Lemon Sage Chicken Recipes

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LEMON SAGE BAKED CHICKEN WITH OLIVES



Lemon Sage baked Chicken with Olives image

One Pan Lemon Sage baked Chicken with Olives is a flavorful paleo dinner ready in under 40 minutes.

Provided by Lindsay Cotter

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

2 tbsp chopped fresh sage (or 1/2 tsp ground sage)
2 tbsp lemon juice
1 tsp minced garlic- 2 cloves
1/2 tsp onion powder or 1/4 c chopped onion
1/3 c - 1/2 c olive oil. If you are using fresh onion, use the 1/2 c oil to blend more evenly
1/4 tsp kosher salt or fine sea salt
Crushed black pepper to taste
1/4 tsp paprika
1 tbsp dijon mustard or honey mustard
optional - lemon zest (1 tsp)
1.15 lb skinless chicken thighs (see notes if using chicken breast)
30 grams (about 6-8 whole) pitted green olives
1/4 of onion, sliced
Lemon slices to place on chicken
Black pepper to taste

Steps:

  • Prepare your lemon sage marinade. In blender or food processor, blend together sage, lemon juice, lemon zest, onion, garlic, olive oil, seasonings, and mustard. The marinade should be creamy and smooth (see notes if don't have food processor).
  • Place cleaned/trimmed skinless chicken in large bowl or casserole dish.
  • Pour the marinade over the chicken thighs or chicken breast. Reserve a small amount of marinade for brushing chicken with marinade, once baked. (optional)
  • Place chicken in fridge to marinate for at least 30 minutes or up to 2 hours. If you are using chicken breast, marinade for at least 1 hour in fridge first.
  • After the chicken has marinated, preheat oven to 400 F.
  • Place the marinated chicken and sliced onion in an oven safe skillet. Brown chicken and onion on medium high for 3 -5 minutes, flip chicken once while browning cooking. Remove from heat.
  • Add the olives around the chicken and lemon slices on top of each piece of chicken.
  • Season with pepper.
  • Bake/Roast for 25 -30 minutes, checking internal temperature at 20 minutes to see progress. If you are using thick chicken breast, you might have to cook longer.
  • Broil last 2-3 minutes to create a crispy outside on the chicken and lemon slices on top.
  • Remove and let sit for 8-10 minutes before touching serving.
  • - Brush baked chicken with the reserved marinade

Nutrition Facts : ServingSize 4 ounces, Calories 250 calories, Sugar 1g, Fat 13g, SaturatedFat 2g, Carbohydrate 2.5g, Fiber 1g, Protein 25g, Cholesterol 80mg

LEMON & SAGE ROASTED CHICKEN



Lemon & Sage Roasted Chicken image

Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup lemon juice
1/4 cup plus 3 tablespoons olive oil, divided
5 garlic cloves, minced
2 tablespoons minced fresh sage
1 roasting chicken (6 to 7 pounds)
2 tablespoons butter, softened
1 medium lemon, cut into wedges
8 medium potatoes, quartered
2 medium onions, quartered
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine lemon juice, 1/4 cup oil, garlic and sage in a shallow dish. Add chicken; turn to coat. Cover; refrigerate at least 4 hours. Drain and discard marinade., Loosen chicken skin; rub butter underneath. Fill cavity with lemon wedges. Place chicken, breast side up, on a rack in a roasting pan., Stir together potatoes, onions, salt, pepper and remaining oil. Arrange around chicken. Roast, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°. If chicken browns too quickly, cover loosely with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 674 calories, Fat 35g fat (10g saturated fat), Cholesterol 142mg cholesterol, Sodium 314mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 47g protein.

LEMON-SAGE CHICKEN



Lemon-Sage Chicken image

While this is my mom's recipe, I had completely forgotten about it and just recently found a copy of this fantastic dish. The rich sauce and wonderful batter that goes on the chicken makes this an exquisite entree that is ideal for company. -Denise Kleffman, Gardena, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 19

4 boneless skinless chicken breast halves (6 ounces each)
3 large eggs, lightly beaten
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
SAUCE:
2 tablespoons chopped shallot
3 garlic cloves, minced
1/4 cup white wine
4-1/2 teaspoons lemon juice
1 tablespoon minced fresh parsley
1 teaspoon dried sage leaves
1 teaspoon grated lemon zest
1/2 cup heavy whipping cream
3 tablespoons cold butter

Steps:

  • Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until a thermometer reads 170°., In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs and lemon zest; cook over medium heat until liquid is reduced by half. Add cream; cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce with chicken.

