LEMON GARLIC CHICKEN WITH GOAT CHEESE AND ZUCCHINI NOODLES RECIPE - (4.4/5)
Provided by á-171698
Number Of Ingredients 13
Steps:
- LEMON GARLIC CHICKEN: Divide the goat cheese into 6 equal portions. Using your fingers, loosen the skin from one side of the chicken thigh to form a pocket for the goat cheese. Try to keep the skin connected to the thigh on the other sides as much as possible, but don't fret about it if it comes loose. Place a portion of goat cheese under the skin of each thigh, then press down gently on top of the skin to distribute the goat cheese over the thigh. Season the chicken liberally with salt and pepper. Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce. Spoon off the excess fat and oil from the tagine and reserve for cooking vegetables. (If making zucchini noodles, just toss a couple tablespoons of the fat with the zucchini and saute until tender, but not falling apart.) Start the broiler and place the bottom part of the tagine with the chicken a few inches below the flames or broiler element. Broil until the tops of the thighs are crispy and well-browned. Allow the chicken to rest a few minutes so you don't burn yourself. Serve hot with pan juices...Enjoy! ZUCCHINI NOODLES: I skimmed off the excess fat from the cooked chicken and used it to quickly saute the zucchini. The fat from the chicken was already infused with garlic, lemon, and herbs, so no additional seasoning was necessary except a sprinkle of salt and pepper. The texture of the noodles was just like spaghetti - you could even twirl it on your fork.
SHEET-PAN LEMON GARLIC CHICKEN
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
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 GARLIC CHICKEN
This time-tested recipe was given to me by my sister. The garlic is sweet and tender.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
Nutrition Facts :
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE
I am just loving my spiralizer attachment from KitchenAid®, and it's been super busy in my kitchen! If you don't have the attachment, there are other ways to spiralize, including using a vegetable peeler. This recipe was inspired by leftovers. Before serving, top this dish with your favorite chopped fresh herbs! I love roasting 2 chickens at once and serving them for dinner one night, then cutting the rest up and using for several different meals. I freeze what I won't use in the next 2 days. I also keep a little packed away for Jake! Love my doggie...
Provided by Cindy Anschutz Barbieri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 36m
Yield 2
Number Of Ingredients 12
Steps:
- Cut zucchini into noodles using a spiralizer.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 27.6 g, Cholesterol 44.3 mg, Fat 22 g, Fiber 8.4 g, Protein 22.9 g, SaturatedFat 4.1 g, Sodium 1130.5 mg, Sugar 8.7 g
GARLIC AND LEMON CHICKEN
This is a recipe I made up once when I was experimenting in the kitchen. I had no idea how it would turn out. I just put some flavours together that I felt would work. Thankfully it turned out beautifully and it is a family favourite.
Provided by natashachamberlin
Time 1h40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
- Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
- Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
- It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
- This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.
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LEMON GARLIC CHICKEN WITH ZUCCHINI NOODLES MEAL PREP
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- In a small saucepan, and butter and garlic. Cook over low medium heat until butter is melted and garlic starts to brown and the flavor of the garlic is infused with the butter. Stir in the garlic powder, onion powder, soy sauce and lemon juice. Taste and adjust as needed. Set aside.
- In a large nonstick skillet, add oil and bring the skillet to medium-high heat. Add in chicken pieces. Sear chicken on both sides until they are golden brown.
- Add 2 1/2 tbsp lemon garlic butter sauce over chicken. Cook a few minutes until chicken is completely cooked, the sauce has thickened and is evenly coated over chicken. Season with salt if needed. Sprinkle half of the parsley over chicken.
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