How to make it

  • Preheat oven to 400 degrees.
  • Season flour with salt and pepper.
  • Toss chicken in flour and place in a 13 x 9 x 2 pan.
  • Arrange onion and lemon over top of the chicken slightly overlapping.
  • Mix together remaining ingredients in a sauce pan (except thyme)
  • Heat until butter melts and just bubbles.
  • Pour over the chicken, lemon and onion, careful not to disturb the onion and lemon.
  • Scatter the thyme over the chicken.
  • Bake for 20 minutes at 400.
  • Baste occasionally.
  • Reduce heat to 325 degrees and cook another 20 minutes-**if using chicken breasts and about 45 minutes to an hour using 2 cut up fryers on the bone*

Reviews & Comments 5

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  • lindal34 10 years ago
    This is what I was looking for all day. Too late now but I'm making this my next chicken dinner! Thanks.
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  • gotmusicinme 10 years ago
    I will definitely try this. I love lemon and Creole seasoning.
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  • notyourmomma 10 years ago
    Oh heavens, yes, it is either/or. I make the boneless skinless breasts when I catch them on sale and they cook less time than when I do the whole fryers cut up. I meant to put the (*) in as the different cooking times. Red bleu cheese dressing is posted. Actually it is really just a good roquefort crumbled into a bottle of Catalina dressing. (Mom always crumbled cooked bacon over this dressing on wedges of iceburg) So retro, yet so good.
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  • decobabe 10 years ago
    That is an either/or? One doesn't cook 8 breasts AND two whole chickens?
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  • dee 10 years ago
    This sounds really nice and will just have to try it soon. What is the 'red & blue cheese dressing'?
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