8 chicken thighs or breasts halves
1 cup dried tomato bits
1/4 cup lemon juice
1/4 cup chicken stock
1 tbsp grated lemon peel
1 tbsp rosemary
1 salt and pepper
Directions
Place dried tomato bits in bottom of a baking dish or pan. Place
chicken one layer deep over tomato bits. Pour lemon juice and stock
over chicken. Sprinkle lemon peel, rosemary, salt and pepper over
all. Cover and bake at 350~ until tender, about 40 to 45 minutes.
Before serving, spoon juices over top of chicken. (wrv)
Servings: 4 servings
Lemony Baked Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
We can trace the history of meal recipes far back into history, in fact as far as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these old records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Progressing into Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius recounts how the ancient Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks for example thyme, mint and dill. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as basil and coriander. These new culinary innovations prompted an eruption in publications on food, most of which still exist in academic collections. By the time we get to the 20th century, cookbooks are greatly in demand mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Lemony Baked Chicken recipe.
