Best Springtime Dinner Lemonhoney Chicken Onions Recipes

LEMON AND ONION ROAST CHICKEN

Lemon and Onion Roast Chicken image

Soooo juicy and tender! The meat always comes out flavorful and the skin is nice and crispy. I make it maybe once a month. It doesn't take that much work (i'll admit it, i'm lazy), and I usually have all the ingredients at home (yay, no trip to the supermarket). Last time, I made it with roasted garlic mashed potatoes and peas.

Provided by Layla N

Categories Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken (5-6 pounds)
salt
pepper
2 -3 teaspoons poultry seasoning
1 onion
1 lemon
fresh thyme (optional)
2 tablespoons butter
1 tablespoon olive oil

Steps:

Preheat oven to 425 degrees.
Remove the giblets. Then, wash the chicken thoroughly with hot water and trim all excess fat. Pat dry with a paper towel.
Liberally add salt, pepper, and poultry seasoning to the inside.
Cut the onion and the lemon into wedges and stuff as much as will fit inside the cavity. If you have fresh thyme on hand, also stuff a handful of that inside.
Separate the skin from the chicken (Don't take the skin off the chicken. Just wiggle your hand under the skin, and it comes apart from the chicken meat. It's really really easy to do). In the space between the skin and the meat, rub on salt, pepper, and about one teaspoon of poultry seasoning. Then, scatter little pieces of butter under the skin, as well. Don't forget to get the area around the thighs, as well with the spices and butter.
Massage a bit of olive oil on top of the skin, to make it nice and crispy.
Place on a rack in a roasting pan, tucking the wings behind the neck. if you're not using a rack, then tie its legs together as well.
Cook in the oven for about an hour an a half or until juices run clear (or until the little popper pops up).

Nutrition Facts : Calories 821.4, Fat 62.2, SaturatedFat 19.3, Cholesterol 259.1, Sodium 269.9, Carbohydrate 6.2, Fiber 1.7, Sugar 1.2, Protein 58

ROASTED LEMON CHICKEN WITH SPRING ONION CHIMICHURRI

Roasted Lemon Chicken with Spring Onion Chimichurri image

Provided by Trisha Yearwood

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 lemons
One 4- to 5-pound whole chicken
Kosher salt and freshly ground black pepper
4 sprigs fresh tarragon
3 cloves garlic
1 tablespoon unsalted butter, melted
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh tarragon leaves
3 spring onions, dark green parts trimmed off and bulbs roughly chopped
1 small clove garlic
1/2 cup olive oil
2 tablespoons champagne vinegar
1 pinch crushed red pepper flakes
Kosher salt

Steps:

For the chicken: Preheat the oven to 425 degrees F.
Finely grate the zest of one of the lemons and cut that lemon in half. Rub the chicken with salt and pepper inside and out, then rub the lemon zest all over the outside. Stuff the cavity with the halved lemon, tarragon and garlic. Put the chicken in a baking dish or small roasting pan. Cut the remaining lemon in quarters and add it to the dish along with 3/4 cup water. Brush the outside of the chicken with the butter.
Roast until golden brown and an instant-read thermometer inserted into the center of the thigh registers 165 degrees F, about 1 hour. Transfer the chicken to a cutting board and pour the pan juices into a small bowl. Let the chicken rest 10 minutes. Use a small ladle to remove the fat that rises to the top of the pan juices.
For the chimichurri: Meanwhile, finely chop the parsley, tarragon, onions and garlic and add to a bowl. Stir in the olive oil, vinegar, red pepper flakes and 1/4 teaspoon salt.
Carve the chicken and serve with the pan juices and chimichurri.

HONEY LEMON CHICKEN

Honey Lemon Chicken image

When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup lemon juice
1/3 cup honey
1/4 cup soy sauce
2 tablespoons finely chopped onion
4 garlic cloves, minced
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1 teaspoon salt-free seasoning blend
1 teaspoon white pepper
1 teaspoon lime juice
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

HONEY CHICKEN WITH SPRING ONIONS

Honey Chicken With Spring Onions image

Another vegemite find for me. I have not made yet but am hoping to do so in the next few weeks. It looks so quick and easy!

Provided by Tisme

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons oil
500 g skinless chicken breast fillets, thinly sliced
2 garlic cloves, crushed
2 teaspoons fresh ginger, finely grated
1 green capsicum, sliced
3 spring onions, cut into 3cm lengths
1/2 cup water
1 tablespoon honey
3 teaspoons vegemite
2 teaspoons cornflour
1 cup bean sprouts
3/4 cup unsalted cashews
rice, noodles or rice noodles, to serve

Steps:

Heat oil in a frying pan, add chicken, garlic and ginger and stir fry until browned.
Add capsicum and spring onions and stir fry 2 minutes.
Stir in combined water, honey, vegemite and cornflour. Add the bean shoots and cashews and continue to cook, stirring, for 2-3 minutes until sauce has thickened and heated through.
Serve immediately with rice noodles.

SPRINGTIME DINNER LEMON/HONEY CHICKEN & ONIONS

Springtime Dinner Lemon/Honey Chicken & Onions image

This is an excellent Springtime dinner that can be prepared and served in a single pan. I'm using a cast iron skillet; however, any good ovenproof skillet should work just fine. So, you ready... let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
1/4 cup(s) tamari sauce
1/4 cup(s) fresh clover honey
1 teaspoon(s) ginger, freshly grated
2 tablespoon(s) lemon juice, freshly squeezed
1/4 teaspoon(s) red pepper flakes
2 medium chicken legs
2 medium chicken thighs, bone-in, skin on
1/2 medium yellow onion, sliced
2 medium organic carrots, leafy part attached
1 medium lemon, cut in half
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste

Steps:

PREP/PREPARE
Gather your ingredients.
Whisk the tamari, honey, ginger lemon juice, and red pepper together in a small bowl.
Divide the marinade in half.
Add the chicken pieces to a Ziploc bag, and add 1/2 of the marinade.
Place in the refrigerator for 2 hours.
Chef's Note: This gives the marinade a chance to get acquainted with the chicken.
Toward the end of the 2-hour waiting period place the remainder of the marinade into a small saucepan.
Bring to a simmer, and allow the sauce to cook until reduced by half, about 5 to 8 minutes.
Place a rack in the middle position, and preheat the oven to 400 (205c).
Add the empty skillet to the oven and allow to heat up.
Remove the skillet from the oven and then add the onions, salt & pepper, then place the chicken, carrots, and lemons on top of the veggies.
Brush the chicken and veggies with the reserved marinade.
Place into the preheated oven, and bake until the chicken is crispy, and the veggies are tender, about 40 to 45 minutes.
PLATE/PRESENT
Bring to the table in the skillet (remember it's hot), and allow your guests to dig in. Enjoy.
Keep the faith, and keep cooking.