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Lemony Baked Chicken


  • 6 chicken legs or thighs, washed
  • Butter
  • Salt and pepper
  • Paprika
  • Parsley flakes
  • Dijon mustard
  • Lemon juice or 1 lemon
  • Vegetable oil
  • Potato chunks (optional)


  1. Heat a Dutch oven. Put three small rocks in the bottom. Wipe inside of a pie pan with a little cooking oil. Separate and wash chicken pieces. Salt lightly. Arrange chicken in bottom of pie pan.
  2. Mix 2 tablespoons of butter, 2 teaspoons of mustard and 2 teaspoons of lemon juice (squeezed from lemon). Spread mixture over chicken, using all of it. Slice squeezed lemon and put slices on top of chicken pieces. Dust with a bit more salt, a little pepper, a little paprika, and some parsley for color.
  3. Place pie pan on rocks in bottom of Dutch oven and cover. Place about ten charcoals under the oven and twice as many on top. Bake 45 to 60 minutes, depending on heat level, until done - meat is loose on bones. To get a more browned finish, the last 15 minutes of cooking raise heat on top very high and lower the heat on the bottom.
  4. Transfer to plates. Discard lemon.

Serves 6

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