Caramelized Lemon Chicken Recipes

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CRISPY CHICKEN THIGHS WITH CARAMELIZED LEMON RINDS



Crispy Chicken Thighs with Caramelized Lemon Rinds image

The next time you juice a lemon, don't toss the rinds! Instead, wrap them up and save them in the fridge, then make this easy chicken recipe. It works with zested lemon rinds, too. The rinds get cooked down with the chicken and maple syrup, resulting in sweet and tangy pan drippings designed for drizzling over everything.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil or other neutral oil
2 tablespoons maple syrup
Halved, juiced rinds of 2 lemons

Steps:

  • Preheat the oven to 450 degrees F.
  • Pat the chicken thighs quite dry with paper towels. Sprinkle them on both sides with 2 teaspoons salt and 1 1/2 teaspoons pepper.
  • Heat a large ovenproof skillet (preferably cast iron) over medium-high heat. Add the oil and heat until shimmering. Add the chicken thighs to the skillet skin-side down and nestle the lemon halves around them so the cut sides touch the skillet. Cook until the chicken skin is very golden brown, 12 to 14 minutes. (The lemon halves should char, but if they start completely blackening, lift them up and place them on top of the chicken as it cooks.)
  • Lift up each lemon half, brush the cut side with maple syrup and return to the skillet cut-side down. Transfer the skillet to the oven and roast until the chicken is almost cooked through, 5 to 7 minutes. Flip the thighs so they are skin-side up, then continue roasting until no longer pink near the bone, another 5 minutes. Serve the chicken with the saucy pan drippings spooned over.

CHICKEN AND TOMATO STEW WITH CARAMELIZED LEMON



Chicken and Tomato Stew with Caramelized Lemon image

Cooking lemon slices just to this side of burnt adds a layer of complex flavor to this comforting dish.

Provided by Andy Baraghani

Categories     Bon Appétit     Soup/Stew     Stew     Dinner     Chicken     Tomato     Lemon     Garlic     Honey     Cinnamon     Sesame

Yield 4 servings

Number Of Ingredients 19

Stew:
4 chicken legs (thigh and drumstick)
Kosher salt
4 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced
6 garlic cloves, halved
2 tablespoons honey
1 tablespoon tomato paste
3/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 (14.5-ounces) can whole peeled tomatoes, preferably San Marzano
3 cups low-sodium chicken broth
Caramelized lemon and assembly:
1 lemon
1 1/2 teaspoons sugar
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame seeds
1/2 cup torn mint
Flatbread (for serving)

Steps:

  • Stew:
  • Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
  • Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10-12 minutes. Transfer chicken to a plate, leaving drippings behind.
  • Add onion to pot and cook, stirring often, until softened, 6-8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70-80 minutes.
  • Caramelized lemon and assembly:
  • Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
  • Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.
  • Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
  • Do Ahead
  • Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.

CARAMELIZED BAKED CHICKEN



Caramelized Baked Chicken image

Roast chicken pieces with sticky, sweet and tangy coating.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 6

Number Of Ingredients 7

3 pounds chicken wings
2 tablespoons olive oil
½ cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
  • Bake in preheated oven for one hour, or until sauce is caramelized.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 49.6 g, Cholesterol 47.6 mg, Fat 15.6 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 3.7 g, Sodium 1307.2 mg, Sugar 47.9 g

SKILLET CHICKEN WITH WHITE BEANS AND CARAMELIZED LEMON



Skillet Chicken With White Beans and Caramelized Lemon image

One of the best parts of cooking skin-on chicken in a skillet, aside from the obvious (crispy skin), is the delicious fat left behind. To maximize the amount of fat yielded, be sure to cook the chicken on the medium side of medium-high heat, which gives the fat plenty of time to render before the skin browns. All this extra time on the stove means you won't have to finish your chicken in the oven. (The only exception are extra-large pieces, which may need a brief stint in a 350-degree oven to completely cook through.) While just about anything is great tossed in this liquid gold, using it to caramelize thick slices of lemon and wedges of shallot takes the dish to an even more complex, savory, tangy place. You can let the seasons or your pantry dictate what gets added next: hearty leafy greens, chunks of summer squash or a simple can of chickpeas or beans are all welcome to the party.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 lemon, thinly sliced, seeds removed
1 shallot, peeled and cut into thin wedges
Kosher salt and black pepper
2 1/2 pounds bone-in, skin-on chicken thighs or breasts (about 4 to 6)
1 tablespoon canola oil
1 (15-ounce) can small white beans (such as Great Northern, navy or cannellini) or chickpeas, drained and rinsed
1 bunch kale, ribs removed, leaves torn into large pieces
Flaky sea salt
Olive oil, for drizzling

Steps:

