Best Picnic Lemon Chicken Adapted From Silver Palates Recipes
SILVER PALATE LEMON CHICKEN
This is the final (for now) recipe I am sharing from the Silver Palate Cookbook. It's an old book that first came out in the 70's and I personally believe it's a classic everyone should have. Plan out your menu, go to the grocery store, and call over some friends. This chicken deserves it.
Provided by Vodka & Biscuits
Categories Budget-Friendly One-Pot Dairy-Free Shellfish-Free Overnight Full Meal Weekend Project Egg-Free Soy-Free Easter Intermediate Thanksgiving Christmas Entertaining Spring Holidays Fish-Free Fridge Peanut-Free Tree Nut-Free Classic Tomato-Free Oven Stove
Time 7h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine the Chicken (8 piece) and Lemon (1 cup) in a bowl just large enough to hold them comfortably.
- Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.
- Preheat the oven to 350 degrees F (180 degrees C).
- Rinse and dry the chicken pieces. Sprinkle lightly with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
- In a brown bag add the Ground Black Pepper (to taste), Paprika (1 teaspoon), Salt (to taste), and All-Purpose Flour (1 cup). Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.
- Add enough Canola Oil (as needed) to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.
- Arrange the browned chicken pieces in a single layer in a large shallow baking dish.
- Combine the Lemon (1 tablespoon), Ground Black Pepper (to taste), Salt (to taste), and Brown Sugar (1 tablespoon). Evenly sprinkle the mix over the chicken pieces.
- Mix the Lemon Extract (1 teaspoon) and Chicken Stock (1/4 cup) and pour around the chicken pieces. If using White Wine (1 splash), add a splash or two. Set a thinly sliced Lemon (1) on top of each piece of chicken.
- Bake until fully cooked, about 50 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 128 calories, Protein 5.9 g, Fat 7.7 g, Carbohydrate 9.1 g, Fiber 0.8 g, Sodium 198.4 mg, SaturatedFat 1.5 g, Cholesterol 17.1 mg, Sugar 0.6 g, UnsaturatedFat 5.4 g
LEMONY PICNIC CHICKEN
Make and share this Lemony Picnic Chicken recipe from Food.com.
Provided by littlechick
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Combine the flour, salt, and paprika.
- Coat chicken pieces with seasoned flour mixture.
- Melt butter in a baking pan.
- Add chicken and coat with butter on all sides.
- Arrange chicken in a single layer.
- Bake for 30 minutes.
- In the meantime, prepare the lemon baste by mixing all ingredients.
- Pour half the baste over the chicken.
- Turn over the chicken pieces and pour the rest of the baste over it.
- Continue baking 30 more minutes , or until chicken is brown and tender.
LEMON COCONUT IMPOSSIBLE PIE RECIPE - (4.4/5)
Provided by á-4427
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Lightly grease & flour an 8" or 9" pie dish In a large bowl or mixer, beat sugar & eggs together until thick & ribbony. Then mix in melted butter & milk Beat in eggs 1 at a time, waiting until each is fully incorporated before adding next Mix in vanilla, lemon juice & zest. Gradually mix in flour until just combined Fold in coconut flakes, if using. (if not using coconut only add 4 Tblsp butter) Pour batter into greased pie pan & bake 45-50 minutes, or until center is just set but still slightly wobbly Remove pie from oven & let cool completely, then refrigerate at least 2 hours, or overnight Once chilled, slice, serve, & enjoy!
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