Baked Chicken With Lemon and Garlic

Baked Chicken With Lemon and Garlic

Fixings

12 to 18 little white onions, peeled*

1 fryer chicken, around 3 1/2 to 4 pounds

1/2 cup dry white wine

1/2 cup chicken stock

5 cloves garlic, minced

Juice of 2 lemons, around 5 to 7 tablespoons

1 teaspoon dried tarragon (or utilize dried leaf thyme)

Salt, pepper, and paprika

Guidance

Iron-rich-food-

*On the off chance that you are utilizing new onions, cut a X on the root end, bubble for 3 minutes then, at that point, cool in ice water and slip skins off.

Shower a 13x9-inch baking dish with nonstick cooking splash or olive oil. Heat the stove to 375°.

Quarter the chicken. Orchestrate the chicken pieces in the pre-arranged baking dish with the stripped onions.

Consolidate wine, stock, garlic, lemon juice, and tarragon or thyme; pour over chicken. Sprinkle with salt, pepper, and paprika.

Season and get back to prepare for 45 to 55 minutes longer, or until chicken is cooked through and seared. Serves 4 man. Appreciate it !!!Foods-to-fight-iron-deficiency.

Baked Chicken With Lemon and Garlic VIDEO