4 lemons
1 (3 to 4 lb.) chicken, cut into 8 pieces
2 tbsp. butter
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper

Squeeze 1/2 cup of juice from lemons. Marinate the chicken in the lemon juice, refrigerate at least an hour and as long as overnight. Heat the oven to 350 degrees and butter a roasting pan. Melt the butter.

Combine the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture and pat off excess. Put the chicken pieces in the roasting pan, drizzle with melted butter and cook in the preheated oven until well browned - 50 to 55 minutes.