Combine the lemon peel, lemon juice, shallots, and seasonings in a mixing bowl. Place chicken pieces in a single layer in a shallow baking dish and cover with lemon marinade. Turn chicken until it’s thoroughly coated. Refrigerate covered in the marinade 3-4 hours, turning chicken several times to marinate evenly.

Lift chicken from the marinade and drain well on paper towels, reserving the marinade. Place chicken in a single layer in a shallow 2 quart baking dish and brush with melted butter. Bake chicken uncovered at 350 degrees until browned, then lower heat to 325 degrees and bake for an additional 30-35 minutes more or until chicken is thoroughly cooked. Garnish with lemon slices.

This recipe was created and donated by Jan Rosen of Rosen’s Cheesecakes. Thanks Jan for a yummy entrée.

Contributed by Jan Rosen