Baked Lemon and Herb Chicken

This has to be one of the easiest, low calorie chicken dishes I have ever made, but also one of the yummiest! I guarantee that you will love it!

Calories: About 160 per serving

Makes: About 3 servings

Ingredients:

1 chicken with bones, cut into 12 pieces

1 large yellow lemon, zested and juiced

2 large garlic cloves, finely chopped

2 tsp extra virgin olive oil

1 tsp dried parsley

1 tsp dried rosemary

Salt, to taste

Black pepper, coarsely crushed, to taste

1 tsp corn flour mixed with 2 tablespoons of water

Mix the lemon zest, lemon juice, garlic, oil, parsley, rosemary, salt and pepper to make a marinade. Do a taste test to see if the flavor is according to your taste (the salt should be a tad bit on the higher side). Add it to the chicken and let it marinate (preferably for 45 minutes to an hour).

Preheat oven to 325 F. Put the chicken in an oven proof glass dish and place it in the oven. Bake for about 35-45 minutes (till the chicken is no longer pink from the inside or about 165 degrees in the thickest part of the chicken with a thermometer reading). Take out the chicken into a serving dish, minus the released drippings/juices.

In a separate small pan, heat the drippings. Add the corn flour mixture, while stirring constantly to avoid getting lumps. Once the sauce thickens, pour over the chicken and serve hot.

Note: If you feel that the chicken is drying up while baking, you can add 1/4 cup of chicken stock.

You can also use fresh herbs for this recipe. If you decide to do that, blend the marinade well initially before pouring over the chicken.