Chicken With Lemon And Spicy Spring Onions Recipes

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FOUR-STEP LEMON-ONION CHICKEN



Four-Step Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breast halves (about 8 ounces each), sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup low-sodium chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
One 9-ounce bag spinach

Steps:

  • Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
  • Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
  • Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
  • Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.

Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams

CHICKEN WITH LEMON AND SPICY SPRING ONIONS



Chicken with Lemon and Spicy Spring Onions image

Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Chicken     Spring     Green Onion/Scallion     Garlic     Parsley     Onion     Entertaining     Roast     Soy Free     Peanut Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 11

1 lemon
2 (3 1/2-4-lb.) chickens
Kosher salt, freshly ground pepper
2 large red onions, quartered
2 bunches spring onions or 3 bunches scallions, trimmed, divided
4 green garlic bulbs, very finely chopped, or 4 garlic cloves, finely grated
1/2 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
6-8 (1"-thick) slices crusty bread
1/4 cup parsley leaves with tender stems
Crushed red pepper flakes (for serving)

Steps:

  • Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
  • Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
  • Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes-2 hours.
  • Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10-15 minutes.
  • Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
  • Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.

SPICY LEMON CHICKEN



Spicy Lemon Chicken image

"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1/3 cup water
1/4 cup lemon juice
1 tablespoon canola oil
1/2 to 1 teaspoon salt
1/2 teaspoon each garlic powder, chili powder and paprika
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
Hot cooked noodles
Chopped fresh parsley, optional

Steps:

  • In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

FLEXIBLE 4-STEP CHICKEN FOR FAMILY AND COMPANY - RUSTIC LEMON-ONION CHICKEN



Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter
Spinach "bed", recipe follows
1 bag pre-washed fresh spinach
3 tablespoons water
1 tablespoon butter
1 lemon, juiced
Salt and freshly ground black pepper

Steps:

  • Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
  • In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
  • In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
  • Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
  • Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
  • Spinach "bed":
  • Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
  • The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

FIVE-SPICE, SOY & LEMON ROAST CHICKEN



Five-spice, soy & lemon roast chicken image

Try a roast with a difference - Chinese five-spice, citrus and ginger add warmth to the rich soy and hoisin sauce-based gravy

Provided by Jane Hornby

Categories     Main course

Time 1h50m

Number Of Ingredients 11

thumb-sized piece ginger , thinly sliced
1 large chicken (about 1.8-2kg), untied
2 bunches spring onions
1 head garlic , halved across the middle
1 lemon , halved, plus 4 wedges
1 tsp Chinese five-spice powder
1 tbsp vegetable or sunflower oil , to drizzle
1-2 tsp golden caster sugar
2 tbsp dark soy sauce
2 tbsp hoisin sauce
fragrant rice and steamed greens or stir-fried vegetables , to serve

Steps:

  • Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
  • Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
  • Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.

Nutrition Facts : Calories 516 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 58 grams protein, Sodium 2.1 milligram of sodium

LEMON AND ONION ROAST CHICKEN



Lemon and Onion Roast Chicken image

Soooo juicy and tender! The meat always comes out flavorful and the skin is nice and crispy. I make it maybe once a month. It doesn't take that much work (i'll admit it, i'm lazy), and I usually have all the ingredients at home (yay, no trip to the supermarket). Last time, I made it with roasted garlic mashed potatoes and peas.

Provided by Layla N

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 whole chicken (5-6 pounds)
salt
pepper
2 -3 teaspoons poultry seasoning
1 onion
1 lemon
fresh thyme (optional)
2 tablespoons butter
1 tablespoon olive oil

Steps:

  • Preheat oven to 425 degrees.
  • Remove the giblets. Then, wash the chicken thoroughly with hot water and trim all excess fat. Pat dry with a paper towel.
  • Liberally add salt, pepper, and poultry seasoning to the inside.
  • Cut the onion and the lemon into wedges and stuff as much as will fit inside the cavity. If you have fresh thyme on hand, also stuff a handful of that inside.
  • Separate the skin from the chicken (Don't take the skin off the chicken. Just wiggle your hand under the skin, and it comes apart from the chicken meat. It's really really easy to do). In the space between the skin and the meat, rub on salt, pepper, and about one teaspoon of poultry seasoning. Then, scatter little pieces of butter under the skin, as well. Don't forget to get the area around the thighs, as well with the spices and butter.
  • Massage a bit of olive oil on top of the skin, to make it nice and crispy.
  • Place on a rack in a roasting pan, tucking the wings behind the neck. if you're not using a rack, then tie its legs together as well.
  • Cook in the oven for about an hour an a half or until juices run clear (or until the little popper pops up).

Nutrition Facts : Calories 821.4, Fat 62.2, SaturatedFat 19.3, Cholesterol 259.1, Sodium 269.9, Carbohydrate 6.2, Fiber 1.7, Sugar 1.2, Protein 58

HONEY CHICKEN WITH SPRING ONIONS



Honey Chicken With Spring Onions image

Another vegemite find for me. I have not made yet but am hoping to do so in the next few weeks. It looks so quick and easy!

Provided by Tisme

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons oil
500 g skinless chicken breast fillets, thinly sliced
2 garlic cloves, crushed
2 teaspoons fresh ginger, finely grated
1 green capsicum, sliced
3 spring onions, cut into 3cm lengths
1/2 cup water
1 tablespoon honey
3 teaspoons vegemite
2 teaspoons cornflour
1 cup bean sprouts
3/4 cup unsalted cashews
rice, noodles or rice noodles, to serve

Steps:

  • Heat oil in a frying pan, add chicken, garlic and ginger and stir fry until browned.
  • Add capsicum and spring onions and stir fry 2 minutes.
  • Stir in combined water, honey, vegemite and cornflour. Add the bean shoots and cashews and continue to cook, stirring, for 2-3 minutes until sauce has thickened and heated through.
  • Serve immediately with rice noodles.

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2019-04-16 Step 1. Preheat oven to 350°. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and …
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  • Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.
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Top Asked Questions

How do you cook chicken thighs with lemons and onions?
Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
How to cook chicken and onions in the oven?
Preheat oven to 350°. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
How to cook roast chicken with onions and lemon?
Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over, an instant-read thermometer inserted into the thickest part of the breast registers 160°, and onions and lemon are softened and starting to brown, 80 minutes–2 hours.
What is the best way to cook with onions and garlic?
Scatter red onions, three-quarters of spring onions, and half of lemon slices around. Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper.

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