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Baked Lemon Chicken
Ingredients
  • One 3 ½- to 4-pound chicken, cut into 8 pieces, patted dry
  • Kosher salt and freshly ground black pepper
  • Flour for dredging
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • Peel of half a lemon, white pith removed, cut into very thin strips
  • 2 large garlic cloves, minced
  • 1 ½ teaspoons fresh rosemary leaves
  • 1 tablespoon honey
  • ¼ cup freshly squeezed lemon juice
  • 1 cup chicken broth, homemade or canned low-sodium
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