Lemon Chicken Dinner In A Bag Recipes

LEMON CHICKEN DINNER IN A BAG

LEMON CHICKEN DINNER IN A BAG image

Categories Marinate Low Carb Dinner Casserole/Gratin Fall Healthy

Yield 4 People

Number Of Ingredients 9

Ingredients

8 bone-in chicken drumsticks or thighs, or a mix
1/4 cup lemon juice
1/4 cup olive oil
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 teaspoon red pepper flakes (optional)
Kosher salt and ground black pepper
1 large red or yellow onion, cut into 8 wedges
4 medium red potatoes, halved

Steps:

Using a pepper towel in each hand to help grip the chicken pieces, remove and discard the skin by pulling it off. In a 2 gallon zip-locked plastic bag, mix together the lemon juice, olive oil, garlic, thyme, red pepper flakes (if using), and a hefty pinch each of salt and pepper. Add the chicken, onion and potatoes, seal the bag and gently turn over several times to evenly coat the contents with the marinade. Refrigerate for at least 30 minutes or up to 12 hours, turning the bag once or twice if convenient. When ready to cook, heat the oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. Dump the contents of the bag onto the pan, spread into an even layer, then bake uncovered until the chicken registers 175 degrees at the thickest parts, about 40 minutes. If the potatoes and onions brown too quickly on one side, turn them for more even cooking.

EASY LEMON CHICKEN RECIPE

Easy Lemon Chicken Recipe image

Get dinner on the table in a snap with our Easy Lemon Chicken Recipe! Frozen veggies and instant rice simplify the steps in our Easy Lemon Chicken Recipe.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

2 cups instant white rice, uncooked
2 cups frozen peas and diced carrots
1 can (14-1/2 oz.) chicken broth
1/2 cup water
1 medium lemon
1/3 cup SHAKE 'N BAKE Garlic & Herb Seasoned Coating Mix
4 small boneless skinless chicken breasts (1 lb.)

Steps:

Preheat oven to 375°F. Mix rice, vegetables, broth and water in 13x9-inch baking dish. Grate enough of the lemon to measure 1 tsp. grated peel; set aside for later use. Cut lemon into thin slices; arrange evenly over rice mixture.
Measure 1/3 cup coating mix into shaker bag. Add grated peel; shake gently to combine. Coat chicken with coating mix as directed on package; place over lemon slices.
Bake 30 min. or until chicken is cooked through (170°F). Serve with the lemon slices, if desired.

Nutrition Facts : Calories 390, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g

SHEET-PAN LEMON GARLIC CHICKEN

Sheet-Pan Lemon Garlic Chicken image

Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 bone-in chicken thighs
6 chicken drumsticks
1 pound baby red potatoes, halved
1 medium lemon, sliced
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

CREAMY LEMON CHICKEN RECIPE BY TASTY

Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

On a cutting board, cut the chicken breasts in half, widthwise.
Lay chicken flat and season both sides with salt and pepper.
Gently coat the chicken pieces in the flour, shaking off any excess.
Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
Remove the chicken from the skillet and set aside.
Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
Add the rest of the stock and the cream and stir.
Season with salt and pepper, and add the lemon juice.
Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
Spoon the sauce over the chicken.
Remove from heat. Sauce will thicken as it cools.
Serve with parsley and extra sauce.
Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

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