lemon chicken. easy.

I’ve received numerous requests for my lemon chicken recipe that I posted last week for my friday favorites. I must admit that I am not much of a recipe follower. I tend to cook on a whim — a dash of this and a sprinkle of that — and thankfully, it turns out.

For that, I thank Food Network. I’d like to think that watching hours of their programming {while folding laundry} has in fact helped launch my home “chef” career. hee hee… Actually, I should be thanking my mother for all of her years of amazing food and the fact that she would grab stuff and make great meals.

Anyways here’s what I do when I make the lemon chicken. easy.

1 cut up fryer chicken {use all natural}
4 lemons
Butter
Salt, Sage, Italian Seasoning, Garlic Powder {get the good organic stuff}

Heat oven to 325. Place chicken in roasting pan. Take a pat of butter and place it under the chicken skin — rub skin to spread butter {I learned this via Food Network’s Aarti Sequeria}. Sprinkle chicken with salt, ground pepper, garlic powder {you could use fresh garlic, chop it and spread it on the top as well} and italian seasonings. Quarter the lemons and squeeze a bit on the chicken.. Then add to pan. Add 1/2 cup to 1cup water to bottom of pan {depends on how much chicken you use and how big a pan. I just like a bit to coat the bottom and then make the sauce}. Bake for an hour or until chicken is done and juices run clear. The skin should be golden brown and crispy at this point.

Plate your chicken.

If you want a lemon type sauce – take remaining broth left on pan and add to sauce pan. Add 2-3 tablespoons butter and some finely chopped sage {optional}. Make a paste with some water and flour {I probably used 1-3 tbls gluten free flour} and then whisk that slowly into remaining sauce – don’t just sprinkle the flour into it as it won’t mix and you’ll have globules of flour. Heat to just boiling stirring constantly. Simmer for a bit and salt to taste. If desired squeeze in some of the lemons left in pan. This is rather lemony tasting — so be prepared!

Just before serving squeeze lemons over chicken. Works great with butternut squash that is coarsely smashed and mixed with a bit of butter and brown sugar. We let the lemon sauce mingle with that squash — salty, sweet, sour — yum!

how about you? do you have a go-to fall type dish?