SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Time 43m
Number Of Ingredients 13
Steps:
- 1. Tie parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and place in a large saucepan with onion, carrots, celery, lemon zest, and chicken breasts. Pour in broth and bring to a boil over high heat. Immediately reduce heat to low and skim surface. Cover and cook until chicken is firm to touch, about 20 minutes. Remove from heat and transfer chicken to a platter. When chicken is cool enough to handle, pull meat in large strips from bones; discard bones.
- 2. Add asparagus, peas, and mushrooms to broth. Cook until vegetables are tender, about 3 to 5 minutes. Remove herb bundle, return chicken to broth and cook until heated through, 2 to 3 more minutes. Pour soup into 4 large bowls and garnish with chopped parsley and tarragon.
Nutrition Facts : Calories 221 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 254 milligrams, Carbohydrate 13 grams, Fiber 3.5 grams, Protein 33 grams, Sugar 5 grams
HERBED CHICKEN WITH SPRING VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE
Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.
Provided by Bev I Am
Categories Whole Chicken
Time 1h30m
Yield 1 chicken
Number Of Ingredients 23
Steps:
- Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
- Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
- Prepare chicken, trimming off all fat.
- Rub the chicken with oil, season with paprika, salt and pepper inside and out.
- Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
- Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
- Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
- For the basting liquid, combine honey and lemon juice.
- After the chicken has roasted 30 minutes, brush it with some of the mixture.
- Add asparagus to pan, then roast 15 more minutes.
- Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
- Allow chicken to rest 15 minutes before carving.
- While chicken is resting, prepare the sauce.
- In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
- Add broth, wine, lemon juice, and honey.
- Simmer 15 minutes, or until reduced by half.
- Strain into a clean saucepan.
- Whisk in cream; bring to a boil.
- Mash 1 TBS unsalted butter and flour together.
- Add butter and flour mixture to finish the sauce and cook until slightly thickened.
- Stir in lemon zest, chives, and seasoning just before serving.
- Serve sauce over chicken and veggies.
CHICKEN & HERB SPRING MEDLEY
You don't have to wait until spring to enjoy this meal with your family. It's great any time you want a flavorful and easy-to-make meal filled with the goodness of vegetables and chicken.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- In a skillet, over medium-high heat, add oil and chicken.
- When chicken is browned, stir in onions. Cook for about 2 more minutes.
- Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
- Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!
Nutrition Facts : Calories 254.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 10.2 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 2.4 g, Sodium 359.9 mg, Sugar 0.8 g
LEMON & HERB CHICKEN TRAYBAKE WITH BUTTER BEANS & POTATO WEDGES
Make this versatile traybake for a hearty family meal. Filling and full of fuss-free, flavourful ingredients, this is budget-friendly food at its best
Provided by chintalpatel
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
- Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
- Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
- Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray - depending on the size of the wedges, they may already be cooked through.
Nutrition Facts : Calories 666 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium
CHICKEN AND SPRING VEGETABLE PARCELS WITH LEMON AND HERB BUTTER
Make and share this Chicken and Spring Vegetable Parcels With Lemon and Herb Butter recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the butter, grated lemon zest and herbs. Preheat the oven to 400ºF.
- Take 4 squares of foil and divide the vegetables between them, place a piece of chicken on top.
- Spread over some of the lemon & herb mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice. Fold the edges of the foil together, sealing tightly then place on a baking tray.
- Cook for 25-30 minutes, until the vegetables are tender and chicken cooked through.
Nutrition Facts : Calories 895.5, Fat 20.9, SaturatedFat 11.8, Cholesterol 114.2, Sodium 338.3, Carbohydrate 135.2, Fiber 21.7, Sugar 17.9, Protein 50.1
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- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
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