LEMONY BAKED CHICKEN

AuthorSite EditorCategory,
Yields1 Serving
 6 chicken legs or thighs, washed
 Butter
 Salt and pepper
 Paprika
 Parsley flakes
 Dijon mustard
 Lemon juice or a lemon
 Vegetable oil
If desired:
 Add chunks of potato during baking to make a full meal
1

Preheat a Dutch oven. Put three small rocks in the bottom. Wipe inside of a pie pan with a little cooking oil. Separate and wash chicken pieces. Salt lightly. Arrange chicken in bottom of pie pan.

Mix 2 tablespoons of butter, 2 teaspoons of mustard and 2 teaspoons of lemon joice (squeeze from lemon). Spread mixture over chicken, using all of it. Slice up squeezed lemon and put slices on top of chicken pieces

Dust with a bit more salt, a little pepper, a little paprika, and a some parsley for color.

Place pie pan on rocks in bottom of Dutch oven and cover. Place about ten charcoals under the oven and twice as many on top. Bake 45 to 60 minutes, depending on heat level, until done - meat is loose on bones. To get a more browned finish, last fifteen minutes raise heat on top really high, lower on bottom.

Transfer to plates. Discard lemon.

(serves 6, a dinner main item)

Ingredients

 6 chicken legs or thighs, washed
 Butter
 Salt and pepper
 Paprika
 Parsley flakes
 Dijon mustard
 Lemon juice or a lemon
 Vegetable oil
If desired:
 Add chunks of potato during baking to make a full meal

Directions

1

Preheat a Dutch oven. Put three small rocks in the bottom. Wipe inside of a pie pan with a little cooking oil. Separate and wash chicken pieces. Salt lightly. Arrange chicken in bottom of pie pan.

Mix 2 tablespoons of butter, 2 teaspoons of mustard and 2 teaspoons of lemon joice (squeeze from lemon). Spread mixture over chicken, using all of it. Slice up squeezed lemon and put slices on top of chicken pieces

Dust with a bit more salt, a little pepper, a little paprika, and a some parsley for color.

Place pie pan on rocks in bottom of Dutch oven and cover. Place about ten charcoals under the oven and twice as many on top. Bake 45 to 60 minutes, depending on heat level, until done - meat is loose on bones. To get a more browned finish, last fifteen minutes raise heat on top really high, lower on bottom.

Transfer to plates. Discard lemon.

(serves 6, a dinner main item)

LEMONY BAKED CHICKEN