Best Zabars Lemon Garlic Chicken Recipes

CHICKEN WITH LEMON AND GARLIC TAPAS

Steps:

• Sandwich the chicken breast fillets between 2 sheets of clear film (plastic wrap) or baking parchment. Bat out with a rolling pin or meat mallet until the fillets are about 1/4 inch thick.
• Using a sharp knife, cut the chicken into strips about 1/2 inch wide.
• Heat the oil in a large, heavy frying pan or wok until it is very hot but not smoking. Add the chicken strips, shallot, garlic, and paprika and stir-fry over a high heat for about 3 minutes, until the chicken is lightly browned and cooked through.
• Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a warm platter and serve immediately with lemon wedges. Garnish with a stem of flat leaf parsley.

GARLIC DILL CHICKEN

Steps:

• Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
• Add chicken and turn to coat the pieces.
• Cover and marinate at room temperature for at least 1 hour, turning occasionally.
• Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
• Baste with the liquid in the pan every 20 minutes.
• Remove chicken to a platter.
• Keep warm until the sauce is ready.
• Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
• Heat the stock.
• Pour the liquid from the baking pan into a medium saucepan.
• Whisk the hot stock into the saucepan.
• Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
• If the sauce is too thick, thin with a little more stock.
• Serve over chicken.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.

ZABAR'S LEMON-GARLIC CHICKEN

Steps:

• Place chicken in a large zip-top heavy-duty plastic bag. Combine the next 7 ingredients; pour over the chicken. Seal bag securely. Marinate the chicken in the refrigerator for 12 hours, turning occasionally.
• Remove the chicken from the marinade, reserving the lemon slices. Discard the marinade. Place the chicken, breast side up, in a large roasting pan. Combine the oil and paprika; pour over chicken and rub over skin. Place lemon slices over the chicken.
• Bake, uncovered, at 450 degrees for 10 minutes. Reduce the heat to 350 degrees; cover and bake 1 hour and 10 minutes or until done. Uncover it during the last 10 minutes.