SKILLET LEMON CHICKEN WITH SPINACH
This simple, ultra-quick chicken dinner--packed with spinach and peppers--is delicious on its own or served over brown rice or your favorite pasta.
Provided by Carolyn Casner
Categories Healthy Chicken Thigh Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, bell pepper, salt and pepper; cook, stirring occasionally, until the chicken is just cooked through, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Whisk wine and cornstarch together in a measuring cup. Add to the pan along with the lemon juice and zest; stir to coat, then bring to a simmer. Add spinach by the handful; cook, stirring, until wilted, about 2 minutes more. Serve sprinkled with Parmesan.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 11.1 g, Cholesterol 78.4 mg, Fat 16.1 g, Fiber 4.3 g, Protein 25.9 g, SaturatedFat 3.7 g, Sodium 525.9 mg, Sugar 2.1 g
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 AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
LEMON GARLIC ROASTED CHICKEN THIGHS
This is a recipe I put together one night with some chicken leg quarters I had - it was such a hit! Super delicious and so easy (not to mention inexpensive!). I have made it many, many times since, for family and friends, and even people who generally "only like breasts" love this. It really works best with meaty bone in thighs, leg quarters, and you can use breasts, but I would leave the skin on!!!!
Provided by pixiesmom
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray a deep baking dish, or roaster with non stick spray.
- Combine 1 TBS of olive oil, the juice and zest of both lemons, plus the additional lemon juice, and the 4 cloves of garlic minced in a small bowl.
- Place the chicken in the roasting pan.
- Sprinkle liberally with the Lemon Pepper Salt.
- Pour the lemon mixture over all- you can throw the lemon rinds into the baking dish too.
- Bake at 400 for about 45 minutes to an hour, turning the chicken over halfway through baking.
- I sometimes make this, and seal it in a ziplock bag in the freezer, then when you are ready, thaw, dump in the roaster and bake- just adding the lemon pepper salt.
- My family likes this when I take the sauce from the chicken, combine it with a small amount of half and half and serve it over pasta.
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