CHICKEN AND LEMON RECIPE RECIPES
SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, FatContent 29g fat (7g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 507mg sodium, CarbohydrateContent 15g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 39g protein.
SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD ...
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 25 minutes
Cook Time 25 minutes
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
More about "chicken and lemon recipe recipes"
DOUBLE LEMON CHICKEN RECIPE - NYT COOKING
The universally loved crispy chicken — from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you’d get at your local Chinese restaurants — is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater’s preserved lemon paste and plenty of fresh lemon to brighten it up. You’ll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
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LEMON MUSHROOM CHICKEN RECIPE: HOW TO MAKE IT
There's a lot of flavor in this dish. The best part? It doesn't seem light at all! —Carrie Palmquist, Canova, South Dakota
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Calories 213 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Calories 213 calories per serving
- Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.
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ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
This roast chicken recipe eliminates one of the most common complaints about whole roast chickens—that it’s hard to know when they’re cooked all the way through.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
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LEMON-PEPPER CHICKEN WINGS RECIPE - NYT COOKING
Lemon pepper usually refers to a store-bought spice blend of dehydrated lemon zest, black pepper and other seasonings, but the beloved pantry staple is simple enough to recreate at home: Rub oven-dried lemon zest into fresh, coarsely ground black pepper to release the oils of each. Magic ensues as the lemon gains the fruity muskiness of the pepper, and the pepper is slicked with the fragrant balm of the lemon. The citric acid is optional, but provides lemon pepper’s characteristic tartness. Sprinkled over roasted chicken wings, this golden dust gives off high-voltage flavors. To make this with store-bought lemon pepper, skip Steps 3 and 4 and simply toss the roasted wings with a dusting of the seasoning to taste.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
- Transfer the seasoned wings to a large platter and garnish with the lemon wedges. Serve immediately.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
See details
SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
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LEMON CHICKEN SKEWERS RECIPE: HOW TO MAKE IT
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine Mediterranean
Calories 219 calories per serving
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine Mediterranean
Calories 219 calories per serving
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
See details
SHEET-PAN LEMON GARLIC CHICKEN RECIPE: HOW TO MAKE IT
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. —Andrea Potischman, Menlo Park, California
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Dinner
Calories 483 calories per serving
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
See details
CHICKEN & LEMON SKEWERS RECIPE - BBC GOOD FOOD
These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Main course, Supper
Calories 363 calories per serving
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Main course, Supper
Calories 363 calories per serving
- Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.
See details
DOUBLE LEMON CHICKEN RECIPE - NYT COOKING
The universally loved crispy chicken — from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you’d get at your local Chinese restaurants — is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater’s preserved lemon paste and plenty of fresh lemon to brighten it up. You’ll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
- Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.
See details
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
This roast chicken recipe eliminates one of the most common complaints about whole roast chickens—that it’s hard to know when they’re cooked all the way through.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Do Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
See details
CHICKEN FRANCAISE RECIPE - FOOD.COM
A lot of times, Chicken Francaise can be hard to pull off, and have it taste good. This recipe, adapted from the show Food 911 on the Food Network, is a great dish, and it's surprisingly healthy as it doesn't really use all that much oil.
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 493.5 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 493.5 per serving
- Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.
See details
LEMON AND GARLIC ROAST CHICKEN RECIPE | INA GARTEN | FOOD ...
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 55 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 55 minutes
Category main-dish
Cuisine american
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
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LEMON CHICKEN AND RICE RECIPE: HOW TO MAKE IT
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon
From tasteofhome.com
Reviews 4.1
Total Time 30 minutes
Category Dinner
Calories 370 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 30 minutes
Category Dinner
Calories 370 calories per serving
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
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BAREFOOT CONTESSA | LEMON CHICKEN BREASTS | RECIPES
Lemon Chicken Breasts from Barefoot Contessa. Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon …
From barefootcontessa.com
From barefootcontessa.com
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SIMPLE CREAMY LEMON CHICKEN SAUCE RECIPE | ALLRECIPES
This recipe was delicious! I didn't have chicken breast so I used chicken legs. I chopped 2 garlic cloves seasoned the chicken with salt and pepper and browned it for about 1O mins then I followed the recipe! I served the chicken …
From allrecipes.com
From allrecipes.com
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LEMON CHICKEN PASTA RECIPE - EATINGWELL
In this easy lemon chicken pasta recipe, we love the combination of lemon zest and toasted breadcrumbs. This healthy dinner is made with rotisserie chicken, quick-cooking spiralized zucchini and …
From eatingwell.com
From eatingwell.com
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MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES R…
Feb 20, 2022 · Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives. For casual meals, consider garnishing the chicken …
From thespruceeats.com
From thespruceeats.com
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CHICKEN RECIPES - SERIOUS EATS
There's untold versatility in a simple piece of chicken. Enjoy its tender meat in hot soups, cold salads, and easy oven-baked chicken recipes.
From seriouseats.com
From seriouseats.com
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BAREFOOT CONTESSA | PARMESAN CHICKEN | RECIPES
Remove the cooked chicken to a plate (or keep warm in the oven; see below). Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with the lemon vinaigrette. Place each chicken …
From barefootcontessa.com
From barefootcontessa.com
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