Fresh Lemon And Herb Chicken

Course : Chicken
Serves: 4
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2 tablespoons butter or margarine -- softened
1 tablespoon chopped fresh thyme rosemary or chives
1 clove garlic -- minced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 pound chicken -- (4 pounds), -- quartered
8 slices lemon with the peel

Preparation / Directions:

Mix the butter, thyme, garlic and half the salt and pepper. Loosen the skin from the chicken, leaving it attached at two sides of each piece. Rub one fourth of the herb butter on and under the skin of each piece. Smooth the skin to cover the slices . Sprinkle the chicken with the remaining salt and pepper. Bake at 400F for 40 minutes or until juices run clear when meat is pricked. Broil for 5-10 minutes or until skin is crispy. SERVING Tip : For a quick pan sauce, pour off fat and add 1/4 cup each of water and white wine or chicken broth. Bring to a boil, scraping the pan. Cook for 2 minutes. Season with salt and pepper and serve.


Nutritional Information:

856 Calories (kcal); 64g Total Fat; (68% calories from fat); 65g Protein; 1g Carbohydrate; 355mg Cholesterol; 452mg Sodium

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