Nutrition Facts : Calories 593 calories, Fat 38g fat (17g saturated fat), Cholesterol 319mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein.

LEMON SAGE CHICKEN MARINADE



Lemon Sage Chicken Marinade image

The bright flavors of lemon and sage transform bland chicken breasts in this simple and fast marinade.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Dinner     Ingredient

Time 6h55m

Yield 6

Number Of Ingredients 8

8 whole garlic cloves
1/2 cup olive oil
1 tablespoon honey
2 teaspoons kosher salt
1 1/2 teaspoons black pepper (freshly ground)
2 lemons ( juice and grated zest , use a microplane grater to zest)
1/2 cup sage (chopped fresh leaves)
6 8-ounce bone-in chicken breasts (skin on)

Steps:

  • Place garlic in a food processor and process to a puree. Add olive oil, honey, kosher salt, and pepper, processing to combine. Add lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.
  • Pour the marinade into a freezer zip-top bag. Add breasts, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before grilling or baking. Discard the used marinade. To Bake: Preheat oven to 400 F. Line a rimmed baking sheet with foil and insert a baking rack. Bake chicken breasts for 40 to 45 minutes or until meat thermometer reaches 170 F in the thickest part of the meat not touching bone. Crisp the skin under the broiler for a few minutes, if needed. Do not overcook or the chicken will be dry.

Nutrition Facts : Calories 616 kcal, Carbohydrate 23 g, Cholesterol 193 mg, Fiber 4 g, Protein 72 g, SaturatedFat 5 g, Sodium 592 mg, Sugar 11 g, Fat 27 g, ServingSize 6 pieces (6 servings), UnsaturatedFat 0 g

LEMON-SAGE CHICKEN CUTLETS



Lemon-Sage Chicken Cutlets image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 large eggs
Juice of 1 lemon, plus lemon wedges for serving
3 tablespoons extra-virgin olive oil
4 sprigs sage, leaves only
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1 to 2 tablespoons unsalted butter
Warm Farro Salad, recipe follows, or other grains, for serving (optional)

Steps:

  • Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
  • Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
  • Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
  • Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
  • Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side.
  • Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.

HERB-ROASTED CHICKEN WITH LEMON AND SAGE



Herb-Roasted Chicken with Lemon and Sage image

Provided by Bruce Bromberg

Categories     Chicken     Marinate     Roast     Dinner     Lemon     Sage     Advance Prep Required     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 (3- to 3 1/2-pound) whole chicken, patted dry with paper towels
1/2 cup extra-virgin olive oil
1 lemon, thinly sliced
1 bunch of fresh sage leaves (about 1/2 cup)
2 teaspoons kosher salt and freshly ground black pepper
3 medium carrots, peeled and halved crosswise, optional
3 celery stalks, cut crosswise into thirds, optional
1 large onion, peeled and cut into large chunks, optional

Steps:

  • Put the chicken in a large bowl. Add the oil, lemon, and sage; toss well. Cover tightly and transfer to the refrigerator to marinate for 24 hours.
  • The next day, let the chicken stand at room temperature for 30 minutes while the oven preheats to 450°F.
  • Sprinkle the chicken inside and out with the seasoning. Remove the lemon slices and sage from the marinade and stuff them inside the chicken cavity. Scatter the carrots, celery, and onion, if using, over the bottom of a roasting pan. Pour just enough water into the pan to cover the bottom. Arrange the chicken, breast side up, on top of the vegetables, if desired, or place the chicken on a roasting rack over the vegetables.
  • Transfer the pan to the center oven rack; roast for 20 minutes. Baste with the pan juices, and continue roasting, basting once or twice, for 25 minutes more (if the chicken is not golden brown all over at this point, continue to cook for 10 more minutes).
  • Reduce the heat to 325°F. Finish roasting, without basting, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F, 20 to 25 minutes longer. Let the chicken stand for 5 minutes before carving. Serve with the pan juices and vegetables, if desired.

