SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
LEMON AND HERB CHICKEN WITH ASPARAGUS AND ROASTED RED POTATOES FOR TWO
This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn't suck the energy out of you.
Provided by Food Network
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and drizzle 1 tablespoon olive oil all over the potatoes. Sprinkle the garlic powder and some salt and pepper on top. Toss with your hands to coat all sides of the potatoes with the oil and seasoning. Bake, rotating the pan and flipping the potatoes halfway through, until fork-tender, 20 to 25 minutes.
- Meanwhile, add the remaining teaspoon olive oil to a large skillet over medium-high heat. Sprinkle the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper onto the chicken breasts and gently pat it down with your fingers. Add the chicken breasts to the hot skillet and brown on both sides, 3 to 4 minutes per side. Remove from the skillet and reduce the heat to low.
- Melt the butter in the skillet then sprinkle flour on top of the butter. Whisk to cook off the raw flour taste, 1 minute, then carefully add the chicken stock, vigorously whisking. Add the lemon zest and juice. Let cook, whisking occasionally, until thickened, 5 to 7 minutes. Add the asparagus to the pot and cook until the asparagus has softened but is still bright green, about 7 minutes.
- Add the chicken back into the skillet and cook to ensure it's cooked thoroughly, another 3 minutes. Coat the chicken with sauce from the pan.
- Place 1 piece of chicken on each of 2 plates, then divide the roasted potatoes between the plates next to the chicken. Place half of the asparagus on each plate and drizzle some sauce on top. Use the juice of the remaining lemon half on top of the dish if you desire more lemon flavor.
LEMON-HERB-ROASTED CHICKEN
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 8
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).
HOMEMADE LEMON HERB CHICKEN
If you're looking for the perfect combination, the mild taste of apple-wood chips pairs well wine, herbs and citrus flavor.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Prepare grill for indirect heat, using a drip pan. In a small bowl, combine the first six ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the butter mixture under the skin. Rub any remaining mixture into the body and neck cavities. , Arrange four to six lemon slices under the skin on the breast and thighs. Tuck wing tips behind the back. , Poke additional holes in top of the empty can with a can opener. Pour the wine into the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken over drip pan. , Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes.
Nutrition Facts : Calories 380 calories, Fat 24g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
CHICKEN WITH A LEMON HERB SAUCE
This recipe (I think) is from Semi-Homemade Cooking, that show with Sandra Lee, the queen of "70% store-bought, 30% homemade, you take all the credit" fame. Her recipes are right up my alley because I can use all the help in the kitchen I can get to make things quick, but I still want them to be delicious and "homemade". As always, I'm leery about the recipes on tv because you never know if they're going to be edible or not. But the lemon herb sauce was great, especially since I served this chicken and sauce with angel hair pasta and I think that even if you chose to only make the sauce and serve over noodles, you'd still get raves. I adjusted some of the prep.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 360.5, Fat 26.3, SaturatedFat 3.8, Cholesterol 68.4, Sodium 229.6, Carbohydrate 2.9, Fiber 1, Sugar 0.4, Protein 27.9
LEMON-HERB ROASTED CHICKEN
Provided by My Food and Family
Categories Chicken Breast
Time 1h5m
Yield 7 chicken breasts
Number Of Ingredients 4
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).
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 310 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 46 g
LEMON HERB CHICKEN FOR TWO
Here is a flavorful main dish that is great for "just the two of us." Recipe is from Light and Tasty's June/July 2005 issue.
Provided by A Messy Cook
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In nonstick skillet, brown chicken (on both sides) in oil over medium heat.
- Add next seven ingredients and bring to boil; reduce heat, cover, and simmer for 10-15 minutes or until chicken is no longer pink.
- Remove chicken and keep warm.
- Combine remaining two ingredients until smooth, and stir into pan juices.
- Bring to boil and stir 1-2 minutes or until slightly thickened; serve over chicken.
Nutrition Facts : Calories 190.2, Fat 6.3, SaturatedFat 1.1, Cholesterol 68.4, Sodium 268.7, Carbohydrate 2.8, Fiber 0.2, Sugar 0.3, Protein 28.7
More about "lemon herb chicken for two recipes"
LEMON HERB CHICKEN BREASTS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.3/5 (71)Total Time 30 minsCategory Dinner, Easy RecipeCalories 257 per serving
- Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
- Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
- To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.
