Baked Lemon Chicken

Chicken leg quarters, separated into drumsticks and thighs
Juice of 3 lemons
5 garlic cloves grated
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp dried oregano

Mix lemon juice, garlic, salt pepper and oregano in a bowl and pour 1/2 of it over chicken in a baking dish. Bake at 350F for 45 minutes and baste chicken with the pan juices. Then pour the rest of the lemon juice mixture over the chicken, and bake another 45 minutes.

My mom used to make this with rice and pour the pan juice from the chicken over the rice. I usually make this with steamed broccoli. Tastes amazing and the ingredients can cost less than $5.

MOM'S FAVE CHICKEN NOODLE SOUP

The Southern Living Annual Recipes cookbook, this recipe was in, was accidentally put in a garage sale and sold. I think I've recalled the ingredients fairly accurately but I decided to use a whole chicken. It tastes a lot like I remember.:)

1 whole chicken, cut up, (with giblets)
1 bay leaf
3-4 celery leaves
1 cup green onions, sliced
2/3 cup celery, sliced
1 cup carrots, sliced
2 Tbsp.parsley, chopped
2/3 tsp. dried thyme
2/3 tsp. poultry seasoning
2 cups medium egg noodles
salt & pepper to taste

Place chicken in pot. Cover with water and add celery leaves. Cook for 1 1/2 hours. Remove chicken pieces. Strain broth.

Add carrots, celery, green onions, thyme, poultry seasoning, and bay leaf. Simmer for 30 minutes. Add egg noodles and cook till done.

Add deboned, chopped chicken and simmer for 5 minutes. Serve and enjoy!

KOREAN ROASTED CHICKEN THIGHS

8 chicken thighs, deboned
1/2 C Kikoman light soy sauce
1/2 C minced green onions
3 T sesame oil
3 tbsp. honey
2 tsp. minced garlic or 1/4 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. black pepper

1. Preheat oven to 375 degrees.

2. Place chicken skin side down in a large baking dish.

3. Combine the remaining ingredients in a bowl and then pour on top of chicken.

4. Bake uncovered for 45 minutes.

5. Turn the chicken over in the dish and bake for another 15 minutes.