Morrow's Lemony Baked Chicken

Morrow’s Lemony Baked Chicken

Morrow’s Lemony Baked Chicken
Morrow’s Lemony Baked Chicken
Recipe By:

  • 1 (4-lb.) chicken, cut into pieces, patted dry and seasoned
  • Flour
  • Extra virgin olive oil
  • 1 large Vidalia onion, thinly sliced
  • Peel of half a lemon (no white pith), cut into thin strips
  • 3 T. minced garlic
  • 3 T. fresh rosemary
  • 1 T. honey
  • ¼ c. fresh squeezed lemon juice
  • 1 c. chicken broth
  • Salt, black pepper
  • Chopped parsley or green onions, lemon slices, garnish, if desired

  1. Preheat oven 400.
  2. Season chicken with salt, red/black pepper and garlic powder after you pat it dry.
  3. Dredge chicken in the flour and shake off excess.
  4. Heat a large skillet with olive oil drizzled in bottom.
  5. Add chicken skin side down and saute until golden brown, about 5 minutes on each side.
  6. Remove chicken from skillet and save.
  7. Discard oil and wipe pan out with paper towel.
  8. Add more olive oil and heat.
  9. Add onion and cook until golden.
  10. Add lemon zest, garlic, rosemary and cook for 2-3 minutes.
  11. Add honey, lemon juice and broth. Heat and bring to a simmer.
  12. With slotted spoon, transfer onions to a 9×13” baking dish and spread them out.
  13. Arrange chicken, skin-side up in single layer over the onions.
  14. Pour the cooking liquid over the chicken. Sprinkle with more salt and pepper.
  15. Bake, basting every 15 minutes until cooked through, about 45 minutes.
  16. Remove from oven and serve.
  17. Garnish with chopped parsley or green onions and lemon slices if desired.


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