Lemon Chicken

When life gives you lemons…

make lemon chicken!

This recipe was given to me by an amazingly innovative cook, who also is my dear friend, Kay.  She came up with this no mess, no fuss recipe for an easy, yet delicious weekday dinner fix.  One can never have too many good chicken recipes!

Lemon Chicken

1 whole chicken, cut up into 8 pieces
4 tablespoons flour
1 tablespoon paprika
2 – 3 tablespoons butter
salt and pepper

Dressing 
1/4 cup canola oil
3 garlic cloves, crushed
rind of 1 good sized lemon plus it’s juice (take the rind off first before juicing)
2 tbs low sodium soy sauce

Preheat oven to 350.  Make dressing, by placing all the ingredients into a small
container with lid, and shake to combine, place in fridge as you continue with the 
chicken.

Wash and dry well the chicken pieces. Place flour, paprika, salt and pepper into a
plastic bag.  To avoid chick sticking, rub all sides of casserole dish, which will fit
the chicken in one layer, with some butter.  Place a couple of chicken pieces into 
the plastic bag with the flour mixture and shake it until the chicken is nicely covered.
Do this to all the chicken.  Place the chicken skin side down and bake for 20 minutes.
Remove casserole dish from the oven, turn the chicken over so that the skin is now
exposed.  Pour the dressing over the chicken and place back into the oven for 
another 20 minutes…Broil if you want a crispy skin.  Serve with rice and vegetables.