Lemon-Peppered Chicken

Serves: 4
Total Calories: 860


1 broiler-fryer chicken (3 lb.), quartered
1/2 to 1 tablespoon lemon peel grated
1/3 cup lemon juice (about 2 large lemons)
2 tablespoons water
1 tablespoon parsley minced
1 teaspoon dried fine herbs, crushed
1 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 375°. Remove skin and trim fat from chicken. Place in a small roasting pan.

In a small bowl, mix lemon rind and juice, water, parsley, fine herbs, salt and pepper. Pour over chicken.

Bake chicken, basting every 20 minutes with juices, for 1 hour or until tender. Place chicken on a serving plate. Spoon juices and herbs over.

Nutritional Facts:

Serves: 4
Total Calories: 860
Calories from Fat: 0

This Lemon-Peppered Chicken recipe is from the Slender Feast Cookbook. Download this Cookbook today.

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