  • Toss lemon slices and shallots together in a small bowl and season with salt and pepper; set aside. (This will lightly pickle the shallot and soften the lemon while you cook the chicken.)
  • Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat and add chicken, skin-side down. Using kitchen tongs or a spatula, press the chicken evenly into the skillet so it makes good contact with the hot surface (which will promote browning). Cook, resisting the urge to check too frequently, until the skin is deeply golden brown (think of the color of a well-baked croissant), 5 to 8 minutes, depending on the size of the chicken pieces. At this stage, most of the fat should be rendered and the skin should be crispy. Flip and continue to cook until pieces are cooked through, another 7 to 10 minutes.
  • Using kitchen tongs, transfer chicken to a plate to rest, leaving all the fat behind. Add lemon and shallot to the chicken fat, standing back if you need because it will sizzle. Cook, swirling the skillet, until the lemon has started to caramelize and brown, 3 to 5 minutes. (It'll smell like a mix of lemonade and caramel.)
  • Add the beans to the skillet and season with salt and pepper. Cook, tossing occasionally, until the beans have started to brown a bit and soak up all of that caramelized lemon chicken fat, 3 to 4 minutes. Working in batches, add kale and toss to wilt, seasoning with salt and pepper as you go.
  • Return the chicken to the skillet, along with any juices that have collected on the plate, and cook for a minute or two, just so everything gets to know each other in there.
  • Divide the chicken, beans and kale between plates, making sure to top each serving with a few lemon slices. Sprinkle with flaky salt and a final few turns of pepper, and drizzle with olive oil.

Nutrition Facts : @context http, Calories 822, UnsaturatedFat 33 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1103 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON AND SAGE ROASTED CHICKEN WITH CARAMELIZED ENDIVE



Lemon and Sage Roasted Chicken with Caramelized Endive image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
  • In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

CARAMELIZED LEMON CHICKEN



Caramelized Lemon Chicken image

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

1/2 cup store-bought lemon curd
Kosher salt (Diamond Crystal)
Black pepper
1 chicken (about 3 1/2 to 4 1/2 pounds)
1 tablespoon olive oil

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.

CHICKEN WITH CARAMELIZED ONIONS



Chicken with Caramelized Onions image

You would not believe the flavor that comes out of such a simple recipe. The onion cheese combination is delicious. Swiss can be substituted but you won't get nearly the flavor. Recipe comes from a cookbook by Pol Martin.

Provided by richabby

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 onions, peeled and sliced
4 boneless chicken breasts
1 teaspoon teriyaki sauce
1 lemon, juice of
1/2 cup gruyere cheese
salt
pepper

Steps:

  • Heat half of oil in frying pan over medium heat.
  • Add onions and cook 15 minutes, stirring occasionally.
  • Season with salt and pepper during cooking.
  • Onions should become golden brown and caramelized.
  • Remove onions from pan and set aside.
  • Heat remaining oil in the same pan.
  • Add chicken and season with salt and pepper.
  • Cook 5 minutes on each side over medium heat.
  • Add teriyaki sauce and lemon juice.
  • Cook 1 minute.
  • Transfer chicken breasts and all juices to ovenproof baking dish.
  • Top with onions and all juices.
  • Sprinkle with cheese.
  • Broil 3 minutes in the oven til cheese is bubbly.

CARAMELIZED LEMONGRASS CHICKEN THIGHS



Caramelized Lemongrass Chicken Thighs image

This is a recipe I came across in a cookbook I had had for some time, and finally decided to make. It was made very clear to me that this was a recipe which I had better make again, as it went over VERY well. This also works with pieces of a whole chicken, but the thighs are just the right size and shape to work well. Prep time includes marinating time (in a pinch you can marinate for about 15 minutes and go).

Provided by ChrisMc

Categories     Chicken

Time 4h45m

Yield 3-4 serving(s)

Number Of Ingredients 8

4 -6 chicken thighs
2 stalks lemongrass
2 cloves garlic
3 tablespoons fish sauce
1/4 cup sugar
1/4 teaspoon black pepper
1 tablespoon oil
1 tablespoon lemon juice

Steps:

  • Remove skins and extra fat from chicken.
  • Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer.
  • Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper.
  • Add chicken and toss to coat well; marinate 3-4 hours.
  • If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry.
  • Remove chicken from marinade (but save the marinade).
  • Heat oil in a pan with a tight-fitting lid.
  • Brown the chicken in the oil (~10minutes).
  • Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize).
  • Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes).
  • Stir lemon juice into sauce, and stir to coat chicken.
  • Serve hot.

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  • Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10–12 minutes. Transfer chicken to a plate, leaving drippings behind.
  • Add onion to pot and cook, stirring often, until softened, 6–8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70–80 minutes.
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From farmbelly.com


ONE-POT CHICKEN WITH CARAMELIZED LEMON AND DATES
2021-02-02 1. Preheat oven to 425°. 2. Season chicken with salt and pepper. Heat oil in a large (at least 5.5 qt) dutch oven over medium–high heat. Place chicken, legs side down* and using tongs or your hands (be careful!) press lightly to make sure the …
From anewsletter.alisoneroman.com


CRISPY CHICKEN THIGHS WITH CARAMELIZED LEMON RINDS
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds); 1 tablespoon vegetable oil or other neutral oil; 2 tablespoons maple syrup; Kosher salt and freshly ground black pepper; Halved, juiced rinds of 2 lemons
From punchfork.com


ROAST CHICKEN WITH CARAMELIZED LEMONS, CHERRY TOMATOES
2012-11-09 Preheat oven to 450°F. 2. Heat the oil in an oven-proof skillet over medium-high heat. 3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. 4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown. 5. Flip the chicken over.
From weelicious.com


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