Recipe: Lemon-Onion Chicken
Serves 2 to 4 depending on portion size and whether any guests like the dark meat. I use one small chicken per couple and save the leftovers for other things.
2 Tbl butter
1 tsp onion powder
1 tsp garlic minced (jar garlic is fine)
3 tsp minced, fresh, Italian parsley
1 roasting chicken, 3 to 4 pounds
1 large lemon
Loosen the skin on the chicken breast with your fingers so you can get under it and "stuff the skin." If you have fingernails, be careful or you'll have pierced chicken skin and things will leak out.
Put a tablespoon of butter under each side. A cold pat of butter works fine.
Mix onion powder, garlic and minced fresh parsley and then stuff that mixture under the skin on both sides too.
Season skin with salt and pepper if you like.
Roast the chicken at 350 degrees for approximately 1 hour. (Follow the directions on the chicken package for roasting instructions. It depends on the size of chicken you bought.)
Ten minutes before the scheduled finish time, squeeze one-half of the lemon over the chicken. Just drizzle all over the top of the chicken. Put the chicken back in oven for ten more minutes until roasting is complete.
When you have the slices of breast meat on the plates, squeeze the last half of the lemon over the slices.
To round out the meal I suggest serving this with Parmesan-Black Pepper Mashed Potatoes. The cool thing these days is to put the potatoes under the meat on the plate. A side dish that would be great is Zucchini-Tomato Strata. You can choose your own dessert to go with this too!
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