Lemon Herbed Chicken


prep 0:10       total 2:45


4 servings



1/4 cup vegetable oil
1/4 cup ketchup or
chili sauce
2 tbsp. lemon juice
2 tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary
1/2 tsp. marjoram leaves
1/2 tsp. thyme leaves
3 lbs. broiler chicken pieces, rinsed and dried (with or
without skin, I've also used boneless chicken)
5 cups Kellogg's corn flakes, slightly crushed


Heat oven to 350°F. In a large bowl, combine oil, ketchup, lemon juice, soy sauce, salt, pepper, and spices. I usually then pour this into a large ziploc bag. Add chicken and turn bag to coat. Refrigerate at least 1-2 hours, or more if desired.

Place corn flakes in shallow dish. Add chicken pieces to corn flakes, and coat with the cereal. Place in a single layer in a slightly greased shallow pan. Bake for 45 minutes to 1 hour, until chicken is tender and no longer pink.

Author's Comments

This is from the back of a Corn Flakes box, and I've made it many, many times. It has a wonderful flavor. Prep time includes marinating time.

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