This wonderful dish remains my favorite chicken recipe that my mother would make when I was a kid. Traditionally she makes it with chicken, but you can also use turkey. The recipe could be made with chicken wings, thighs, breasts, legs, bone-in or bone-less, or a combination of cuts of chicken; the same could be said for the turkey. I do not specify how much of each ingredient to use. I have no idea what cut each reader will use, and how may cuts will be roasted. That being said, everything is set up in proportions. Enjoy!

Lemon Butter Chicken

Ingredients:

• Butter
• Lemon juice
• Seasoned salt
• Lemon pepper
• Oregano
• Garlic powder
• Onion powder
• Chicken or turkey

Directions:

Preheat oven to 350° F, (375° F if you are using cuts of meat with skin and prefer crispier skin.) Place cuts of poultry in an oven-safe dish. Pour one tablespoon of lemon juice over each cut of poultry. Evenly sprinkle the seasoned salt, lemon pepper, oregano, garlic powder, and onion powder on the poultry. For all cuts of poultry except chicken wings and legs, place 3/4 tablespoon of butter or more on each cut. For chicken wings, and chicken legs, place 1/2 tablespoon butter on each cut and a tablespoon of butter in the baking dish. Roast in oven for 35 minutes if oven is set to 375° F; 40 – 45 minutes if oven is set to 350° F. Bone-in cuts of poultry and turkey might take five minutes longer. When in doubt, roast until the meat is no longer pink, the juices run clear and/or the meat has reached a temperature of 165° F.

Time: 45 – 60 minutes

Serving size varies

Berry-Nut Salad

Ingrediets:

• 1 bag of springmix greens
• 2 handfuls of blueberries
• 1 1/2 handfuls of dried cranberries
• 1 1/2 handfuls of chopped pecans
• 1 bottle of raspberry vinaigrette

Directions:

Add the spring mix, berries and pecans to a large serving bowl. Toss then serve with desired amount of vinaigrette.

Time: 5 minutes

Servings: 4