Lemon Chicken Bake

I was delighted that I could make a Pioneer Woman recipe on my first day of being gluten free. I suspect there won’t be many of her (or the Barefoot Contessa, my other favorite) recipes that I’ll be able to use, so this was a welcome treat.

I used onions instead of fennel, and I didn’t roast lemon halves since I’d rather have lemons for other things. Next time I’d toss the veggies in olive oil and S&P instead of the lemon mixture, and I’d use the lemon juice and zest for the chicken alone. Otherwise everything has the same flavor. Marinating the chicken in the oil-lemon concoction for a little while might be a good idea, too.

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Don’t be alarmed by the dark bits – it was lemon juice getting toasty and didn’t affect the yummy bits at all.

The next day I chopped up what was left, tossed it in a pan with some olive oil and (a lot) more S&P and made a sort of hash. It was very good and filling. I approve.

Click here for the recipe.

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