Recipe: Tangy Baked Lemon Chicken

TANGY BAKED LEMON CHICKEN

1 cut-up broiler-fryer chicken
1/3 cup flour
1 1/2 teaspoon salt, divided
1 teaspoon paprika
1/2 teaspoon poultry seasoning, divided
4 tablespoon butter-flavored margarine, melted
1/4 cup fresh lemon juice
1 green onion, chopped
1/2 teaspoon pepper
1 clove garlic, halved

Spray 9-by-13-inch baking pan with vegetable cooking spray. In shallow dish, mix together flour, 1 teaspoon of the salt, paprika and 1/4 teaspoon of the poultry seasoning. Add chicken, one piece at a time, turning to coat lightly. Dip each piece of floured chicken in melted margarine; arrange, skin down, in single layer in prepared baking pan. Cover and refrigerate at least 30 minutes." Bake uncovered, in 375 degrees F. oven for 25 minutes. In food processor or blender, place lemon juice, green onion, pepper, garlic, remaining 1/2 teaspoon of the salt and remaining 1/4 teaspoon of the poultry seasoning; process or blend 30-seconds. After chicken has cooked for 25 minutes, remove from oven, turn and spoon lemon sauce over each piece; then spoon pan drippings over chicken. Return to oven and bake 25 minutes more.

Makes 4 Servings.

* May be done night before or in morning before leaving for work.

Source: National Chicken Council