Baked Lemon Chicken

Tonight's dinner for company was a baked lemon chicken recipe I modified slightly from Kelly the Kitchen Kop's blog http://kellythekitchenkop.com/2012/03/baked-lemon-chicken-recipe.html.  She has lots of recipes and other information and testimonials in support of the real food lifestyle.  My chicken was cut while I waited at The Old Fashioned Butcher Shoppe on Stringtown Road. They get their chickens fresh on Tuesdays and Thursdays from a farm near Goshen, Indiana.

I roasted sweet potatoes, carrots, beets, onion, rutabaga, and Brussels sprouts (mixed with a couple tablespoons of olive oil and freshly ground salt and pepper) in the same oven, at the same time, I baked the chicken.

INGREDIENTS

2 fryer chickens cut into eight pieces each

Juice of 2-3 lemons

1 Tbsp extra virgin olive oil

1 cup gluten-free Panko bread crumbs

1/2 tsp sea salt

1 tsp lemon pepper

1 tsp dried basil

1 tsp dried oregano

COOKING INSTRUCTIONS

Wash chicken pieces, dry, and set out about an hour before cooking to allow them to come to room temperature.  Place in Baggie or bowl with lemon juice and olive oil.

Preheat oven to 375 degrees.  Spray or grease 9"x13" baking pans with olive oil.

Put remaining ingredients through food processor, then into separate Baggie or bowl.  Place chicken, one piece at a time, in Baggie or bowl to coat with bread crumb mixture.  Place coated pieces in prepared pan.

Bake 45 minutes.  (Optional step is to grill the chicken briefly before baking)

Nutritional information: 8 servings with 2 pieces per serving, per serving = 557.4 calories, 36.9 g fat, 168.8 mg cholesterol, 327.9 mg sodium, 10.7 g carbs, 0.1 g dietary fiber, 42.9 g protein