Fermented Lemon Pepper Chicken

GE DIGITAL CAMERAI try to avoid cooking meat as much as possible.  It has a huge ick factor for me.  But when I do cook it I try to make it as delicious as possible.  It needs to be worth it!  I usually bake chicken.  It comes out more tender and requires less touching so it doesn’t gross me out as much.  A few weeks ago I finished fermenting a big batch of lemons and haven’t had a chance to use them yet.  Today is the day!  Bonus: The rind is edible if you use fermented lemons, but feel free to substitute fresh.  The fermented lemons are milder so you can just eat them without making a pucker face.



1.5 to 2 lbs chicken breast

Lemon pepper seasoning

Fresh or frozen or dried rosemary

1/2 fermented or fresh lemon

Preheat the oven to 350.  Put 2 chicken breasts in a casserole dish lined with tin foil (easy clean up) and add a generous sprinkle of store bought lemon pepper seasoning.   Place a few lemons (sliced or quartered) on top of the chicken and pour about 2 tbsp of lemon juice into the bottom of the pan.  Add several sprigs of fresh or frozen rosemary on top of the chicken and some in the pan to infuse the juices.   Bake for about 40 minutes, until the chicken is cooked thoroughly.  Let the chicken sit in the pan for 5 minutes before serving.

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