Ingredients
- 16 chicken thighs
- 1 lemon zest (grated)
- 1 c lemon juice
- 1 c lemon juice in the refrigerator for about
- 1 c flour
- 1/2 c chicken stock
- 2 tb lemon juice
- 2 tb butter
- 2 tb corn oil
- 1/2 ts thyme (dried)
Mix the stock with 2 Tbl lemon juice and pour around chicken in dish. Sprinkle the chicken with lemon zest and thyme. Bake for 35-40 minutes. Refrigerate until cold.
