Chicken Lemone Recipes

CHICKEN LEMONE

Chicken Lemone image

This recipe was given to me by a chef in a Chicago restaurant and I cant believe I dont remember which one. But it is just great! Preparation/Cooking time does not include marination time of 2 hours.

Provided by Sassy in da South

Categories Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 chicken breasts, on the bone
4 chicken thighs
4 chicken legs
4 chicken wings
1 teaspoon salt
fresh ground black pepper (to taste)
1/2 cup vegetable oil
1/2 cup lemon juice (juice from 2 fresh lemons below)
1/2 cup parsley, chopped
2 tablespoons dried oregano
4 lemons (2 for slicing & 2 for juicing)

Steps:

Thoroughly wash and dry all chicken pieces.
Cut 2 lemons into round slices. (Use other 2 lemons for making lemon juice).
Salt and pepper chicken on both sides.
Place chicken meat side up in a glass casserole dish.
Mix oil, lemon juice, parsley.
Pour over chicken.
Sprinkle some oregano all over chicken and refrigerate for about an hour.
Turn the chicken over and sprinkle more oregano on top then refrigerate for about another hour.
After the chicken marinates for a while place under the broiler for about 20 minutes.
Turn chicken around and broil for about another 20 minutes while basting with the oil and juice mixture. Top with lemon slices.
Towards the end watch carefully and try and get the skin of the chicken a nice crisp blackened look to it.
Not burned but just enough to give it a great flavor.

Nutrition Facts : Calories 573.1, Fat 41.8, SaturatedFat 9.7, Cholesterol 174.1, Sodium 459.9, Carbohydrate 7.8, Fiber 3, Sugar 0.4, Protein 43.8

LEMON CHICKEN

Lemon Chicken image

I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. -Lori Schlecht, Wimbledon, North Dakota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
1 garlic clove, minced
2 tablespoons butter
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 to 3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt, optional
1-1/2 cups uncooked instant rice
1 cup frozen chopped broccoli, thawed
1/4 cup minced fresh parsley

Steps:

In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 367 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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