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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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Another good recipe from 1960 issue of BH&G Ingredients:
1 (2 1/2-3 lb) roasting chickens, cut up |
0.5 (1 ounce) envelope garlic & herb salad dressing mix |
2 tablespoons flour |
1/4 teaspoon salt |
1/4 cup butter or 1/4 cup margarine, melted |
1 tablespoon lemon juice |
Directions:
1. Dry chicken.
2. Combine flour, garlic salad dressing mix and salt. Blend in butter and lemon juice.
3. Cover chicken with mixture and place pieces skin side up in a shallow baking pan.
4. Bake at 350 for 1-1/4 hours or until done.
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