Tangy Chicken II

Tangy Chicken II


"This chicken dish is a family favorite. It goes well with a baked potato and a side of asparagus."
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1 h 5 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
  3. Arrange chicken pieces in the prepared baking dish. Pour the butter mixture over the chicken.
  4. Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.



Sorry, Heathermaree, but this recipe just didn't quite make the cut for my family. I made it according to the directions with the exception of using all thighs instead of mixed pieces. It smel...

We loved this from age 2 to adult. It's obviously going to be strongly flavored lemon/vinegar, which is why we liked it. We tried it with 1 Tbsp of Trader Joes 21 Seasoning Salute and a little ...