Baked Lemon Garlic Chicken With Tuscany Seasoning Recipes

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

BAKED LEMON GARLIC CHICKEN WITH TUSCANY SEASONING

Steps:

• Heat oven to 375 degrees F.
• Place chicken thighs In a large bowl. Slice the lemons in half and squeeze the fresh lemon juice over the thighs and add the lemon rinds to the bowl along with the garlic, salt, pepper, and Tuscany seasoning. Mix well, then put everything in a large baking dish spreading everything out evenly. Sprinkle smoked paprika over the chicken. We love the taste of the smoked paprika so we sprinkle quite a bit on the chicken. It's up to you.
• Put the dish in the heated oven and bake the chicken for 30 minutes, basting every 10 minutes. The internal temperature should reach 165 degrees F. If it hasn't reached that point, put it back into the oven for an additional 5 minutes. When it reaches the temperature of 165 degrees F take it out of the oven, cover it with aluminum foil, and let it rest for 10 minutes.
• Serve the chicken thighs with the juices -- discard the lemons.

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN

Steps:

• In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
• Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
• Wash the chicken thoroughly under cold water then pat dry.
• Place the chicken onto a rack that is fitted into a greased baking pan.
• Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
• Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
• Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
• Tie the legs together with cotton butcher's string.
• Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
• Drizzle the olive oil/lemon juice mixture over the top of the chicken.
• Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.

OVEN BAKED, LEMON / GARLIC CHICKEN

Steps:

• 1. Pre-heat the oven to 350 degrees.
• Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
• 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
• 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
• 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
• 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
• 6. Total cooking time will depend on the thickness of the chicken and the temperature.