Lemon & Onion Chicken

By Kimberly Ragosta @littlehouseintheforest

The perfect dish for these "not so" warm spring days!

Serves 4 to 6

4-6 chicken legs or quarters
2 sweet onions, sliced
2 lemons slices
Couple of drizzles of extra virgin olive oil
Kosher salt
Fresh ground black pepper
1/2 cup white cooking wine
Directions: Heat oven to 425 F. Add a drizzle of olive oil to a cast iron skillet. Add chicken. Top with a sprinkle of salt and pepper. Top with onions, lemons, a drizzle of olive oil and the cooking wine. Bake for about 40 minutes or until chicken is cooked through. 


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