LEMONY BAKED CHICKEN

(serves 6, a dinner main item)

Ingredients

• 6 chicken legs or thighs, washed
• Butter
• Salt and pepper
• Paprika
• Parsley flakes
• Dijon mustard
• Lemon juice or a lemon
• Vegetable oil
• If desired:
• Add chunks of potato during baking to make a full meal

Instructions

1. Preheat a Dutch oven. Put three small rocks in the bottom. Wipe inside of a
2. pie pan with a little cooking oil. Separate and wash chicken pieces. Salt
3. lightly. Arrange chicken in bottom of pie pan.
4. Mix 2 tablespoons of butter, 2 teaspoons of mustard and 2 teaspoons of
5. lemon joice (squeeze from lemon). Spread mixture over chicken, using all of
6. it. Slice up squeezed lemon and put slices on top of chicken pieces
7. Dust with a bit more salt, a little pepper, a little paprika, and a some
8. parsley for color.
9. Place pie pan on rocks in bottom of Dutch oven and cover. Place about ten
10. charcoals under the oven and twice as many on top. Bake 45 to 60 minutes,
11. depending on heat level, until done - meat is loose on bones. To get a more
12. browned finish, last fifteen minutes raise heat on top really high, lower
13. on bottom.
14. Transfer to plates. Discard lemon.

Print Recipe

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