chicken.
I
start by thoroughly washing a chicken and letting it dry a bit. Meanwhile I cut up carrots, onions, celery
and potatoes. I find yellow or red
potatoes more flavorful. I coat a baking
dish with non stick spray and arrange the vegetables in the pan.
After
seasoning both sides of the chicken with lemon pepper I place the pieces on top
of the vegetables. I cover the dish with
a sheet of foil and place in the oven for an hour at 350° for an hour before
removing the foil and allowing it to bake another thirty minutes.
The
chicken falls off the bone and the juices flavor the roasted vegetables to
perfection. Leftovers reheat beautifully
too.
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