LORI'S LEMON-PEPPER CHICKEN LEG QUARTERS
A simple twist (no pun intended) on a classic. I'm not a fan of chicken breast as the meat can be bland so I use the leg quarters for greater flavor. Quick and delicious lemon-pepper chicken. Hope you enjoy as much as I do! I like to serve this with garlic noodles, pan-seared asparagus, and buttered wheat rolls.
Provided by Lori LeNoir White
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 3h15m
Yield 4
Number Of Ingredients 5
Steps:
- Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.
- Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 281.8 calories, Carbohydrate 0.3 g, Cholesterol 102.8 mg, Fat 17.4 g, Fiber 0.1 g, Protein 29.1 g, SaturatedFat 4.5 g, Sodium 1200.7 mg, Sugar 0.1 g
RACHAEL RAY LEMON CHICKEN (30 MINUTE MEALS)
Make and share this Rachael Ray Lemon Chicken (30 Minute Meals) recipe from Food.com.
Provided by AZRT8871
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the chunked chicken lightly in flour, seasoned with a little salt.
- Heat a large skillet or a wok-shaped nonstick pan over high heat.
- Stir fry chicken until golden, 3 or 4 minutes.
- Remove chicken from the pan and return pan to heat.
- Reduce heat to medium.
- Add a splash of vinegar to the pan and let it evaporate.
- Add stock or broth to the pan and scrape up any drippings with a whisk.
- Thin curd by stirring in a little hot water.
- Add curd to broth and whisk to combine.
- Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
- Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
- Serve with Rice.
Nutrition Facts : Calories 329.2, Fat 16, SaturatedFat 4.6, Cholesterol 109, Sodium 204.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.3, Protein 37
RAO'S FAMOUS LEMON CHICKEN
Steps:
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
- CHICKEN: Preheat broiler at least 15 minutes prior to using. Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces). Place chicken on a baking sheet (that will fit in the broiler) with sides. Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches. Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. Remove from broiler and portion the chicken onto each of 6 warm serving plates. Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
LEMON-ROASTED CHICKEN
I heard about this "engagement chicken" on the radio, and searched it out online and read how a few different people did it. Here is my variation on it - guaranteed to result in super moist lemon-roasted chicken! And yes - I did get proposed to within 3 months of making it! Looks super pretty and tastes amazing! I usually pair the chicken with a lasagna or a vegetable medley.
Provided by Sential
Categories Whole Chicken
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
- Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
- Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
- Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
- Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 13.8 g, Cholesterol 121.2 mg, Fat 21.8 g, Fiber 6.1 g, Protein 39.8 g, SaturatedFat 6 g, Sodium 1440.5 mg
LORI'S CHICKEN FAJITAS
The marinade for the chicken makes the difference in these great tasting fajitas. The veggies are also cooked in spices that make a this recipe a tasty combination.
Provided by lisar
Categories Chicken
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate chicken 3 to 4 hours and then grill chicken till done.
- Let chicken sit while preparing vegetables, then slice chicken.
- In skillet, cook peppers, onions, spices, Worcestershire sauce and Tabasco in oil.
- Cook till tender crisp.
- Add sliced chicken into vegetable mixture and simmer 3 to 4 minutes.
- Serve with flour tortillas and your favorite fajita fillings.
Nutrition Facts : Calories 355.1, Fat 27.1, SaturatedFat 5.1, Cholesterol 61.9, Sodium 466.6, Carbohydrate 7.4, Fiber 1.2, Sugar 2.5, Protein 21.1
LORI'S DRUNKEN CHICKEN
Make and share this Lori's Drunken Chicken recipe from Food.com.
Provided by Lori 13
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken. Pat dry. Season.
- Heat butter in a large skillet.
- Add chicken. Brown all over.
- Add whiskey. Reduce. Cover. Simmer 30 minutes.
- Remove chicken to a platter. Keep warm.
- To pan add enough water to make 2/3 cup.
- Add the mushrooms and leeks. Simmer 10 minutes.
- Whisk in the cream, flour, lemon juice and whiskey. Simmer until thickened.
- Return chicken to re-heat.
