Lemon Herb Chicken

Ingredients:
3 pounds cut up chicken, or chicken thighs
2 tablespoons seasoned salt or sea salt
2 tablespoons olive oil
1 lemon, sliced thinly (more if desired)
1 tablespoon white balsamic vinegar or white wine or water
1 tablespoon yellow mustard
1 cup strong chicken broth
1 teaspoon dry basil
1 teaspoon dry thyme

Directions:

Preheat oven to 350 degrees F.

Wash and dry chicken pieces - use a cut-up chicken or just thighs (I think they are 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 balsamic vinegar (optional, can use a little stock or water or white wine or vermouth) and yellow mustard. Stir and cook a few seconds, then add chicken broth, basil, and thyme.

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.