BAKED LEMON CHICKEN BREASTS
Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.
Provided by Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h55m
Yield 4
Number Of Ingredients 7
Steps:
- Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
- Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
- Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g
ROASTED LEMON CHICKEN
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
BAKED CHICKEN WITH LEMON
Spruce up chicken breasts with fresh thyme and lemon - whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
- Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.
Nutrition Facts : Calories 252 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 39 grams protein, Sodium 0.2 milligram of sodium
LEMON-ROASTED CHICKEN
This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
ROASTED LEMON CHICKEN
Make and share this Roasted Lemon Chicken recipe from Food.com.
Provided by mommyof 3
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
- Season with salt and pepper.
- Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
- Roast for 1 1/2 hours in a preheated oven of 325 degrees.
- Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.
Nutrition Facts : Calories 575.2, Fat 43.7, SaturatedFat 13.2, Cholesterol 172.7, Sodium 187.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.6, Protein 39
PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE
From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)
Provided by dianegrapegrower
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
- Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
- Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
- Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
- Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
- Carve chicken and serve with sauce.
Nutrition Facts : Calories 665.7, Fat 39.2, SaturatedFat 11.6, Cholesterol 225.6, Sodium 293.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 72.2
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
LEMON ROAST CHICKEN BREASTS
With garlic and chive mayonnaise from Good Food Apr 2003
Provided by helenseamer
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Up to 3 hours ahead:
- Tip all the ingredients for the garlic and chive mayonnaise into a bowl and stir to combine. Spoon into a serving bowl, cover and refrigerate until ready to use.
- Up to 1 hour before before serving:
- Brush the breasts with olive oil. Season both sides well with sea salt. Place a frying pan over a high heat until hot, then lay three breasts skin side down. Sear for 4-5 minutes until golden, then turn over and cook for 1 minute longer to sear the undersides. Transfer to a shallow roasting tray and repeat with the rest. Cover the tray with cling film and chill until needed.
- To cook and serve:
- Preheat the oven to 220C/gas7/fan 200C. Tuck the lemon pieces and bay leaves in among the chicken. Roast in the oven for 15 - 20 mins until the chicken feels firm to touch. Remove from the oven and leave to rest for 5 mins.
- Put the breasts on a board and slice each diagonally into 3 or 4 pieces. Arrange in a serving dish, keeping the chicken pieces together, with the roasted lemon and watercress. Discard the bay leaves from the roasting tray and drizzle over any cooking juices. Serve with the mayonnaise.
LEMON ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 2h
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Using a vegetable peeler, remove the zest from 1 lemon in long, thin strips. Loosen the skin over the chicken breasts and place the zest between the skin and the meat. Cut all the lemons in half lengthwise and then across into 3/4-inch-thick slices. Squeeze the juice from 1 of the slices over the skin of the chicken.
- Season with salt and pepper. Stuff half of the lemon slices and half of the onions into the cavity of the chicken. Place the rest in the center of a roasting pan and place the chicken on top of them. Roast for 15 minutes. Lower oven temperature to 375 degrees. Continue roasting until the juices run clear when pricked with a fork in the thickest part of the leg, about 1 hour and 15 minutes longer. Let stand for 10 minutes. Carve, divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 786, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 53 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 3 grams, TransFat 0 grams
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5/5 (7)Total Time 40 minsCategory Healthy Baked Chicken Breast RecipesCalories 196 per serving
- To prepare roasted lemons: Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.
- Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).
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