LEMON AND SAGE ROASTED CHICKEN WITH CARAMELIZED ENDIVE



Lemon and Sage Roasted Chicken with Caramelized Endive image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

6 chicken breasts with the first wing joint attached
1 lemon
12 sage leaves
6 ounces butter
Salt and pepper, to taste
Caramelized endive, recipe follows
6 ounces butter
2 cloves of minced garlic
2 sliced shallots
6 heads endive, sliced thinly lengthwise
Salt and pepper, to taste

Steps:

  • Preheat oven to 400 degrees. Remove any excess fat off chicken. Slice lemons paper-thin. Under the skin of the chicken place 2 slices of lemon and 2 leaves of sage. Heat butter in large skillet over high flame. Season chicken with salt and pepper and place skin side down in skillet until golden brown. Turn over and sear other side. Place entire skillet on wire rack in oven and cook for 12 to 15 minutes or until done. Remove from oven and serve over caramelized endive.
  • In a large saucepan melt butter over low heat. Add your garlic and shallots and cook until translucent about 2 minutes. Place endive in the saucepan, and season with salt and pepper. Cook for 20 minutes over low heat, until endive is tender.

OLIVE GARDEN CHICKEN WITH LEMON SAGE SAUCE



Olive Garden Chicken With Lemon Sage Sauce image

Make and share this Olive Garden Chicken With Lemon Sage Sauce recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 1h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

6 eggs, whole
1/4 cup fresh parmesan cheese, grated
1/4 cup fresh romano cheese, grated
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil
4 (6 ounce) boneless skinless chicken breasts, split
2 cups flour, seasoned with
salt and black pepper
1/2 cup olive oil (or as needed)
1/4 cup shallot, finely chopped
1 tablespoon garlic, chopped
2 tablespoons fresh sage, finely chopped
2 tablespoons parsley, chopped or 2 teaspoons dried parsley
1/4 cup lemon juice
1 tablespoon lemon zest
1/2 cup white wine
1 cup heavy cream
6 tablespoons unsalted butter, cold
salt and pepper

Steps:

  • Pre-heat oven to 350ºF.
  • To make the PICCATTA BATTER, combine eggs, cheeses, parsley and basil together in a large mixing bowl. Set aside.
  • To prepare the CHICKEN, pound chicken breasts until ¼" thick.
  • Dredge chicken in the flour mixture and dip it in the Piccata batter; coat evenly on both sides.
  • Heat olive oil in a large skillet on medium heat. Place chicken in the skillet and fry until edges are golden brown on each side.
  • Transfer chicken from skillet into a baking pan.
  • BAKE in a 350ºF oven for 5-6 minutes, until juices run clear.
  • To make the SAUCE, drain 3/4 of the oil from skillet and add the shallots, garlic and herbs.
  • Saute over medium heat until shallots are transparent.
  • Add lemon juice, lemon zest, white wine and reduce liquid by 1/2.
  • Add heavy cream and simmer until the sauce has thickened slightly.
  • Remove pan from heat and whip in the cold butter.
  • Season to taste with salt and pepper.
  • To SERVE, pour ¼ cup of sauce on plate and place chicken on top. Serve immediately.

LEMON, SAGE AND GARLIC ROAST CHICKEN



Lemon, Sage and Garlic Roast Chicken image

Serve this with some roasted or baked Potatoes and salad for a good meal. I found this recipe on another site. This recipe is easy to double.

Provided by Barb G.

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breast halves, with skin
8 slices lemons, very thin, seeded
12 leaves fresh sage (can use rubbed sage)
olive oil
4 teaspoons fresh lemon juice
2 garlic cloves, coarsely chopped
1 cup chicken broth

Steps:

  • Preheat oven to 450°F.
  • Slide fingertips under chicken skin to loosen.
  • Arrange 2 lemon slices and 3 sage leaves (or some rubbed sage) under skin on each breast.
  • Smooth skin over to close.
  • Place chicken in shallow baking pan.
  • Brush with oil.
  • Drizzle 1 teaspoon lemon juice over each breast.
  • Sprinkle with chopped garlic, salt and pepper.
  • Pour 1/2 cup broth into pan around chicken.
  • Roast chicken until brown and cooked through, basting once or twice with pan juices, About 25 minutes.
  • Transfer chicken to platter.
  • Place baking pan atop burner.
  • Add remaining 1/2 cup broth.
  • Using back of fork, mash the garlic on the baking pan into broth and pan juices.
  • Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes.
  • Spoon sauce over chicken and serve.

Nutrition Facts : Calories 137.8, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 236.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 16.4

CRISPY SAGE & LEMON ROAST CHICKEN



Crispy sage & lemon roast chicken image

Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main

Provided by Esther Clark

Categories     Dinner

Time 2h

Yield Serves 4 (or 2 with leftovers)

Number Of Ingredients 8

1½kg whole chicken
1 heaped tbsp sea salt flakes
2 small lemons, halved
70g unsalted butter, softened
2 large garlic cloves, crushed
½ small bunch of sage, finely chopped
¼ small bunch of thyme, leaves picked
3-5 fresh bay leaves

Steps:

  • The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
  • Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
  • Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
  • Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.

Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium

CHICKEN ROASTED WITH SAGE AND LEMON



Chicken Roasted With Sage and Lemon image

Provided by Trish Hall

Categories     dinner, roasts, main course

Time 2h15m

Yield 4 servings

Number Of Ingredients 11

6 small onions, cleaned and peeled
4 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
2 lemons, each cut in half
1 1/2 cups fresh sage leaves
3 bay leaves
1 whole chicken, about 4 pounds, washed, at room temperature
1 garlic clove, cut
9 fingerling potatoes or, if not available, any small potatoes, whole and unpeeled
1/4 cup chopped parsley

Steps:

  • Preheat oven to 350 degrees.
  • Saute onions in one tablespoon of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
  • Add lemons, one cup of the sage leaves, one tablespoon of the oil, salt and pepper, and the bay leaves. Toss. Stuff mixture into chicken.
  • Rub outside of chicken with the cut side of a garlic clove, with one tablespoon of the olive oil and with a dash of salt. Place chicken in a roasting pan.
  • In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan, alongside the chicken. Cook chicken and potatoes for one more hour.
  • Before serving, toss potatoes with parsley. Let chicken rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 1029, UnsaturatedFat 42 grams, Carbohydrate 52 grams, Fat 66 grams, Fiber 24 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 1634 milligrams, Sugar 7 grams, TransFat 0 grams

LEMON, SAGE, AND GARLIC ROAST CHICKEN



Lemon, Sage, and Garlic Roast Chicken image

Categories     Chicken     Citrus     Garlic     Herb     Poultry     Roast     Low/No Sugar     Winter     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 chicken breast halves with skin and bones
8 very thin lemon slices, seeded
12 fresh sage leaves
Olive oil
4 teaspoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 cup low-salt chicken broth

Steps:

  • Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed baking sheet; brush with oil. Drizzle 1 teaspoon lemon juice over each breast; sprinkle with garlic, salt, and pepper. Pour 1/2 cup broth onto sheet around chicken.
  • Roast chicken until brown and cooked through, basting once or twice with pan juices, about 25 minutes. Transfer chicken to platter.
  • Place baking sheet directly atop 2 burners; add remaining 1/2 cup broth. Using back of fork, mash any garlic on baking sheet into broth and pan juices. Boil over high heat until broth reduces almost to glaze, scraping up browned bits, about 4 minutes. Spoon sauce over chicken and serve.

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From gritsandpinecones.com


CRISPY SAGE & LEMON ROAST CHICKEN - JEAN PATRIQUE
Ingredients 1½kg/53oz whole chicken 1 tbsp sea salt flakes 2 small lemons 70g/2.5oz unsalted butter, softened 2 large garlic cloves, crushed Small bunch of sage, finely chopped Small bunch of thyme 3-5 fresh bay leaves Method Place the chicken in your Whatever Pan. Generously rub salt all over the skin and into the cavity, then grind some black pepper over it. Squeeze the …
From jeanpatrique.com


LEMON AND SAGE CHICKEN BREASTS - QUICK AND EASY - POPPOP COOKS
2021-01-09 Add the olive oil, lemon juice and the sage to a shallow bowl that will hold the chicken breasts laid out flat. Whisk it together a little and add the chicken breasts to the dish. Turn the chicken over getting them covered with the good stuff. Put them aside for a brief marinade as you get the vegetables and the carbs going.
From poppopcooks.com


WHOLE ROASTED LEMON SAGE CHICKEN WITH ROOT VEGETABLES AND …
2020-12-09 Instructions. Preheat oven to 425 degrees F. Place the chicken in the middle of a non stick roasting pan and tie the legs together with kitchen string. Rub the chicken all over with the olive oil and season generously with the salt and pepper. Arrange the carrots, onions and potatoes around the chicken.
From butternutandsage.com


ONE-PAN LEMON SAGE CHICKEN AND CAULIFLOWER - COOL FOOD DUDE
2020-01-18 Preheat the oven to 350°F (180°C). Season the chicken on both sides with the paprika, salt, and pepper. In a large ovenproof skillet, melt 2 tablespoons of the butter over medium-high heat. Add the chicken and sear on both …
From coolfooddude.com


