The lemon and garlic give this gluten-free dish a tasty zing.
3½ pounds chicken (skinned and cut into 10 pieces)
¼ teaspoon salt
¼ teaspoon pepper
1½ cloves of garlic (thinly sliced, or 1 tsp. garlic powder)
4 thyme sprigs (fresh, or 1 tsp. dried thyme)
3 cups onion (thinly sliced)
1½ cup gluten-free chicken stock (or water)
¼ cup lemon juice
1 lemon (sliced into 10 slices, seeds removed)
- Combine salt, pepper, garlic and thyme. Lay chicken pieces into 11×13 baking pan. Sprinkle seasonings over chicken.
- Combine onions, stock and lemon juice in a saucepan. Heat to a boil. Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice.
- Bake for 30 minutes at 400°F until golden brown and juices are clear-colored.
Makes 5 servings. Per serving: 450 calories, 11g total fat, 3g saturated fat, 225mg cholesterol, 470mg sodium, 15g carbohydrates, 3g dietary fiber, 6g sugar, 71g protein.
Recipe courtesy of the U.S. Department of Agriculture.