CHICKEN LEMON BAKE RECIPES

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BAKED LEMON CHICKEN RECIPE: HOW TO MAKE IT



Baked Lemon Chicken Recipe: How to Make It image

I found this baked lemon chicken recipe many years ago when my children were toddlers. I've changed it a little over the years to make it my own. Everyone in my family just loves it!

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons all-purpose flour
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1-1/2 pounds)
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon butter
1 cup chicken broth
3 tablespoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried thyme
4 lemon slices
2 tablespoons minced fresh parsley
Hot cooked rice, optional

Steps:

  • In a shallow bowl, combine flour and pepper; dredge the chicken. Set remaining flour mixture aside. In a skillet, brown chicken in oil; transfer to an ungreased 9-in. square baking dish. , In a saucepan, saute onion in butter. Add reserved flour mixture; stir to form a thick paste. Gradually add broth, lemon juice, basil and thyme; mix well. Bring to boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over the chicken. Top each half with a lemon slice. Sprinkle parsley. Cover and bake at 350° for 25-30 minutes or until the juices run clear. Serve over rice if desired.

Nutrition Facts : Calories 312 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 9g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat

PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES



Perfect roast chicken recipe | Jamie Oliver Christmas recipes image

A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.

Total Time 1 hours 25 minutes

Yield 4

Number Of Ingredients 8

1 x 1.6 kg higher-welfare chicken
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
olive oil
1 lemon
1 bunch of mixed fresh herbs such as, thyme, rosemary, bay

Steps:

    1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
    2. Preheat the oven to 240°C/475°F/gas 9.
    3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
    4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
    11. 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.
    12. 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.
    13. 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.
    14. 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.

Nutrition Facts : Calories 374 calories, FatContent 15.8 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 45.5 g protein, CarbohydrateContent 13.4 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 1.2 g salt, FiberContent 3.4 g fibre

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