Lemon Chicken

Make the sauce several hours ahead of time. Combine the crushed
garlic, salt, pepper, olive oil, and lemon juice in the 1-quart Mixing
Bowl. Grate the onion into the mixture. Cover. Allow the sauce to
remain at room temperature for 3 hours for the flavors to blend.

Preheat the 8-quart Dutch Oven over medium heat until a bead of
water scatters and sizzles on the bottom surface. Place the chicken
pieces in the hot Dutch Oven to brown. At first, the chicken will
stick to the surface, but as natural fat is released, the pieces will
loosen. Brown pieces evenly on all sides.

Pour the sauce over the browned chicken pieces. Cover with the
Senior Dome Lid; reduce to low heat when steam escapes. Simmer
for 1 hour. Serve with sauce; garnish with parsley and lemon slices.
Serves 6.

• 2 pounds chicken pieces

• 1 garlic clove, peeled and crushed
• 1 tsp. salt
• 1⁄2 tsp. pepper
• 1 T. olive oil
• Juice of 4 lemons
• 1 medium onion, peeled
• Chopped parsley
• Lemon slices

8-quart Dutch Oven

Nutritional information
per serving
Calories 229 cal
Protein 35.9 g
Carbohydrates 3.29 g
Fiber 0.3 g
Potassium 433 mg
Sodium 452 mg
Fat (30% calories from fat) 6.59 g
Cholesterol 116 mg