Homemade Lemon Herb Chicken Recipes

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.

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.

MOIST LEMON HERB CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.

LEMON-HERB ROAST CHICKEN

Steps:

• Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
• Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
• Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

LEMON-HERB-ROASTED CHICKEN

Steps:

• Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
• Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
• In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
• Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
• Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).

LEMON HERB CHICKEN

Steps:

• In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon zest and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with chicken.

LEMON-HERB ROASTED CHICKEN

Steps:

• Heat oven to 400°F.
• Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
• Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
• Cut remaining lemon into 7 slices; tuck under chicken breasts on baking sheet.
• Bake 50 to 55 min. or until chicken is done (165°F).

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat.
• Add the olive oil and swirl to coat the skillet.
• Season the chicken breast with salt and pepper on the smooth side of each breast.
• Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes.
• Season the top side of the chicken and flip.
• Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more.
• Place on a cutting board and let rest.
• For the sauce, smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
• Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice.
• Pulse until coarsely chopped and then slowly drizzle in the olive oil.
• Pour into the skillet and deglaze the pan with the sauce.
• Slice the chicken into small strips or shred and place back in the skillet.
• Heat over medium until heated through.

LEMON HERB ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
• Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
• Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

LEMON HERB-BRINED CHICKEN

Steps:

• Remove and discard skin from all chicken pieces except wings. Add all chicken pieces to large resealable plastic bag; place in large bowl.
• Bring 2 cups water, lemon peel, salt, garlic and herbs to boil in saucepan. Remove from heat; pour into separate large bowl. Add remaining water, dressing and ice; stir until ice is melted.
• Pour over chicken; seal bag. Refrigerate overnight. Remove chicken from dressing mixture; discard dressing mixture. Pat chicken dry with paper towels. Let stand at room temperature 20 min. Meanwhile, heat greased grill to medium-high heat.
• Grill chicken 2 min. on each side. Reduce grill to medium heat. Grill chicken 8 to 18 min. or until done (165°F), turning occasionally and removing chicken pieces from grill when done. (Smaller pieces will cook more quickly. See tip for suggested grill times.)

CREAMY LEMON HERB CHICKEN

Steps:

• In a large skillet heat oil over medium heat.
• Add chicken and cook until browned on both sides about 20 minutes.
• Remove chicken and keep warm.
• Add vegetables to skillet.
• Stirring constantly, cook 5 minutes or until crisp tender.
• Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
• Boil 1 minute.
• Spoon over chicken.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

LEMON-HERB ROAST CHICKEN DINNER

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
• Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
• Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.