Prep 10 mins
Cook 1 hr
From the Mission Lakes Country Club cookbook
- 3 -4 lbs chicken pieces
- 1 cup wine
- 1 teaspoon lemon juice
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1⁄4 cup margarine
- 2 teaspoons salt
- 1⁄4 cup minced parsley
- 1⁄4 cup chopped green onion
- Place chicken pieces in shallow pan, skin side down.
- Blend remaining ingredients and pour over chicken.
- Bake at 375 for 30 minutes.
- Turn chicken skin side up and bake an additional 30 minutes at 450.
Like last reviewer wrote, is PERFECT, TRUE!
As today wanted something SIMPLY to bake too!
Wanted to add cloves of garlic unpeeled but forgot,
Honestly think higher temperture of oven is too hot,
I added some homemade chicken stock to the pan today,
And seemingly the liquid reduced, was just its way,
I did baste like suggested too!
This gets my VERY EASY WHOO HOO! :)
I too loved the flavor of the chicken, plus I also left my oven at 375 degrees the entire time. I too felt that the chicken would be dried out at the higher temp. I basted the chicken with the wine and drippings and loved the drippings drizzled over the chicken. I used cream sherry for a sweet and savory dish! Yummy!
This was perfect! It was juicy and flavorful. The only changes I made were to use butter and add 2 cloves of garlic and a couple dashes of Beau Monde seasoning. I put everything together about an hour before and just left it marinade before baking it.