Nutrition Facts : Calories 502.3, Fat 21.6, SaturatedFat 11.7, Cholesterol 159.4, Sodium 170, Carbohydrate 6.8, Fiber 0.8, Sugar 1.4, Protein 34.5
SLOW-ROASTED LEMON DILL CHICKEN
The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. -Lori Lockrey, Pickering, Ontario
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon zest., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill., Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°)., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 429 calories, Fat 26g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 565mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
LORI'S LEMON CHICKEN
Lemon Chicken is shared by Lori Schlecht of Wimbledon, North Dakota. 'I originally tried this recipe because I love rice and chicken,' Lori reports. 'I made a few changes to suit my tastes, and was pleased with hot it looks and the short time needed to prepare it.'
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes. In a bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 39 g, Cholesterol 83.4 mg, Fat 7.9 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 4.1 g, Sodium 821.9 mg, Sugar 3.3 g
LEMON CHICKEN
I originally tried this recipe because I love rice and chicken. I made a few changes to suit my tastes, and was pleased with how it looks and the short time needed to prepare it. -Lori Schlecht, Wimbledon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.
Nutrition Facts : Calories 367 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
LORI'S CHICKEN BALLS
Make and share this Lori's Chicken Balls recipe from Food.com.
Provided by Lori 13
Categories Chicken
Time 1h
Yield 4-16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven 400.
- Whisk together the honey, rind, soy sauce, dijon and juice. Set aside.
- Heat oil in a skillet.
- Add onion, pepper and garlic. Saute 3 minutes.
- Add chicken. Saute 5 minutes. Remove from heat. Let cool.
- Stir in the breadcrumbs, zucchini, salt, rind, pepper, dijon, juice and soy sauce.
- Shape into 1/2 inch balls.
- Place on a sprayed baking sheet. Bake 20 minutes or until golden. Pour sauce over. Stir to coat.
- Bake 5-10 more minutes.
Nutrition Facts : Calories 381.8, Fat 8.6, SaturatedFat 1.7, Cholesterol 119.2, Sodium 1182.2, Carbohydrate 35.8, Fiber 2.4, Sugar 21.7, Protein 40.6
LORI'S LEMON CHICKEN
Lemon Chicken is shared by Lori Schlecht of Wimbledon, North Dakota. 'I originally tried this recipe because I love rice and chicken,' Lori reports. 'I made a few changes to suit my tastes, and was pleased with hot it looks and the short time needed to prepare it.'
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes. In a bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 39 g, Cholesterol 83.4 mg, Fat 7.9 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 4.1 g, Sodium 821.9 mg, Sugar 3.3 g
LORI'S BERRY CHICKEN SALAD
Make and share this Lori's Berry Chicken Salad recipe from Food.com.
Provided by Lori 13
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven 375.
- Brush the inside of the bread bowls with Crisco. Toast 20 minutes. Let cool.
- Boil chicken until cooked through. Let cool. Remove meat from bones. Shred. Place in a bowl.
- Stir in the yogurt, mayonnaise, salt, pepper, blueberries, strawberries, onions, celery, pepper and pecans.
- Cover. Chill 1 hour.
- Line bowls with lettuce leaves. Fill with mix.
Nutrition Facts : Calories 2235.7, Fat 92.1, SaturatedFat 22.7, Cholesterol 318.7, Sodium 3424, Carbohydrate 230.4, Fiber 15.9, Sugar 22.1, Protein 116.3
LORI'S LEMON CHICKEN
Lemon Chicken is shared by Lori Schlecht of Wimbledon, North Dakota. 'I originally tried this recipe because I love rice and chicken,' Lori reports. 'I made a few changes to suit my tastes, and was pleased with hot it looks and the short time needed to prepare it.'
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a skillet, cook chicken, onion, carrot and garlic in butter until chicken is lightly browned, about 5 minutes. In a bowl, combine the cornstarch and broth; stir in lemon juice, peel, salt and rice. Add to skillet and bring to a boil. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 39 g, Cholesterol 83.4 mg, Fat 7.9 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 4.1 g, Sodium 821.9 mg, Sugar 3.3 g
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