Tangy Chicken II
You can never have too many main course recipes, so give Tangy Chicken II a try. Watching your figure? This gluten free and primal recipe has 302 calories, 20g of protein, and 24g of fat per serving. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of lemon juice, garlic salt, chicken, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
Arrange chicken pieces in the prepared baking dish.
Pour the butter mixture over the chicken.
Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.