Pouletaucitronlemonchicken Recipes
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
POULET AU CITRON (LEMON CHICKEN)
This recipe was adapted from recipe card collection from 1973 put out by McCall's. The recipe originated from Marrakech Restaurant in SanFrancisco. I have updated the marinating instructions to suit modern practices, but the ingredients remain unchanged. Posted by request.
Provided by HeatherFeather
Categories Chicken
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well.
- One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed).
- Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken.
- Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat.
- Preheat oven to 425 degrees F.
- Remove chicken from marinade and discard that batch of marinade.
- Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken.
- Brush with melted butter and bake, uncovered, 25 minutes.
- While the chicken is cooking, prepare your second batch of marinade, if you have not already done so.
- Brush chicken with some of the new batch of marinade and return to the oven.
- Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned.
- Once chicken is cooked, place onto a large platter and garnish with lemon slices and parsley.
- If there is any remaining marinade, bring it to a boil in a small saucepan and cook for at least 3 minutes, then pour over the chicken.
- *Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce.
- Serve atop steamed rice, if desired.
BAKED LEMON CHICKEN AND POTATOES RECIPE
Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!To finish the meal serve with a side of steamed green beans, broccoli or asparagus.
Provided by Jaclyn
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
- In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
- Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
- Spread potatoes evenly over prepared baking sheet.
- Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
- Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
- If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
- Remove from oven and sprinkle remaining parsley over everything and serve.
Nutrition Facts : Calories 615 kcal, Carbohydrate 38 g, Protein 32 g, Fat 38 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 165 mg, Sodium 150 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 25 g, ServingSize 1 serving
CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS
These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!
Provided by thedailygourmet
Categories Chicken Tenders
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
- Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
- Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
- Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
- Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g
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