My cousin, Natalie gave me this recipe and both Austin and I loved it!! We cooked lots of the chicken on Sunday, and used leftover in chicken tacos the next day! It was perfect!
2-3 Chicken Breasts
4 large or 6 small lemons
Rosemary, dried and crushed (optional)
Salt and Pepper to taste
Sprinkle the bottom of a 9 x 13 in pan with cooking oil to keep the chicken from sticking to the pan. Cut the chicken into smaller pieces ( I usually cut each breast into 4 pieces) and place in the pan. Grate the rinds of the lemons, then juice them. Pour the juice and grated rind over the chicken. (You can vary the number of lemons you use by how lemony you want your chicken to taste.) Add water until the chicken is covered with liquid. Sprinkle with olive oil, rosemary (if desired), salt, and pepper to taste. Optional: Scrape out the white membranes of the squeezed lemons, quarter thepeels, and place them in the pan and bake with the chicken.
Cover and bake at 400 degrees for 40 minutes, or until the chicken is done.
Then add some lettuce, onions, and other toppings with sliced lemon chicken, wrap it up in a tortilla, and you have another meal!