LEMON ROASTED CHICKEN
This is one of our favorite ways to make chicken! Not only is it easy, but it is juicy, tender and filled with flavor!
Provided by Holly Nilsson
Categories Main Course
Time 2h
Number Of Ingredients 6
Steps:
- Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).
- Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts.
- Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.
- Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven.
- Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.
Nutrition Facts : Calories 532 kcal, Carbohydrate 3 g, Protein 35 g, Fat 41 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 184 mg, ServingSize 1 serving
LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE
Skin-on, Bone-in Chicken thighs seasoned with lemon-pepper seasoning, baked to perfection and served with the delicious, cheesy, garlic-lemon cream sauce! This Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce takes only 40 minutes to make from start to finish (including baking time!). Perfect recipe for a busy weeknight.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 F.
- Mix 3 teaspoons of lemon pepper seasoning with flour. Pat the tops (skin side) of chicken thighs with this seasoning mixture.
- Heat 2 tablespoons olive oil on high-medium heat in a large skillet.
- Add chicken thighs skin side down and cook for about 4 minutes on high-medium heat until browned, uncovered. Sprinkle the other side of chicken with 1 teaspoon more of lemon pepper seasoning.
- Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat.
- Line baking sheet with aluminum foil. Place chicken thighs skin side up (crispy side up) on the baking sheet and bake at 375 F for about 15-20 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
- In the mean time, while the chicken is baking, make the sauce. Thoroughly clean and dry the skillet you used for cooking chicken thighs.
- Heat 1 teaspoon olive oil and 1/2 tablespoon butter on medium heat in this cleaned skillet.
- Add minced garlic and cook, constantly stirring, for about 30 seconds.
- Add chicken stock and 1 teaspoon lemon pepper seasoning to the skillet and bring to boil.
- Add heavy cream and bring to boil.
- Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat.
- Add 2 tablespoons freshly squeezed lemon juice and stir in. Top with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
- The lemon pepper chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions.
- Top with chopped parsley and decorate with a few slices of lemon.
Nutrition Facts : Calories 667 kcal, Carbohydrate 13 g, Protein 35 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 220 mg, Sodium 421 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED CHICKEN WITH LEMON SAUCE
Our family loves chicken cooked many ways, but this roasted version is one of our favorites. If your family likes lemon flavor, this is a good dish to try. It's so simple to make. -Geneva Garrison, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 640 calories, Fat 32g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 414mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 3g fiber), Protein 57g protein.
OVEN ROASTED LEMON CHICKEN WITH SEASONED SAUCE
A juicy golden chicken with luscious sauce, requiring a minimum of effort. The lemon flavor is not overpowering, but definitely present. Pairs perfectly with mashed potatoes. This recipe comes from a Dutch language cookbook I recently purchased entitled "Mediterraans: Culinair genieten op z'n best" which translates to MEDITERRANEAN: CULINARY ENJOYMENT AT ITS BEST. All the recipes are anonymous so I can't give credit to it's author.
Provided by FlemishMinx
Categories Whole Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180°C.
- Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
- Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
- Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
- Put the remaining lemon slices and the other garlic half inside the chicken.
- Place the chicken BREAST SIDE DOWN in the baking dish.
- Rub or brush the olive oil over the chicken and salt and pepper as desired.
- In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
- Take 2 TBS of this broth and add to the baking dish.
- Place the dish in the oven and bake for 1 hour.
- Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
- Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
- Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
- Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
- Remove the lemon slices and garlic from the chicken; carve as usual.
- Serve, passing sauce.
ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE
Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Roasted Garlic Glaze:.
- Preheat the oven to 325 degrees F.
- Cut off the top third of each head of garlic.
- Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Into a food processor squeeze each head of garlic gently to release the flesh.
- Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
- Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
- Transfer to an airtight container and refrigerate until ready to use.
- (The glaze can be made up to 1 day in advance).
- For the Chicken:.
- Preheat the oven to 375 degrees F.
- Separate the legs& thighs.
- Season the chicken on both sides with the Essence.
- Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
- Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
- Remove from the heat.
- Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
- Roast for 16 minutes.
- Remove from the oven and carefully turn the chicken halves with tongs.
- Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
- For the Lemon Herb Sauce:.
- In a small saucepan, bring the chicken stock to a simmer.
- Transfer to a blender or food processor.
- Add the mustard and process on high speed.
- With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
- Serve immediately.
ROASTED LEMON CHICKEN
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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