If you prefer the flavors of rosemary, thyme or tarragon, you may like to add or substitute those herbs to this recipe as well. They all pair nicely with the brightness of the lemon.
1(4 to 4 1/2 pound) Chicken, cut into 8 pieces, cleaned and patted dry
Salt and ground black pepper, to taste
1cupall-purpose Flour
3TbspOil for frying, olive oil, vegetable oil, canola oil or alike; divided
1large onion, sliced
2tspminced garlic
1lemon, juiced (about 4 tbsp) and zested
1lemon, sliced
2teaspoonsfresh parsley, chopped
1cupchicken broth
Instructions
Pre-heat the oven to 400°F
In a large skillet over medium high heat, heat 1 tbsp of oil and add onion slices. Cook until the onions are tender. about 5 minutes. Add the garlic and saute another minute. Remove the onions from the pan and set aside.
Meanwhile, season the chicken liberally with salt and pepper. Dredge the chicken in the flour, shaking off any excess. Repeat with all pieces of the chicken. Set aside on a dish while the onions finish cooking.
Once the onions are finished, cooking, transfer them to a 9" x 13" ovenproof baking dish. Into the onions add the lemon, juice, zest, and slices. Sprinkle with parsley and then top with the chicken broth. If the lemons are overly bitter, add a pinch of sugar or sweetener, to taste.
Now add the remaining oil to the skillet and heat before adding the chicken skin side down. Cook the chicken for 4 minutes per side and transfer to the baking dish. Cook the chicken in batches if needed.
Place the baking dish into the preheated oven and bake for 30 - 45 minutes or until the chicken is cooked through and the juices run clear and the internal temperature of the chicken reaches 165°F.
Garnish with extra lemons and parsley.
Serving suggestions: pair with roasted or steamed seasonal vegetables, roasted potatoes, rice pilaf or orzo pasta.
Notes
If you prefer the flavors of rosemary, thyme or tarragon, you may like to add or substitute those herbs to this recipe as well. They all pair nicely with the brightness of the lemon.