Lemon Herb Chicken Recipes

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LEMON HERB CHICKEN



Lemon Herb Chicken image

There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 7

4 skinless, bone-in chicken breast halves (8 to 9 ounces each)
1/4 cup fresh tarragon leaves
3 cloves garlic, minced
Coarse salt
1 thinly sliced lemon
4 large, soft lettuce leaves
2 teaspoons Dijon mustard

Steps:

  • Place chicken breast halves in a single layer on a heatproof plate. Sprinkle tarragon leaves and garlic over chicken; season with salt. Arrange lemon slices on top. Lay lettuce leaves over chicken.
  • In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with chicken on rack. Cover; simmer until chicken is cooked through, 25 to 30 minutes (add more water as needed).
  • Transfer chicken to serving plates; discard lettuce. Pour steaming juices into a small bowl; stir in mustard. Spoon sauce over chicken.

Nutrition Facts : Calories 218 g, Fat 2 g, Fiber 1 g, Protein 43 g

ROASTED LEMON HERB CHICKEN



Roasted Lemon Herb Chicken image

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

2 teaspoons Italian seasoning
½ teaspoon seasoning salt
½ teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

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

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

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

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

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

MOIST LEMON HERB CHICKEN



Moist Lemon Herb Chicken image

I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! -Kali Wraspir, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon herbes de Provence
2 teaspoons grated lemon zest
3 tablespoons lemon juice

Steps:

  • Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

LEMON HERB ROASTED CHICKEN



Lemon Herb Roasted Chicken image

The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
  • Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
  • Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS



Weeknight Lemon Chicken Breasts With Herbs image

Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.

Provided by Jennifer Steinhauer

Categories     dinner, easy, quick, weekday, weeknight, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Steps:

  • Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  • In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams

LEMON-HERB ROAST CHICKEN DINNER



Lemon-Herb Roast Chicken Dinner image

Here's the one-and-done chicken recipe you didn't know you needed-until now! It's easy enough to pull off with a couple of standard veggies, like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the chicken cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this dish a try, and we think you'll understand why we consider this the new essential chicken dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, melted
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lb baby red potatoes, halved
1 cup peeled, 1-inch cubed carrots
1 cup chopped onions
1 (3 to 4 lb) whole chicken, giblets removed
5 sprigs fresh thyme
1 sprig fresh rosemary
5 cloves garlic
1 small lemon, cut into wedges

Steps:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
  • Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
  • Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.

Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1/4 Chicken and 1 Cup Vegetables, Sodium 1090 mg, Sugar 5 g, TransFat 1 g

HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER



Herbed Lemon Chicken in a Crock Pot / Slow Cooker image

This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it's natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.

Provided by Chef floWer

Categories     One Dish Meal

Time 6h21m

Yield 4 serving(s)

Number Of Ingredients 12

20 g butter
1 kg chicken drumstick, with bone
1 stalk celery, chopped
1 carrot, chopped
1 1/4 cups chicken stock, liquid stock
1 lemon, juice of, freshly squeezed
1 spring onions or 1 green onion, finely sliced
3 garlic cloves, sliced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, ground
salt, to taste
ground black pepper, to taste

Steps:

  • In a hot non-stick pan, add butter and melt.
  • Add chicken drumstick and brown or seal chicken.
  • Place celery & carrot on base of crock pot/slow cooker.
  • Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
  • Pour chicken stock and lemon juice on top of drumstick.
  • Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
  • Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
  • Serve with juices on rice or with crusty bread.

LEMON HERB CHICKEN



Lemon Herb Chicken image

Our home economists created this mouthwatering main course. A flavorful sauce nicely glazes the tender moist chicken.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup chicken broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4 teaspoon grated lemon zest
Dash pepper
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon zest and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with chicken.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 307mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

LEMON-HERB ROAST CHICKEN



Lemon-Herb Roast Chicken image

We prefer roasting two small chickens instead of a single large bird-the smaller ones cook more evenly.

