Baked Lemon Chicken

Evie Davis

6 servings

  • 14 pieces of chicken
  • 1 stick butter
  • ¼ cup oil
  • salt, pepper, oregano
  • juice of 2 lemons
  • cornstarch

Liberally sprinkle chicken with salt, pepper and oregano.  Heat butter and oil together until butter is melted.  Pur half into 2 shallow baking pans.  Place chicken in pans without over crowding.  Mix remaining butter mixture with the lemon juice and baste.  Baste several times during baking with drippings in pan.  Bake 1 ½ hours at 325.  Chicken should be nicely browned and well done.

To make a lemon gravy place chicken on a platter and keep warm in oven.  Put all the drippings in one pan, add two cups, approximately, of water and keep on medium heat.  Make a roux of 4 T. cornstarch in ½ cup water (again, approximately) and stir into the drippings.  Continue to stir, bring to a boil and simmer for about 5 minutes, stirring occasionally.  You may need to add more water or cornstarch.  Experiment…the results will be tasty!

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