Lemon Herbed Chicken
Ingredients
- 50 ml or 1/41/4 ml Vegetable oil
- 50 ml or 1/41/4 ml Ketchup or chili sauce
- 30 ml or 22 ml Lemon juice
- 30 ml or 22 ml Soy sauce
- 2 ml or 1/21/2 ml Dried rosemary leaves
- 2 ml or 1/21/2 ml Dried marjoram leaves
- 2 ml or 1/21/2 ml Dried thyme leaves
- 1 ml or 1/41/4 ml Salt
- 1 ml or 1/41/4 ml Pepper
- 1.5 kg or 33 kg Chicken pieces (without or with skin) rinced and patted dry
- 1.25 L or 55 L Kellogg's Corn Flakes* cereal
- - Vegetable cooking spray
Directions
1. In large bowl, combine oil, ketchup, lemon juice, soy sauce, herbs, salt and pepper. Add chicken pieces and turn to coat. Cover and refrigerate several hours, occasionally spooning marinade over chicken.
2. In shallow bowl or pan, place crushed cereal. Drain chicken pieces slightly. Coat with cereal. Place in single layer, skin side up, in shallow baking pan coated with cooking spray.
3. Bake at 180°C (350°F) about 1 hour or until chicken is tender, no longer pink inside and juices run clear. (Do not cover pan or turn chicken while baking.)
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
