This is a go to recipe that we’ve made so many times I can’t even count. It always turns out perfectly and the lemon to crust ratio is perfect. This is the most requested dessert we make.
Made this recipe as written and the chicken was si moist and delicious. This recipe was a keeper. I made mashed potatoes to go with and I used the stained butter/juices from the chicken to make the mashed potatoes! Delicious!
The basic recipe has potential but it needed a lot of work. The initial recipe wasn’t quite enough to fill a 9x13 pan. It is better suited for a 9x9 pan. I had to double the all the ingredients and I added seasoning salt, granulated garlic, white pepper, & onion powder for improved flavor.
I enjoyed this recipe. As is I would say it’s 3 1/2 stars but I’m rounding up for my rating above. It did need more flavor so I adjusted the seasonings. Also, instead of just using garlic paste, I used homemade garlic confit and it elevated the flavor. I also didn’t want the roast to dry out so after I seared it in a cast iron skillet, I put it in a 300 degree oven. It came out tender and juicy. Make sure you don’t skip the basting every 30 minutes!
This was a childhood favorite of mine growing up and I’m glad I found this recipe. It’s exactly like what I remember and now it’s becoming a childhood favorite for my kids. Instead of dropping on to wax paper, I put mine into a 9”x9” pan and let cool. Then we cut it into squares, similar to fudge. To me it’s easier and less work.
This recipe was so easy and turned out wonderfully. It was only a four star recipe as written but with the tweaks I made, they were five stars! I added a 1/4 tsp of salt to the batter, used a small cookie scoop to scoop them in to the muffin tin, baked for 15 minutes and then brushed the tops with melted butter! They were so good I immediately made a triple batch so we could have sausage gravy and biscuits.
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