Mama Romano's Baked Lemon Chicken

Ingredients

• 3 ½ pounds chicken breasts and thighs, skinned
• ¼ teaspoon salt
• Freshly ground black pepper
• ⅓ cup flour for dredging
• 2 tablespoons olive oil
• 3 cups thinly sliced onions
• 1 ½ tablespoons thinly sliced garlic
• 8 sprigs fresh thyme
• 1 ½ cups chicken stock
• 2 lemons

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    866 calories; 44 grams fat; 11 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 87 grams protein; 256 milligrams cholesterol; 529 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 400 degrees.
2. Cut the chicken breasts in half, and season all chicken pieces with salt and pepper. Dredge in the flour.
3. Heat 1 tablespoon of olive oil in large ovenproof skillet or Dutch oven over medium heat. Saute the chicken pieces until golden brown. Transfer to a plate, and reserve.
4. Discard the fat from the skillet, and add the remaining olive oil. Add the onions and garlic, and cook over low heat for 15 minutes, stirring occasionally, until the onions are very soft and lightly browned. Remove from heat.
5. Spread the thyme over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
6. Cut one lemon into thin slices, remove the seeds, and place one slice atop each piece of chicken. Cut other lemon in half and squeeze through a strainer over the chicken. Return the skillet to the heat, and bring the stock to a simmer. Cover the pot, and bake in the oven for 5 to 15 minutes, basting the chicken with the cooking liquid.

1 hour 15 minutes