Moist Lemon Herb Chicken Recipes

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

ROASTED LEMON HERB CHICKEN

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.

MOIST LEMON HERB CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.

LEMON HERB CHICKEN

Steps:

• In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon zest and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with chicken.

LEMON-HERB ROAST CHICKEN WITH PAN GRAVY

Steps:

• Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS

Steps:

• Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
• In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

LEMON-HERB ROAST CHICKEN

Steps:

• Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin of chicken breast to loosen skin form meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining herb butter over outside of chicken. Season chicken with salt and pepper. Truss chicken to help hold shape.
• Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 175°F. and juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.
• Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits. Pour wine mixture into cup with pan juices. Add enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add flour; whisk until smooth and beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes. Season gravy with salt and pepper. Arrange lemon and rosemary around chicken on platter. Serve with gravy.

LEMON-HERB GRILLED CHICKEN

Steps:

• Mix broth, lemon juice, basil, thyme, and garlic in a small bowl.
• Grill or broil your chicken for 20 minute brushing with the broth mixture while turning often. Cook 20 minute more or until done, turning and brushing often with mixture. Discard remaining mixture.

ROASTED CHICKEN WITH LEMON AND FRESH HERBS

Steps:

• Please note you won't use the entire bunches of both herbs, but you do need a fair amount.
• Preheat oven to 400°F, have ready a shallow roasting pan.
• Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square.
• Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies.
• Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside.
• On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper.
• Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead.
• Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done.
• Place chicken atop the vegetables in the roasting pan.
• Juice the remaining lemon; chop up some fresh rosemary and fresh thyme.
• Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper.
• Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes.
• When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving.
• While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven.
• After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve.
• This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!