TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
LEMONY CHICKEN
Steps:
- Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
- Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
- While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.
ANITAS LEMON CHICKEN
Make and share this Anitas Lemon Chicken recipe from Food.com.
Provided by chris_tam
Categories Chicken
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put all in crock pot and cook on low all day long (8-10 hours) or high (5-6 hours).
- You can also cook this in the oven on 350° for about and hour or maybe a little more--just check for doneness.
- The lemon sauce is good on mashed potatoes and rice!
Nutrition Facts : Calories 329.3, Fat 21.1, SaturatedFat 8.7, Cholesterol 113.1, Sodium 174, Carbohydrate 4.1, Fiber 0.2, Sugar 1.3, Protein 30.5
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
MAMA ROMANO'S BAKED LEMON CHICKEN
Provided by Marian Burros
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cut the chicken breasts in half, and season all chicken pieces with salt and pepper. Dredge in the flour.
- Heat 1 tablespoon of olive oil in large ovenproof skillet or Dutch oven over medium heat. Saute the chicken pieces until golden brown. Transfer to a plate, and reserve.
- Discard the fat from the skillet, and add the remaining olive oil. Add the onions and garlic, and cook over low heat for 15 minutes, stirring occasionally, until the onions are very soft and lightly browned. Remove from heat.
- Spread the thyme over the onions and garlic. Arrange the browned chicken pieces side by side over the onions in the skillet. Add the chicken stock.
- Cut one lemon into thin slices, remove the seeds, and place one slice atop each piece of chicken. Cut other lemon in half and squeeze through a strainer over the chicken. Return the skillet to the heat, and bring the stock to a simmer. Cover the pot, and bake in the oven for 5 to 15 minutes, basting the chicken with the cooking liquid.
THE INFAMOUS LEMON CHICKEN RECIPE
When my father remarried he would sometimes complain to me about finding my mother's lemon chicken recipe. The real secret here being that I had LOST my mother's recipe box...a crime punishable by walking the plank in my family. Of course I didn't remember eating it or how it tasted since I was 6 when they divorced and she couldn't remember the ingredients. He described to me a sweet glazy sauce that covered the chicken which she served over rice. With the help of my step-mother we "recreated" this dish using Lipton soup and sauce mixes in the lemon flavor. I was at peace until Lipton discontinued this flavor and was again harassed to FIND THAT RECIPE your mother made! Finally I was reaching up in the counter for a martini glass at my aunts house when a small box came crashing down on my head... my family recipes along with the suprisingly easy "Infamous Lemon Chicken".I had no idea these were the few ingredients that had been haunting me. Dad this one's for you.
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In zip-lock bag combine pepper, salt, and flour.
- Add chicken and shake a few pieces at a time.
- In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
- Add lemon juice, sugar, and mushrooms, decrease heat.
- Cover and simmer 15 min, or until chicken is cooked.
- Serve over rice.
Nutrition Facts : Calories 308.2, Fat 18.6, SaturatedFat 10.4, Cholesterol 116.2, Sodium 663.7, Carbohydrate 8.1, Fiber 0.6, Sugar 3.1, Protein 27
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