Gluten-free baked lemon chicken
The lemon and garlic give this gluten-free dish a tasty zing.
3½ pounds chicken (skinned and cut into 10 pieces)
¼ teaspoon salt
¼ teaspoon pepper
1½ cloves of garlic (thinly sliced, or 1 tsp. garlic powder)
4 thyme sprigs (fresh, or 1 tsp. dried thyme)
3 cups onion (thinly sliced)
1½ cup gluten-free chicken stock (or water)
¼ cup lemon juice
1 lemon (sliced into 10 slices, seeds removed)
Combine salt, pepper, garlic and thyme. Lay chicken pieces into 11x13 baking pan. Sprinkle seasonings over chicken.
Combine onions, stock and lemon juice in a saucepan. Heat to a boil. Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice.
Bake for 30 minutes at 400°F until golden brown and juices are clear-colored.
Makes 5 servings. Per serving: 450 calories, 11g total fat, 3g saturated fat, 225mg cholesterol, 470mg sodium, 15g carbohydrates, 3g dietary fiber, 6g sugar, 71g protein.
Recipe courtesy of the U.S. Department of Agriculture.