A great recipe for lemon chicken with the added bonus of onion, garlic and parsley.
- * 2 Tbs. 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 lb.
- * 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 Tbs. 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 3 hours. (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.