Originally from The All New Good Housekeeping Cook Book. This is good. This is really good. I serve it with brown rice to sop up all the yummy pan juices. The leftovers are stellar. I'm hungry now just thinking about it.

Baked Lime Chicken

2 small limes
1 chicken (3 ½ lb), cut into 8 pieces and skin removed from all but wings*
¼ C flour
½ tsp salt
½ tsp pepper
3 T butter, melted
2 T brown sugar
1 (14 ½ oz) can chicken broth

Preheat oven to 400°F. From limes, grate 2 tsp peel and squeeze 2 T juice. Set peel aside. In large bowl, toss chicken pieces with lime juice, coating evenly.

On waxed paper, combine flour, salt and pepper. Coat chicken with flour mixture, shaking off excess. Arrange chicken in 10" by 13" baking pan**. Drizzle with melted butter.

In cup, combine lime peel and brown sugar; sprinkle on chicken pieces.

Pour broth into roasting pan and bake, basting chicken with pan juices occasionally, until juices run clear when chicken is pierced with tip of knife, about 50 minutes.

Transfer chicken to warm platter. Skim and discard fat from drippings in pan. Spoon pan juices over chicken.

* Seriously, you have to take the skin off. This isn't just to be Puritanical about fat intake; if you leave the skin on, it gets all rubbery and not good.

** The pan needs to be big enough that you can reach around the chicken pieces to the pan juices with a spoon, because the basting mixes the lime peel/brown sugar mixture into the juice and is really crucial to the deliciousness of the dish.

ALTERNATE METHOD: I've been having trouble finding whole chickens, cut in pieces, in my grocery store lately, so I made this with boneless skinless chicken breasts instead. I reduced the cooking time to about 35 minutes, and cut the meat into chunks right in the baking pan before serving. Delicious!

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