Baked Lemon Pepper Chicken
2 - 4 pieces of Chicken (wings, thighs, legs, breasts or which ever pieces you like)
1 Tablespoon Butter
1 Tablespoon Canola Oil
2 teaspoons Lemon Pepper
Melt Butter with Canola Oil in an ovenproof dish. Stir the Lemon Pepper into the butter and oil mixture. Lay the Chicken into the mixture and then flip it over so that you coat both sides of the chicken. I bake the chicken so that it is skin side up. Bake in a 350˚ oven for about 30 minutes. Turn the chicken over and bake for another 15 minutes. Turn the chicken over again and cook for another 5 to 15 minutes. The time will depend on which pieces you are cooking and how thick they are. To be sure they are done I simply make a small slit on the underside of the chicken to look at the interior of the chicken, next to the bone, or check it with a meat thermometer ( 165 ˚ for chicken).