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LOCATION: Recipes >> Poultry >> Lemon Baked

Print this Recipe    Lemon Baked

Baked Lemon Chicken
Yield: 4-6 serving

3 lb. broiler-fryer or chicken breasts
1 tsp crumbled dry oregano
2 garlic cloves, minced
2 Tbsp butter
1/4 cup sherry or water
3 Tbsp lemon juice
salt and pepper

Wash chicken and giblets; pat dry. Season chicken with salt and
pepper. Sprinkle half of garlic and oregano inside cavity of
chicken. Melt butter in frying pan and brown chicken. Transfer to
crock pot. Sprinkle with remaining oregano and garlic. Add sherry
to frying pan, stir to loosen brown bits. Pour into crock pot.
Cover, cook over low (200 degrees) for 8 hours. Add lemon juice
last hour. Transfer chicken to cutting board. Skim fat from juices
and pour to a serving bowl. Serve with juices over chicken.

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