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 8

2 3- to 4-pound chickens, giblets removed
Kosher salt and freshly ground pepper
6 tablespoons unsalted butter, at room temperature
4 lemons (2 zested and quartered, 2 cut into wedges)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chervil
1/2 cup chopped fresh chives
1/4 cup chopped fresh tarragon

Steps:

  • Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
  • Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
  • Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

LEMON-HERB-ROASTED CHICKEN



Lemon-Herb-Roasted Chicken image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 8

1 (4-pound) chicken
3 tablespoons salt
4 tablespoons butter, at room temperature
1 teaspoon freshly ground black pepper
2 tablespoons fresh rosemary, stems discarded before measuring, finely chopped
4 cloves garlic, minced
1 lemon, zested, then juiced
8 potatoes (ideally Yukon gold), halved

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).

CREAMY LEMON HERB CHICKEN



Creamy Lemon Herb Chicken image

I found this recipe on a Knorr Lemon Dill (that what it was called before Lemon Herb) Sauce Mix. It has been a family favorite ever since. I often add extra lemon juice as I like things lemony.

Provided by Michelle S.

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons oil
4 boneless skinless chicken breasts
1/4 lb mushroom, sliced
1 1/2 cups celery, diagonally sliced
1 1/2 cups carrots, thinly sliced
1 cup water
1 package knorrs herb and lemon soup mix
1/2 cup milk
1 tablespoon butter

Steps:

  • In a large skillet heat oil over medium heat.
  • Add chicken and cook until browned on both sides about 20 minutes.
  • Remove chicken and keep warm.
  • Add vegetables to skillet.
  • Stirring constantly, cook 5 minutes or until crisp tender.
  • Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
  • Boil 1 minute.
  • Spoon over chicken.

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From mcswe.tibet.org


ROASTED LEMON GARLIC HERB CHICKEN - COOKING CLASSY
2015-01-23 Bake in preheated oven until center of chicken registers 170 degrees on an instant read thermometer, about 18 - 20 minutes. Cut garlic halves into slices and serve with chicken, garnish with additional fresh herbs to taste. Cut remaining lemons into wedges. Serve with lemon wedges for spritzing chicken.
From cookingclassy.com


LEMON HERB BUTTER ROAST CHICKEN - THE ENDLESS MEAL®
2017-11-14 Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan. 1 lemon, 2 carrots, 2 large shallots, 1 apple, A few stems of thyme, oregano, and rosemary. Dry the chicken with paper towels then spread half the butter under the skin on the breasts.
From theendlessmeal.com


ROASTED LEMON HERB CHICKEN RECIPE BY YOGGI - COOKPAD
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From cookpad.com


CHICKEN WITH HERBS AND LEMON - THESUPERHEALTHYFOOD
2022-06-20 Our slow cooker lemon chicken makes melt-in-your-mouth tender chicken cooked in a lemon chicken gravy. Wow is it good! Easy Lemon Chicken Thighs with Herbs. PREP 15mins; COOK 30mins; TOTAL 45mins; These lemon chicken thighs are juicy, flavorful, and easy to make. The chicken bursts with flavor thanks to fresh lemon, oregano, thyme, garlic, …
From thesuperhealthyfood.com


LEMON AND HERB ROAST CHICKEN RECIPE | LEITE'S CULINARIA
2021-11-07 Pour in the wine and water and cover with foil. Reduce the oven temperature to 400°F (200°C) and roast the chicken, removing the foil for the last 30 minutes, until cooked through to an internal temperature of 165°F (74°C), 60 to 90 minutes. While cooking, baste the chicken with the juices from time to time. ☞TESTER TIP: If your bird is ...
From leitesculinaria.com


OVEN-BAKED LEMON HERB CHICKEN EASY RECIPE | AMIABLE FOODS
2019-05-14 Marinating the chicken. Pour the extracted juice form the lemon and add the whole chicken. Rub the lemon juice and let rest for 5 minutes. In a small bowl. Add olive oil, salt, pepper, soy sauce, cayenne, paprika, thyme, rosemary and chili flakes. Mix until all ingredients combine into a paste mixture.
From amiablefoods.com


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