Italian Lemon Chicken

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Italian Lemon Chicken
Makes 4 servings

1 broiler-fryer chicken (about 3 lb.), cut up
6 tablespoons lemon juice
6 tablespoons butter or margarine, melted
1/2 teaspoon oregano
1/2 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry Italian bread crumbs

1. Pierce chicken pieces with a fork. Place chicken and 1/4 cup of the lemon juice in a large recloseable bag or a shallow dish.
Turn chicken to coat. Close bag or cover dish. Marinate at room temperature for 1 hour.

2. Meanwhile, in another shallow dish, mix butter or margarine, remaining 2 tablespoons lemon juice, oregano, thyme, salt and
pepper.

3. Preheat oven to 375°. Remove chicken from lemon juice and dip in seasoned butter. Coat chicken with crumbs. Arrange chicken in
an ungreased 13 x 9 x 2-inch baking pan.

4. Bake, uncovered, for 1 hour or until chicken is no longer pink when cut along bone and juices run clear.

Find more great family recipes and meal planning assistance at Dine Without Whine