LEMON LUSH RECIPE RECIPES

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LEMON CHICKEN TRAYBAKE RECIPE - BBC FOOD



Lemon chicken traybake recipe - BBC Food image

This tasty lemon chicken tray bake is super easy - all the flavour comes from the delectable honey and mustard marinade.

Provided by Tom Kerridge

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 11

4 tbsp clear honey
2 tbsp Dijon mustard
3 garlic cloves, peeled, grated
3-4 tsp cracked black pepper, to taste
2 lemons, zest and juice
4 bone-in chicken breasts, skin removed, each breast scored three or four times using a sharp knife
4-5 sprigs fresh rosemary
1 lemon, thinly sliced
700g/1½lb baby new potatoes
salt and freshly ground black pepper
handful chopped fresh flatleaf parsley leaves, to serve

Steps:

  • For the marinade, mix together all the marinade ingredients in a bowl until well combined.
  • For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours.
  • When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6.
  • Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.
  • Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer).
  • Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley.

LEMON FILLING RECIPE - BETTYCROCKER.COM



Lemon Filling Recipe - BettyCrocker.com image

Use this luscious easy-to-prepare filling for pastries, cakes and tarts.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 8

3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2/3 cup water
1 tablespoon butter or margarine
1 teaspoon grated lemon peel
1/4 cup lemon juice
2 drops yellow food color, if desired

Steps:

  • In 1 1/2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute longer; remove from heat.
  • Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.

Nutrition Facts : Calories 70 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 55 mg, SugarContent 13 g, TransFatContent 0 g

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LEMON CHICKEN TRAYBAKE RECIPE - BBC FOOD
This tasty lemon chicken tray bake is super easy - all the flavour comes from the delectable honey and mustard marinade.
From bbc.co.uk
Reviews 4.0
  • Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley.
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LEMON FILLING RECIPE - BETTYCROCKER.COM
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  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. Store cakes or pastries filled with Lemon Filling covered in refrigerator.
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