Page 166 - 15-52 April 18 2019
P. 166
Lemony Chicken Bottons
Great for Yom Tov meals or chol hamoed suppers!
Pesach Meat INGREDIENTS
8 chicken bottoms
1 1/2 cups water
1 1/2 tsp salt
1/4 tsp. black pepper (optional)
1 sweet onion
5 T fresh lemon juice
Bulletin
DIRECTIONS
Preheat oven to 350 F.
Lay the chicken in a 10x16 baking dish and pour water in the bottom of
pan. Sprinkle salt & pepper on chicken. Bake for 30 min. Dice onion and
scatter over the chicken pieces. Sprinkle with lemon juice. Cover the pan
and continue baking for another 40 min. or until tender. Uncover and baste
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cooking.
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