Nutrition Facts

Serving Size1
Total Fat10 g
Saturated Fat2 g
Sodium596 mg
Total Carbohydrate8 g
Dietary Fiber1.5 g
Protein28.5 g

Servings and Times


Ingredients and Preparation

Olive oil2 teaspoons
Yellow onion, chopped1
Garlic cloves, minced2
Chicken quarters, skin removed2
Reduced-sodium chicken stock½ cup
Juice of ½ lemon
Paprika½ teaspoon
Dried ginger½ teaspoon
Salt¼ teaspoon
Freshly ground pepper to taste
Lemon zest2 teaspoons
Parsley, chopped1 tablespoon
  1. Directions
  2. Preheat oven to 400˚ F.
  3. Drizzle olive oil into a baking dish and then add onion and garlic. Place chicken on top of the onion and garlic, and pour over the chicken stock and fresh squeezed lemon juice. Season the chicken with the paprika, ginger, salt, pepper, and lemon zest.
  4. Bake chicken in the oven for 30 minutes. Remove and baste with juices. Cover with aluminum foil and continue baking for another 15 minutes, or until a meat thermometer registers 175˚F. Sprinkle with chopped parsley and serve.