Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.

Target recipe: heat oven to 450 degrees fahrenheit. juice 1 lemon and quarter remaining lemon. season chicken with salt and pepper. in bowl, combine olive oil, garlic, herbs, and 2 tbsp lemon juice. spread ½ this mixture under skin of chicken. place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine. spread remaining lemon mixture evenly over chicken. place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables. roast 15 minutes. reduce oven to 350 degrees fahrenheit. roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees fahrenheit. let sit for 10 minutes before slicing.