Baked Lemon Chicken
12 to 18 small white onions, peeled*
1 fryer chicken, about 3 1/2 to 4 pounds
1/2 cup dry white wine
1/2 cup chicken broth
5 cloves garlic, minced
Juice of 2 lemons, about 5 to 7 tablespoons
1 teaspoon dried tarragon (or use dried leaf thyme)
Salt, pepper, and paprika
Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat
oven to 375°.
Quarter the chicken. Wash chicken and pat dry; arrange in the prepared baking
dish with the peeled onions. Combine wine, broth, garlic, lemon juice, and
tarragon or thyme; pour over chicken. Sprinkle with salt, pepper, and paprika.
Bake for 30 minutes. Baste and return to bake for 45 to 55 minutes longer, or
until chicken is cooked through