HOW DO I MAKE LEMON CHICKEN RECIPES

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SLOW-COOKED LEMON CHICKEN RECIPE: HOW TO MAKE IT



Slow-Cooked Lemon Chicken Recipe: How to Make It image

Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 35 minutes

Prep Time 20 minutes

Cook Time 05 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 11

6 bone-in chicken breast halves (12 ounces each), skin removed
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup water
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon chicken bouillon granules
2 teaspoons minced fresh parsley
Hot cooked rice

Steps:

  • Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)

Nutrition Facts : Calories 336 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 431mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 56g protein.

LEMON ROAST CHICKEN | CHICKEN RECIPES - JAMIE OLIVER



Lemon Roast Chicken | Chicken Recipes - Jamie Oliver image

Cooking both the spuds and chicken with the same whole lemon creates the most amazing flavour

Total Time 2 hours

Yield 6

Number Of Ingredients 10

2 kg higher-welfare chicken
sea salt
freshly ground black pepper
1.5 kg potatoes peeled
1 large lemon preferably unwaxed
1 whole bulb garlic broken into cloves
1 handful fresh thyme
olive oil
1 handful fresh rosemary sprigs leaves picked
8 rashers higher-welfare smoked streaky bacon optional

Steps:

    1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
    2. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
    3. While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
    4. I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

Nutrition Facts : Calories 496 calories, FatContent 16.8 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 44.6 g protein, CarbohydrateContent 44.1 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 1.62 g salt, FiberContent 3.5 g fibre

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Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware
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    1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
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