Lemon Chicken Pieces Recipes

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LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON CHICKEN



Lemon Chicken image

This easy lemon chicken recipe is perfect for a weeknight dinner! Not too lemony, just right. It's made with garlic, butter, lemon, thyme, and rosemary.

Provided by Elise Bauer

Categories     Dinner     Budget     Chicken     Chicken Thigh     Lemon Chicken

Time 1h55m

Yield 6

Number Of Ingredients 10

3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
4 teaspoons lemon zest (about zest from 2 lemons)
1/3 cup lemon juice
2 cloves garlic, crushed
2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
1 teaspoon Kosher salt
1 teaspoon black pepper
2 tablespoons melted butter
Lemon slices for garnish

Steps:

  • Let the chicken rest: Remove from the oven and let the chicken rest, covered in foil, for 10 minutes before serving.
  • Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice , buttered noodles , angel hair pasta , or mashed potatoes .

Nutrition Facts : Calories 599 kcal, Carbohydrate 3 g, Cholesterol 394 mg, Fiber 1 g, Protein 73 g, SaturatedFat 10 g, Sodium 540 mg, Sugar 0 g, Fat 31 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 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

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.

LEMON CHICKEN PIECES



Lemon Chicken Pieces image

Even though this chicken is best to marinate overnight, it is possible to do it from three to six hours at room temperature. There is no chance of any spoilage occurring because of the lemons acidic content.

Provided by Tuck Burnette

Categories     Whole Chicken

Time P1DT1h

Yield 1 5-6 pound chicken, 4-6 serving(s)

Number Of Ingredients 14

1 whole chicken (5-6 pounds)
2 cups strained fresh lemon juice
1 teaspoon salt
pepper, if desired
Wondra Flour
1/2 cup lard or 1/2 cup oil
toothpick (optional)
salt and pepper
2 lemons, zest from
4 -5 tablespoons brown sugar or 4 -5 tablespoons demerara sugar
1 lemon, thinly sliced, seeded
5 tablespoons water or 5 tablespoons low sodium broth
1 teaspoon lemon extract
chopped parsley, for serving

Steps:

  • Wash the chicken well. Cut the chicken into 8 serving pieces, keeping the back and giblets for broth.
  • Put the lemon juice into a large non-reactive bowl or container with the salt, stir to dissolve. Add the chicken, skin side down, and move to coveur each piece as well as possible. Cover and chill overnight, or up to 24 hours. Remove from the refrigerator two or three hours before cooking. Drain and discard the juice. Spread flour on a plate. Heat a large skillet or sauté pan with lard or oil. Heat oven to 325 degrees.
  • Secure the cut skin of the chicken in a few spots with toothpicks, if desired (recommended for breasts). Dredge breasts in flour and cook quickly till brown on the skin side, flip and cook only about 1 minute more, just to coat with the oil.
  • Dredge remaining pieces in flour and cook crisp, briefly on both sides.
  • Transfer all pieces to a 13x9 dish, it is okay if the dark pieces overlap one another a little.
  • Sprinkle well with salt and several grinds of black pepper.
  • Cover with the zest and the sugar, lay over the lemon slices. Combine the liquid and extract, pour into the bottom of the dish. Put into the middle level of the preheated 325 oven and bake for approximately an hour and ten minutes The breasts should reach an internal temperature of 150-155 degrees, because of the marinade, the meat will be done a little prematurely, it will be very tender. A turkey baster may be used, if desired, but it is not strictly essential.
  • Transfer the chicken pieces to a platter, and serve at once, spoon over the delicious juices.

Nutrition Facts : Calories 1047, Fat 79, SaturatedFat 25.2, Cholesterol 268.2, Sodium 815, Carbohydrate 26, Fiber 1.6, Sugar 17.6, Protein 58.2

BAKED LEMON CHICKEN



Baked Lemon Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
Kosher salt and freshly ground black pepper
Flour for dredging
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Peel of half a lemon, white pith removed, cut into very thin strips
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary leaves
1 tablespoon honey
1/4 cup freshly squeezed lemon juice
1 cup chicken broth, homemade or canned low-sodium

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
  • Copyright 2001 Television Food Network, GP. All rights reserved

ROAST LEMON CHICKEN PIECES



Roast Lemon Chicken Pieces image

Make and share this Roast Lemon Chicken Pieces recipe from Food.com.

Provided by nom_nom_nom

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 large lemons
3 garlic cloves, crushed
2 tablespoons olive oil
1 1/2 kg chicken drumsticks
600 g baby potatoes, scrubbed, cut into wedges
3 sprigs rosemary, leaves removed
400 g green beans, steamed to serve

Steps:

  • Preheat oven to 200°C
  • Juice 1 lemon. Cut remaining lemon into wedges.
  • Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan.
  • Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.
  • Roast for 45 minutes or until chicken is golden and lemons slightly charred.
  • Serve with steamed beans.

Nutrition Facts : Calories 816.7, Fat 39.8, SaturatedFat 10, Cholesterol 303.8, Sodium 329, Carbohydrate 37.9, Fiber 9.9, Sugar 3.3, Protein 77.6

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