Herbed Citrus Chicken Recipes

SIMPLE LEMON HERB CHICKEN

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.

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
• Enjoy!

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

HERBED LEMON CHICKEN BREASTS

Steps:

• Low-Sodium Recipe
• 1. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
• 2. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
• 3. Grill the chicken on both sides, turning at least three times to cook evenly.
• 4. Remove to a plate. Cover 3-4 minutes to let juices rest.
• 5. Squeeze other half of lemon on chicken.

CITRUS-HERB ROAST CHICKEN

Steps:

• Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

HERBED LEMON CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn; grill or broil 4-9 minutes longer or until a thermometer reads 170°, basting occasionally with reserved marinade.

HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER

Steps:

• In a hot non-stick pan, add butter and melt.
• Add chicken drumstick and brown or seal chicken.
• Place celery & carrot on base of crock pot/slow cooker.
• Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
• Pour chicken stock and lemon juice on top of drumstick.
• Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
• Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
• Serve with juices on rice or with crusty bread.

HERBED CITRUS CHICKEN

Steps:

• Rinse chicken under cold running water and pat dry with paper towels. Arrange in a single layer in a large shallow baking dish.
• In a mixing bowl, whisk lemon peel, lemon juice, garlic, rosemary, salt and pepper together. Spoon marinade over the chicken, refrigerate for at least 3 hours, turning several times.
• Preheat oven to 425º F.
• Remove chicken from marinade, shaking off excess marinade. Arrange chicken in a single layer in a shallow baking dish. Brush chicken with melted butter and bake for about 30 minutes. Arrange half of the lemon slices over and around the chicken and bake for an additional 25 minutes, basting with pan juices several times. Chicken should be browned and juices should run clear.
• Serve garnished with remaining lemon slices and fresh rosemary.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.