Stacey's LEMON CHICKEN BREAST

Ingredients:

1 whole chicken (weight is dependent on how many servings are
required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken until it is
completely coated
Take a knife and gently separate the skin from the breast meat;

Slide lemon halves under the skin with the peel side up. This
way the juice from the lemon will coat the breast. Season skin of
chicken to your preference, place sprig of rosemary into the chicken.

Cover and place in oven for 30-45 minutes. Remove cover and
continue to roast until juices run clear, basting every 15-20 minutes
depending on the size of the bird.

Peyton's Poppy Seed Chicken

Chicken - cut up into chuncks - 4 cups
Sour Cream - 8oz
Cream of Chicken soup - 1 can

Ritz Crackers - 2 sleeves
Poppy Seeds - 2 tablespoons
Butter Stick 1/2

Mix the chicken, sour cream, and cream of chicken into one large bowl.
Crumble the Ritz crackers into a medium sized mixing bowl with the poppy
seeds. Melt the butter and stir into the crackers and poppy seeds. Use a
glass baking pan and spread 1/2 of the cracker crust into the bottom. Pour
and spread the chicken mix on top of the crust. Spread the remaining cracker
crust on the top. Bake for 45min - 1 hour at 400 degree. Crust should turn
golden brown on top when finished. Set out to cool for 15 minutes.

Tamika's Roasted Chicken and Veggies

1 whole chicken
2 yellow squash
1 zucchini
3 carrots
1/2 lb. green beans

Preheat oven to 350
Wash all veggies, cut off ends of beans and slice the carrots, squash and zucchini. Put all veggies in the bottom of a roasting pan. Wash chicken and pat dry. Mix 1 stick of butter with 1 tsp garlic salt, 1 tsp grill seasoning and 1 tsp poultry seasoning. Rub the chicken with 1/2 butter mixture. Use a spoon and add the remaining butter into the veggies. Place chicken on rack over the veggies and bake at 350 for 30 min.