EASY MEDITERRANEAN LEMON CHICKEN RECIPE
This lemon chicken recipe is an easy weeknight dinner that will not disappoint. If you have the time, let the chicken marinate in the fridge for a few hours. But if not, letting it marinate at room temperature for just a few minutes will still impart flavor. See suggestions in notes for what to serve along!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 13
Steps:
- In a small bowl, add the spices and mix to make the spice mixture.
- In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
- Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
- Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
- Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
- When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
- Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
- Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.
Nutrition Facts : Calories 239.4 kcal, Sodium 103.1 mg, SaturatedFat 2.6 g, Carbohydrate 5.1 g, Fiber 1.4 g, Protein 22.5 g, Cholesterol 107.7 mg, ServingSize 1 serving
LEMONY MEDITERRANEAN CHICKEN
This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.
Provided by joecraig
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
- Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
- Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.1 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 9.2 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 511 mg, Sugar 6.2 g
BAKED CHICKEN DRUMSTICKS WITH LEMON AND GARLIC
The secret to these juicy, flavor-packed baked chicken drumsticks is in the marinade! Loaded with Mediterranean flavors including lemon, garlic, oregano, and extra virgin olive oil.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 11
Steps:
- Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
- Place the chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add the spices to the chicken in the bag.
- Add the garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let the chicken marinate for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours.
- When ready, heat the oven to 450 degrees F.
- Lightly oil a baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between.
- Bake for 35 minutes or until the chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.
Nutrition Facts : Calories 143 kcal, Fat 10.4 g, SaturatedFat 2.2 g, Carbohydrate 0.8 g, Fiber 0.3 g, Protein 11.2 g, Cholesterol 58 mg, ServingSize 1 serving
MEDITERRANEAN LEMON CHICKEN
This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
- Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
- Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 2.8 g, Cholesterol 105.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 2.9 g, Sodium 199.6 mg
MEDITERRANEAN BAKED CHICKEN WITH LEMON
While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. I showed my daughters how to bake chicken with garlic roasted potatoes. We finished with our homemade baklava. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 385 calories, Fat 26g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 469mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
MEDITERRANEAN LEMON CHICKEN
This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.
Provided by ngibsonn
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C).
- In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper.
- Stir until mixed.
- Remove skin from chicken pieces and discard.
- Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish.
- Cover dish and bake for 20 minutes.
- Turn and baste chicken.
- Reduce heat to 400°F (205°C) and bake uncovered, basting every 10 minutes, for about 30 more minutes.
- Serve chicken with pan juices.
Nutrition Facts : Calories 508.9, Fat 33.9, SaturatedFat 9, Cholesterol 207.9, Sodium 344.6, Carbohydrate 4, Fiber 1.6, Protein 46
MEDITERRANEAN LEMON GARLIC CHICKEN
The recipe is from a cookbook about Mediterranean food. Versions of this recipe could be found in Spain, Italy and France, and of course in Dalmatia. I made it several times already and every time was perfect, so I decided to share it with you.
Provided by nitko
Categories Chicken
Time 1h40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the stock into the pan and bring to the boil. Add the garlic cloves, cover and simmer gently for 40 minutes.
- Heat the butter and oil in a sauté or frying pan, add the chicken thighs (you can cut them in halves) and cook them gently on all sides until golden. Transfer them to an ovenproof dish.
- Preheat oven to 190°/375°/gas 5.
- Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces.
- Add the flour to the fat in the pan in which the chicken was browned and cook, stirring, for 1 minute. Add the wine, stirring constantly and scarping the bottom of the pan, than add the stock. Cook stirring until the sauce has thickened and is smooth. Season it with salt and pepper.
- Pour the sauce over the chicken, add dried basil, cover and cook in the oven for 40-45 minutes. If a thicker sauce is required, lift out the chicken pieces and reduce the sauce by boiling rapidly until it reaches desired consistency.
- Scatter over the chopped parsley (or fresh basil) and serve with boiled new potatoes or rice.
Nutrition Facts : Calories 842.6, Fat 55.2, SaturatedFat 17, Cholesterol 242, Sodium 1401.9, Carbohydrate 16.1, Fiber 1.1, Sugar 2.8, Protein 60.7
MEDITERRANEAN CHICKEN BAKE
When searing the chicken for this flavorful potluck dish, work in batches to avoid crowding the pan. Crowding creates steam that will make the crispy skin soggy. This recipe comes from TV chef Sarah Mastracco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with salt and pepper; working in batches, add chicken to skillet, skin-side down, and cook until golden brown, 5 to 7 minutes. Turn chicken and cook 3 minutes more. Transfer to a large baking dish.
- Drain oil from pan and return to medium heat. Add white wine to deglaze and use a wooden spoon to scrape up browned bits from bottom of pan. Whisk in red-wine vinegar, mustard, light-brown sugar, and dates; simmer until reduced by half, 3 to 4 minutes.
- In a medium bowl, mix together remaining tablespoon olive oil, thyme, olives, capers, and cherry tomatoes; season with salt and pepper and toss to combine. Evenly distribute olive mixture over chicken and top with pan sauce. Transfer to oven and bake until chicken is cooked through, 55 to 65 minutes. Sprinkle with parsley and serve.
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