I have been in a bit of a rut cooking wise. After chatting with my sister today, I decided to dig back in the nether-regions of my mind for some of those old favorites that I have neglected to make in ages.
One of the dishes that came to mind was Lemon Chicken. This tasty chicken dish was a staple at my hubby's house when he was growing up. After we were married, my Mother-in-Law was kind enough to share her recipe with me.
I generally make Lemon Chicken using split chicken breasts (my boys prefer white meat),but you could use any bone-in chicken pieces that you would like. If calories are not a concern, leave the skin on. The additional flavor that the skin imparts is worth it.
1 tsp. olive oil
1-2 lbs. split chicken breasts, or other bone-in chicken pieces
salt & pepper
1-2 lemons, cut into wedges
Preheat your oven to 400 degrees F.
Season the chicken pieces liberally on both sides with salt, freshly ground pepper and garlic powder.
Heat a frying pan over medium high heat. Add the olive oil and cook the chicken pieces for 3-5 minutes or until golden brown.
Squeeze the lemon wedges over the chicken. Tuck the wedges around the chicken and place the entire pan in the oven. Allow the chicken to cook 10-15 minutes or until the juices run clear.