Mediterranean Lemon Chicken Recipe 445

LEMONY MEDITERRANEAN CHICKEN

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.

MEDITERRANEAN LEMON CHICKEN

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.

MEDITERRANEAN LEMON CHICKEN

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.

MEDITERRANEAN LEMON GARLIC CHICKEN

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.

MEDITERRANEAN LEMON CHICKEN

Steps:

• Saute the chicken pieces in the butter and olive oil until golden.
• Add minced garlic and shallots.
• Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper.
• Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce.
• Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute.
• Continue stirring until the sauce thickens and a glaze is formed.
• Remove from the stove and serve over basmati rice.