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Baked Lemon Chicken
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
3-1/2 lbs. chicken breasts and thighs, skinned 1/4 t. salt freshly ground pepper 1/3 c. flour for dredging 2 T. olive oil 3 c. thinly sliced onions 1-1/2 T thinly sliced garlic 8 sprigs fresh thyme 1-1/2 c. chicken stock 2 lemons
Directions:
Preheat oven to 400°. Cut the chicken breasts in half and season all the chicken with salt and pepper and dredge in flour. Heat 1 T. olive oil in large ovenproof skillet over medium heat. Sauté the chicken pieces until golden brown. Transfer to a plate and reserve. Discard the fat from the skillet and add the remaining olive oil. Add the onions and garlic, and cook over low heat for 15 minutes, stirring occasionally until onions are soft and lightly browned. Remove from heat. Spread the thyme over the onions and garlic. Arrange the browned pieces of chicken side by side over the onions. Add the chicken stock. Cut one lemon into thin slices and place one slice on each piece of chicken. Cut the other lemon in half and squeeze through a strainer over the chicken. Return the skillet to the heat and bring the stock to a simmer. Cover, and bake in the oven for 5 to 15 minutes.