Whats For Dinner Next Week:Lemon Onion Chicken

Come on in, we are getting ready for the Community Tag Sale. We have an annual Community Tag Sale so it is a perfect opportunity to get organized and pass on a few things that we don't need any longer. I am just taking a few minutes to put my menu together so I can do my marketing and get ready for the sale.Don't forget to bring  your chili recipe over for the Texas Star Chili Cook Off.Texas Star Chili Cook Off
I am giving away cook books and we are having so much fun. You don't want to miss out...Oh wow we better get busy here!

 Feature Recipe on Tuesday

Lemon Onion Chicken

Saturday

Tag Sale Day

Brots on The Grill

with

German Toppings

Brownies and Blue Bell

Sunday

Slow Cooker

Rancheo Beans and Rice
Cole Slaw

Crusty Garlic Corn Bread

From My Cook Book
Miz Helen's Kitchen Table

Buttermilk Pie

Monday
Oven Baked

Bar B Que Beef Short Ribs

Left Over Rancheo Beans from Sunday

Hot Potato Salad

Garlic Bread

Left Over from Sunday

Buttermilk Pie

Tuesday
Feature Recipe

 Lemon Onion Chicken

Fresh Spinach Saute'

Buttered Fingerling Potatoes

Cheesy Herb Biscuits

Pumpkin Custard Cup

Wednesday

Spaghetti and Meatballs

With

Homemade Tomato Basil Sauce

Crusty French Bread for Dipping

Basil Cookies with Lemon Yogurt

Thursday

Baked Reuben Loaf

Tossed Green Salad

Fresh Pear and Apple Compote

Friday

Gone Fishing

(Hoping to Have)

 Pan Seared Catfish

Pan Fried Potatoes and Onions

Turnip Greens

Baked Hush Puppy Bread

Cherry Pie

Lemon Onion Chicken 

Prepare The Chicken

 Enjoy!

Lemon Onion Chicken

1 21/2 pound to 3 pound fryer chicken (I use free range)

2 tablespoons Extra Virgin Olive Oil

1 tablespoon dried thyme

1 teaspoon salt

1 teaspoon pepper

2 large sprigs of rosemary or 1 1/2 tablespoons dried rosemary

2 medium size red onion sliced

4 medium size lemons

3 garlic pods minced

2 cups chicken broth

• Wash the chicken inside and out. 

•  Place one of the sliced onions and the minced garlic on the bottom of a dutch oven baking pan, squeeze the juice of 1 of the lemons over the onions, then place the chicken on top of the onions. 

•  Squeeze the juice of the other 3 lemons over the chicken. Place 1 of the lemons in the cavity of the chicken and the other two around the chicken. 

•  Cover the chicken with the olive oil, next season the chicken with salt, pepper, thyme, if you are using dried rosemary use it now.Next cover the chicken with the other red onion slices and top with the sprigs of rosemary if you are not using dried rosemary.

•  Last pour the chicken broth very carefully around the edge of the baking pan, careful not to wash off the season from the chicken.

•  Cover and bake at 425 degrees for 1 hour and 15 minutes.

 This is a wonderful baked chicken with great flavor. It makes its own rich sauce that can be thicken with a little corn starch if you like.
Print Recipe 

I am so happy that you came by the cottage today, maybe you can stop by this week end for the Tag Sale. I will be selling my cook book, Miz Helen's Kitchen Table, Fresh Herbs, and many other items.

I hope you have a wonderful fall week end.
Peace and Joy
Miz Helen
This Post is Linked to:
Culinary Smackdown November 2010
Menu Plan Monday
Hunk of Meat Monday
Foodie Friday
Family Food Friday