Baked Lemon Pepper Chicken

This is a quick favorite of ours.  Whenever I say "what sounds good for dinner" John will often say "how about some of that lemon chicken you make".  Well, sometimes it is just what we need to fill the bill.  It's easy, it's tasty and it's not very expensive.  Years ago I did this with chicken wings.  Now I use whatever kind of chicken I have on hand.  Chicken thighs and breasts are both favorites in our house.  If you want to remove the skin, go ahead and do that before you bake it. I like to serve this with a simple salad and rice.

           

                                 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).  

Serves 2