SKILLET CHICKEN WITH LEMON-SAGE SAUCE - GOOD HOUSEKEEPING
2007-08-06 Directions. Place chicken-breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even …
From goodhousekeeping.com


DUTCH OVEN CHICKEN THIGHS WITH LEMON AND SAGE BUTTER SAUCE
2021-04-30 Once the butter is completely melted, add minced garlic and sage and let them brown slightly. Next, add the juice from one lemon and ¼ cup of water and mix together. Place the browned chicken back into the pan skin side up. Place fresh lemon slices around the pan and cover. Finish cooking in the oven for 40 minutes.
From deliciousbydesign.net


LEMON SAGE CHICKEN - THEKITTCHEN
Instructions. Melt the butter over medium heat in a large skillet. Sprinkle the chicken with salt and pepper. Then place the chicken in the skillet. Pour the lemon juice, white wine, and sage over. You want the white wine to almost submerge the chicken, add more wine if you need to.
From thekittchen.com


LEMON, SAGE AND GARLIC STUFFED CHICKEN | METRO
Squeeze juice of half lemon over chicken. Stuff squeezed half lemon, sage and 3 garlic cloves into chicken. Smear butter over outside of chicken. Place chicken in roasting pan and roast, basting, until juices run clear and skin is crispy, 1 to 11/4 hours. Remove to carving board. Discard all but 2 Tbsp. (30 mL) pan juices and set over medium heat.
From metro.ca


LEMON SAGE CHICKEN - TARA'S MULTICULTURAL TABLE
2013-06-19 A recipe for Lemon Sage Chicken! Thin pieces of chicken are breaded in a lemon parmesan crust and pan-fried until golden with fried sage leaves. Course Main. Cuisine N/A. Keyword chicken, lemon, poultry, sage. Prep Time 20 minutes. Cook Time 15 minutes. 0 minutes. Total Time 35 minutes. Servings 4 Servings. Ingredients. 1 pound (450 grams) …
From tarasmulticulturaltable.com


LEMON GARLIC CHICKEN WINGS - PLAIN CHICKEN
2022-07-26 Place chicken wings in a large ziplock bag. In a small bowl, whisk together olive oil, chopped garlic cloves, fresh rosemary, fresh oregano, fresh sage, cayenne pepper, salt, and black pepper. Juice lemon halves and add juice and lemon halves to the marinade. Pour the marinade over the wings. Seal the bag and refrigerate for 8 hours or overnight.
From plainchicken.com


CHICKEN BREASTS IN LEMON AND SAGE SAUCE - SEARCHING FOR SPICE
2011-06-19 Instructions. Make a paste with the flour, garlic and half the lemon juice. Coat the chicken with the paste and leave for half an hour. Put a little olive oil in a sauce pan. Scrape the paste off the chicken and keep for the next step. Add the chicken and the fennel seeds to the pan and fry the chicken on each side.
From searchingforspice.com


PAN FRIED CHICKEN WITH SAGE, GARLIC & LEMON | THE ENGLISH KITCHEN
2022-07-13 Once it begins to foam, add the chicken, and brown lightly on both sides. Cook until the juices run clear. Add the garlic and the sage to the pan along with the remaining butter. Squeeze in the lemon juice and let it bubble up a minute. Serve immediately with some of the lemony juices spooned over each cutlet.
From theenglishkitchen.co


LEMON ROAST CHICKEN WITH SAGE AND THYME - HELLO LOVELY LIVING
2015-08-05 Instructions. Preheat oven to 425º. Set carrots, celery, and potatoes into baking dish. Add 5-7 thyme sprigs and 1 Tbsp each of chopped sage and thyme. Drizzle with olive oil and sprinkle with salt. Mix to evenly coat. Add 4 lemon slices. Move veggies to the edges of the dish to create an open space in the center for the chicken.
From hellolovelyliving.com


EASY GARLIC HONEY LEMON GRILLED CHICKEN - CUCINABYELENA
2021-06-21 Mix together the honey, lemon juice, sage, pepper and garlic in a bowl. Reserve ¼ cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
From cucinabyelena.com


LEMON-SAGE ROASTED CHICKEN THIGHS | BETTER HOMES & GARDENS
Preheat oven to 375°F. Season chicken with salt and pepper. In an extra-large ovenproof skillet cook chicken in hot oil over medium-high heat about 5 minutes or until brown, turning once. Add carrots, shallots and garlic to skillet. Pour 1/3 cup of the chicken broth and the lemon juice over chicken in skillet. Bring to boiling.
From bhg.com


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