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

Squeeze 1/2 cup juice from the lemon. Marinate the chicken in the lemon juice, refrigerated, 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 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. 4 servings.