Lemon Onion Chicken

Lemon Onion Chicken

Miz Helen's Kitchen

1 21/2 pound to 3 pound fryer chicken (I use free range)

2 tablespoons Extra Virgin Olive Oil

1 tablespoon dried thyme

1 teaspoon salt

1 teaspoon pepper

2 large sprigs of rosemary or 1 1/2 tablespoons dried rosemary

2 medium size red onion sliced

4 medium size lemons

3 garlic pods minced

2 cups chicken broth

• • Wash the chicken inside and out.

  • Place one of the sliced onions and the minced garlic on the bottom of a dutch oven baking pan, squeeze the juice of 1 of the lemons over the onions, then place the chicken on top of the onions.

  • Squeeze the juice of the other 3 lemons over the chicken. Place 1 of the lemons in the cavity of the chicken and the other two around the chicken.

  • Cover the chicken with the olive oil, next season the chicken with salt, pepper, thyme, if you are using dried rosemary use it now.Next cover the chicken with the other red onion slices and top with the sprigs of rosemary if you are not using dried rosemary.

  • Last pour the chicken broth very carefully around the edge of the baking pan, careful not to wash off the season from the chicken.

  • Cover and bake at 425 degrees for 1 hour and 15 minutes.

This is a wonderful baked chicken with great flavor. It makes its own rich sauce that can be thicken with a little corn starch if you like.