This baked chicken can be assembled quickly and without hassle. While the chicken bakes, make a whole grain pilaf and steam some vegetables for accompaniment. Use leftover chicken in a soup or salad.
*2 tablespoons olive oil
*Sea salt and ground pepper
*Juice of 2 lemons
*4 skinless bone-in chicken legs
*2 skinless bone-in chicken breasts, split
*4 tablespoons tarragon leaves
*2 onions, peeled, halved and sliced into half rings
*2 cups gluten-free low-sodium chicken broth
Preheat oven to 350°F. Toss chicken pieces with olive oil and half the tarragon leaves. Season liberally with salt and pepper and toss well to make sure all pieces are evenly coated.
Arrange onion slices in the bottom of a baking pan or oven-proof Dutch oven large enough to hold chicken pieces as best as possible in one layer. Sprinkle remaining half of tarragon leaves over onions and arrange chicken on top. Add chicken broth and lemon juice, cover with a lid or foil and place in the oven. Bake for about an hour or until juices run clear when chicken pieces are pierced with a fork. Remove from oven, covered, and let rest 10 minutes. Just before serving, taste the juices at the bottom of the pan and adjust seasoning with salt and pepper. Serve chicken with juices spooned over it.
Per serving (About 6.5oz/190g-wt.): 240 calories (120 from fat), 13g total fat, 3g saturated fat, 23g protein, 6g total carbohydrate (1g dietary fiber, 2g sugar), 75mg cholesterol, 250mg sodium
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