Cathy's Lemon Herb Chicken

Cathyas Braised Lemon-Herb Chicken

3 pounds (approx) cut up chicken, or chicken thighs
2 Tbsp seasoned salt(choose one for roasted chicken) or sea salt
2 Tbsp olive oil
1 or 2 lemons, sliced thinly
1 Tbsp white balsamic vinegar or white wine or water
1 Tbsp yellow mustard
1 cup strong chicken broth (can be 1 can, reduced to 1 cup)
1 tsp dry basil
1 tsp dry thyme ( or 1 Tbsp fresh)

Oven 350 degrees Wash and dry chicken pieces - use a cut-up chicken or
just thighs (I think theyare the best) or whatever you want that will fit
into a 9 x 11 baking pan. Coat with seasoned salt. Or, use just salt, or
sea salt. Brown chicken well in olive oil, then place in the baking pan.
Thinly slice a lemon or two, place over chicken. (be liberal!)

Deglaze pan with:
1 Tbsp white balsamic vinegar (optional, can use a little stock or water
or white wine)
1 Tbsp yellow mustard

Stir and cook a few seconds, then add:
1 cup strong chicken broth
1 tsp dry basil
1 tsp dry thyme (or 1 Tbsp fresh)

Stir till the brown bits all come off the bottom of the pan, reduce for a
couple minutes, then pour over chicken. Cover with foil, and bake 40
minutes at 350 degrees, then uncover and bake 10 more minutes or until
chicken is done. If you use just breasts, baking time can be reduced to 25
min. covered and 10 min. uncovered. Good served over rice, or with garlic
mashed potatoes. The lemon slices become soft and very tasty.

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