Very Simple Lemon Chicken

CLUCK, CLUCK, CLUCK!!!

I want to share a very simple and basic baked chicken recipe. I originally got the idea from a recipe in a Taste of Home issue (Feb/March 2009, pages 32-33). The first couple of times I followed the recipe ingredient for ingredient, but after that I modified it. It still tastes great and I get compliments on it every time I make it.

It's featured in Taste of Home under "Lemon Basil Chicken" but I consider it "Lemon Chicken". Here is the recipe as it's featured in the magazine. You can make it like this, how I modified it, or how ever you so choose. Either way, I think the secret is the lemon!

Lemon Basil Chicken

Ingredients:
1 med. lemon
2 garlic cloves, divided
1/4 cup minced, fresh basil, divided
1 broiler/fryer chicken
2 Tbsp. butter, melted
1/4 tsp. pepper

Directions:
Grate lemon peel to measure 2 tsp. Cut lemon in half; squeeze juice from half. Set aside. Slice one garlic clove; place sliced garlic, 2 Tbsp. basil and the remaining lemon half in chicken cavity.

Place chicken breast side up in a shallow roasting pan; rub with reserved lemon juice. Mince remaining garlic; combine with butter and reserved lemon peel. Brush mixture over chicken. Sprinkle with salt, pepper and remaining basil.

Bake uncovered at 375 degrees F. for 1-1/4 hours to 1-1/2 hours, or until meat thermometer reads 180 degrees. Let stand for 15 minutes before carving.

So I'm a little lazy and don't feel like grating lemon peels, and since no vampires live out here in these hills, I never have garlic in my house. Here is my version of this recipe:

Lemon Chicken

Ingredients:
1 med. lemon
2 Tbsp. melted butter
1 broiler/fryer chicken
Pampered Chef Lemon Pepper Rub (Or any seasoning of your choice)

Directions:
Place chicken breast side up in shallow baking dish. Cut lemon in half and insert one half into chicken cavity. Brush melted butter all over chicken. Sprinkle entire chicken with lemon pepper rub (or any seasoning of your choice, or not at all). Slice up remaining lemon half and place slices over chicken.

Bake uncovered at 375 degrees F. for 1-1/4 hours to 1-1/2 hours, or until meat thermometer reads 180 degrees. Let stand for 15 minutes before carving.

This is so simple and tastes great! Your chicken should come out very tender and juicy! It's so good served with a salad and warm bread. Plus, Dan and I can eat off of it for at least three meals!

Happy carving!


                                                                                                  ...cluck... cluck... cluck...


Marshall, Marguerite. "Lemon Basil Chicken." Taste of Home Magazine.  Feb./March. 2009. 32-33.