Best One Pot Lemon Herb Chicken Recipes

SIMPLE LEMON HERB CHICKEN

Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

ONE POT LEMON HERB CHICKEN

One Pot Lemon Herb Chicken image

A one pot meal that takes 5 minutes to prep? How you ask? I'll tell you below. As I was making this meal I said to myself (and to the hubby) "This is too easy to be good, sorry if it's lousy, we can get a pizza if so". I was not really looking forward to this BUT I was wrong. Not only did I enjoy it, I got smiles from around...

Provided by Foody Schmoody

Categories Chicken

Time 1h5m

Number Of Ingredients 16

Ingredients

3 large potatoes (cut into large chunks)
3-4 boneless chicken breasts
1 can(s) green beans (drained)
1 pkg dry italian dressing mix (or 2 t mix recipe below)
1 stick butter
1/2 lemon (cut into slices)
DRY ITALIAN DRESSING MIX INGREDIENTS
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp sugar
2 tsp oregano, dried
1 tsp black pepper
1/4 tsp thyme, dried
1 tsp basil, dried
1 Tbsp parsley flakes
1 Tbsp salt

Steps:

1. Preheat oven to 350. Place lemon slices in a line down center of baking dish and top with the chicken.
2. Place the potatoes to one side of the chicken and the beans to the other side
3. Top everything with pats of butter and sprinkle everything with the italian seasoning.
4. Cover with foil and bake for 1 hour. About halfway through, remove and baste everything in the lovely lemony butter that is no doubt in the bottom of your pan. After an hour remove from oven and enjoy!
5. Note: If after an hour your potatoes are not tender enough for your liking, remove the chicken from the baking pan and place on a covered plate and return potatoes and beans to oven another 10 minutes. By removing the chicken you avoid drying it out with the extra cook time.

LEMON-HERB-ROASTED CHICKEN

Lemon-Herb-Roasted Chicken image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (4-pound) chicken
3 tablespoons salt
4 tablespoons butter, at room temperature
1 teaspoon freshly ground black pepper
2 tablespoons fresh rosemary, stems discarded before measuring, finely chopped
4 cloves garlic, minced
1 lemon, zested, then juiced
8 potatoes (ideally Yukon gold), halved

Steps:

Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).