ROASTED CHICKEN WITH FRESH LEMON GARLIC HERB SAUCE RECIPE
From cookingmadehealthy.com
ONE POT LEMON HERB CHICKEN AND RICE - CREME DE LA CRUMB
From lecremedelacrumb.com
LEMON HERB BUTTER ROAST CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
LEMON HERB CHICKEN MARINADE ARCHIVES - VIVA RECIPES
From vivarecipes.com
BAKED LEMON HERB CHICKEN & POTATOES - CREME DE LA CRUMB
From lecremedelacrumb.com
LEMON HERB CHICKEN BREASTS RECIPE - CAFEMEDINYC.COM
From cafemedinyc.com
LEMON & HERB CHICKEN - BONITA'S KITCHEN
From bonitaskitchen.com
LEMON AND HERB CHICKEN (WITH A COOL TECHNIQUE) - TWO …
From twokooksinthekitchen.com
EASY LEMON HERB BAKED CHICKEN BREAST - THE STAY AT HOME CHEF
From thestayathomechef.com
LEMON HERB LOAF PAN CHICKEN RECIPE - KOSMOS Q BBQ PRODUCTS
From kosmosq.com
SIMPLE LEMON & HERB CHICKEN - THE ENGLISH KITCHEN
From theenglishkitchen.co
LEMON HERB CHICKEN FOR TWO - CHAMPSDIET.COM
From champsdiet.com
LEMON HERB ROASTED CHICKEN - DAMN DELICIOUS
From damndelicious.net
LEMON HERB ROASTED CHICKEN - A CLASSIC, EASY RECIPE - URBAN BLISS …
From urbanblisslife.com
EASY LEMON AND HERB CHICKEN MARINADE - APRIL J HARRIS
From apriljharris.com
LEMON AND HERB CHICKEN - JAN BRAAI
From braai.com
JUICY LEMON-AND-HERB ROAST CHICKEN RECIPE - FOOD & WINE
From foodandwine.com
EASY LEMON CHICKEN THIGHS WITH HERBS - INSPIRED TASTE
From inspiredtaste.net
20-MINUTE ITALIAN LEMON HERB CHICKEN RECIPE | WELLNESS MAMA
From wellnessmama.com
ROASTED LEMON GARLIC HERB CHICKEN - COOKING CLASSY
From cookingclassy.com
GRILLED LEMON HERB CHICKEN | FEASTING AT HOME
From feastingathome.com
LEMON AND HERB ROAST CHICKEN RECIPE - PUREWOW
From purewow.com
HERB AND LEMON ROASTED CHICKEN - OLIVIA'S CUISINE
From oliviascuisine.com
HERB CHICKEN WITH LEMON CREAM SAUCE - DAMN DELICIOUS | KITCHN
From thekitchn.com
LEMON HERB CHICKEN - BUNNY'S WARM OVEN
From bunnyswarmoven.net
ROASTED LEMON GARLIC HERB CHICKEN - YUMMLY RECIPES
From ymmlyrecipes.com
LEMON HERB CHICKEN FOR TWO RECIPE - WEBETUTORIAL
From webetutorial.com
BAKED LEMON HERB CHICKEN BREASTS - REAL LIFE DINNER
From reallifedinner.com
LEMON AND HERB ROASTED CHICKEN - I WASH YOU DRY
From iwashyoudry.com
HERB & LEMON ROAST CHICKEN RECIPE | EATINGWELL
From eatingwell.com
LEMON HERB CHICKEN MARINADE FOR ROASTING (PALEO, WHOLE30)
From homebodytreat.com
LEMON HERB CHICKEN - DATE NIGHT DOINS BBQ FOR TWO
From datenightdoins.com
LEMON HERB CHICKEN UNDER A BRICK RECIPE - COOKING ON THE …
From cookingontheweekends.com
LEMON HERB CHICKEN STEW - LEMONS FOR LIFE
From lemonsforlife.com
CRISPY, LEMON-GLAZED HERB CHICKEN THIGHS WITH MAPLE GINGER CARROTS
From more.ctv.ca
LEMON HERB RICE RECIPE - THERESCIPES.INFO
From therecipes.info
GARLIC LEMON HERB MEDITERRANEAN CHICKEN + POTATOES (ONE PAN)
From cafedelites.com
LEMON HERB CHICKEN – SAUER BRANDS
From sauers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #main-dish #poultry #chicken #stove-top #dietary #meat #chicken-breasts #equipment #number-of-servings
You'll also love