The other day, a coworker and I were doing a program on cookies, and I made lemonade. REAL lemonade, none of that powdery fake stuff that comes in a can. This required me to buy 14 lemons, but I only ended up using 9 of them. So, I needed a recipe that allowed me to use up some of the remaining fruit. This recipe was pretty simple and easy to do, so it ended up being dinner one night. (And before someone comments on my lack of veggie in the picture, I did have some fruit juice with the meal.) This does provide a lot of chicken though. I halved the recipe, and I still ended up with quite a bit of leftovers. So plan accordingly.
Ingredient List
4 lbs chicken (this is approximately one whole chicken)
4 lemons, halved
6 cloves garlic, minced
1 T curry powder
salt and pepper to taste
Arrange the chicken in a 9*13 baking dish. Squeeze the lemon halves over the chicken, and sprinkle garlic, curry powder, salt and pepper over the chicken. Arrange the lemon rinds over top.
Cover with foil and bake 45 minutes at 350. Remove the foil and continue baking for another 15 minutes, or until the juices run clear. Allow the chicken to cool a few minutes before serving. I recommend serving with rice.
Bon appetite!
Tags: chicken, lemons, gluten free, dairy free
Ingredient List
4 lbs chicken (this is approximately one whole chicken)
4 lemons, halved
6 cloves garlic, minced
1 T curry powder
salt and pepper to taste
Arrange the chicken in a 9*13 baking dish. Squeeze the lemon halves over the chicken, and sprinkle garlic, curry powder, salt and pepper over the chicken. Arrange the lemon rinds over top.
Cover with foil and bake 45 minutes at 350. Remove the foil and continue baking for another 15 minutes, or until the juices run clear. Allow the chicken to cool a few minutes before serving. I recommend serving with rice.
Bon appetite!
Tags: chicken, lemons, gluten free, dairy free