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LEMON CHICKEN

Other: AMERICAN

THIS RECIPIE IS IMPORTANT TO ME BECAUSE ITS THE FIRST RECIPIE THAT MOTHER TAUGHT ME TO MAKE. I LIKE TO MAKE THIS DISH ON SUNDAY.

Ingredients

1 CHICKEN QUARTERED
1/2 TEASPOON OREGANO
1/4 TEASPOON GARLIC
1/2 STICK OF BUTTER
SALT & PEPPER TO TASTE
JUICE OF 2 LEMONS

Preparation

PREHEAT OVEN TO 400 DEGREES. SPRINKLE CHICKEN WITH OREGANO & GARLIC POWDER. MELT BUTTER IN ROASTING PAN OR CASSEROLE. ADD CHICKEN, TURN TO COAT. SPRINKLE WITH SALT & PEPPER. ROAST CHICKEN SKIN SIDE UP, UNCOVERED, FOR 30 MINUTES OR UNTIL GOLDEN BROWN. TURN PIECES OVER AND CONTINUE ROASTING UNTIL BROWN (ABOUT 30 MORE MINUTES) REDUCE HEAT TO 300 DEGREES AND COOK UNTIL TENDER. SQUEEZE LEMON JUICE OVER CHICKEN.

COVER AND LET SIT IN TURNED OFF OVEN FOR 15 MINUTES. REMOVE FROM PLATTER & SERVE.

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