Chicken Garlic Lemon Pie Recipes

LEMON GARLIC CHICKEN

Steps:

• Melt butter in a skillet over medium-high heat.
• Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
• Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN, GARLIC & LEMON PIE

Steps:

• Heat a tablespoon of olive oil in a large saucepan over a medium-high heat, season the chicken thighs and colour them on both sides, half at a time. Just before the end of cooking the second batch, drain off all but a tablespoon of the fat, then stir in the garlic and cook for a moment.
• Return all the chicken to the pan, sprinkle over the flour and turn the chicken to coat it. Add the wine which will thicken as it blends with the flour and let this simmer for a moment.
• Pour in the chicken stock or water and stir. Add the thyme, lemon zest and some seasoning. Bring the sauce to a simmer, cover and cook over a low heat for 30 minutes, stirring once.
• Remove the chicken pieces and place in a bowl. Take off and discard the skin and coarsely shred the flesh. Skim any fat off the surface of the sauce and strain it into a non-stick pan. Simmer to reduce by about half, then stir in the crème fraîche and capers, and adjust the seasoning. Stir in the chicken and transfer this to an ovenproof dish.
• Boil the potatoes until tender, then drain them. Now mash them very coarsely, partly chopping them with the side of the masher. Stir in 3 tablespoons of olive oil and some salt, and then the parsley. Spoon the potato on top of the chicken. The pie can be prepared in advance, in which case leave it to cool, then cover and chill.
• Heat the oven to 400F, and bake for 35-40 minutes until golden and the potato is crisp.

LEMON GARLIC CHICKEN

Steps:

• Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.

CREAMY GARLIC-LEMON CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Place chicken in a 5-qt. slow cooker; pour broth mixture over chicken. Cook, covered, on low 3-4 hours or until chicken is tender., Remove chicken from slow cooker; keep warm. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat and stir in cream. Serve chicken and rice with sauce.

GARLIC AND LEMON CHICKEN

Steps:

• Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
• Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
• Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
• It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
• This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.

LEMON GARLIC CHICKEN

Steps:

• Remove excess skin and fat from chicken, rinse and pat dry.
• In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture.
• In a large skillet over medium heat brown chicken in the butter.
• Transfer chicken to slow cooker.
• To the skillet add the water, lemon juice, garlic and chicken bouillion.
• Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet.
• Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender.
• Add parsley Cover and cook on high for 15-30 minutes more!

LEMON GARLIC SLOW COOK CHICKEN RECIPE BY TASTY

Steps:

• Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
• Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
• Season all sides of the chicken with salt and pepper.
• Remove both ends of a lemon, cut in half to create very thick slices.
• Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
• Put the chicken in the slow cooker.
• Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
• Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
• Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
• Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
• Enjoy!

CINDY'S LEMON-GARLIC CHICKEN

Steps:

• Prepare the vinaigrette: Pull the heads of garlic apart, peel the cloves, and remove any green sprouts. Place the garlic in a small saucepan. Using a paring knife, remove the peel from the lemons. Carefully remove the pith from the peels and add the peels to the saucepan; discard the pith. Hold each lemon over the saucepan and cut between the membranes into sections allowing sections and any juice to fall into the saucepan. Squeeze juice from the membranes into the saucepan. Discard membranes. Add enough water to just cover. Bring to a boil, reduce the heat, and simmer until the garlic is very tender, about 20 minutes. Drain, then puree the lemons and garlic in a blender and measure out 1/2 cup for the vinaigrette. Reserve remaining lemon-garlic puree for another use.
• In a medium bowl, whisk together the 1/2 cup of lemon-garlic puree with the vinegar, herbs, salt, and pepper, until the salt is dissolved. Slowly whisk in olive oil in a thin stream, and continue to whisk until fully emulsified; set aside.
• Prepare the chickens: In a small bowl, combine the salt, rosemary, thyme, garlic, marjoram, sage, peppercorns, and shallots; mix well. Place chickens in a shallow baking dish. Sprinkle herb mixture over, and rub until well coated. Cover and refrigerate for at least 6 hours and up to 12 hours.
• Cook the chickens: Preheat the oven to 500 degrees. Heat 3 tablespoons olive oil in each of two large ovenproof saute pans over medium-high heat. Add 2 chicken halves to each saute pan, skin-side down, and cook until brown, 3 to 4 minutes. Turn the chickens, and cook 3 minutes more. Turn the chickens again, so that they are skin-side down, and weigh each of them down with an ovenproof saute pan. Transfer to oven, and roast until the skin is crisp and the juices run clear, 8 to 12 minutes.
• Prepare the vegetables: Slice the spring onions thinly on the diagonal, and rinse well. Snap off ends of the asparagus. Slice on the diagonal into 1/2-inch-thick slices up to the tips. Set the tips aside.
• While the chickens are roasting, cook vegetables. Heat olive oil in a saute pan over medium heat. Add spring onions and the asparagus stalks, and cook until soft, 3 to 4 minutes. Season with salt and pepper. Add 2 tablespoons water, cover, and cook until crisp-tender, 3 to 4 minutes. Add asparagus tips, tarragon, and butter. Cook until the tips are heated through.
• To serve, place the potatoes and vegetables on either side of the plate, the chicken in the center, and drizzle all over with the vinaigrette.

CREAMY LEMON GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
• Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
• Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
• Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
• Toss in the garlic and sautée until fragrant, about 30 seconds.
• Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
• Let the mixture reduce for a few minutes until it has thickened.
• Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
• Place the chicken breasts back into the pan and transfer the pan to the oven.
• Bake for 15 minutes or until the chicken is fully cooked.
• Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
• Enjoy!