Chicken Continental

I mentioned I made chicken continental earlier and thought I'd include the recipe for your dining pleasure. I offered to make it today, only later realizing I didn't have my recipe box over here (yet another thing in storage). When I did a Google search on chicken continental the common denominator in most all the recipes were mushrooms and rice, which is weird because that's nothing like the recipe I knew growing up. So for all I know, this is actual something very different than chicken continental but to me that's what I've always known it to be called. My mom would offer to make our favorite meal for our birthdays growing up and I probably chose this meal a good 20 times at least. It has tons of flavor, is healthy (gotta love when it works that way), and is super easy to throw together. Thankfully, I called my mom up on the phone and she shared the recipe with me again today. So here it is....Enjoy!

Chicken Continental
1 Chicken (I usually buy a package of wings, legs, or boneless/skinless)
1/4 cup lemon juice
1/4 cup lime juice
1/3 white wine/cooking sherry
3 cloves of garlic, minced
1 tsp salt
1/8 tsp pepper
1/4 tsp thyme
1/4 cup of butter

Preheat oven to 375 degrees. Lay chicken out in a Pyrex/casserole dish. Combine all other ingredients (except butter) in a bowl. Pour over chicken. Cut small pieces of butter to lay on top of chicken before putting in oven. Let cook for 1hr. 20 minutes (or if in a hurry, can cook at 425 for 40-50 minutes).

I've noticed that it's the best when you buy chicken with the skin still on because the skin absorbs the flavor of the juices really well and also keeps the meat juicier (another perk is that it's cheaper to get it with the skins on, too!). After it's all done, we like to take a baster brush, soak up all the juices and pour them into a bowl. Then when we eat, we dip the chicken in the juices. Yum!