ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
MOIST LEMON HERB CHICKEN
I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! -Kali Wraspir, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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°.
Nutrition Facts : Calories 220 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
RICH HERB AND LEMON CHICKEN
Easy herbed chicken in creamy sauce, slow cooked on the stove, has an amazing flavor! The pan liquid is also excellent over pasta or mashed potatoes.
Provided by Angie E.
Categories Chicken Breasts
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
- Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
- Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 11.5 g, Cholesterol 80.7 mg, Fat 17.5 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 4.7 g, Sodium 89.5 mg, Sugar 4.4 g
LEMON-HERB ROAST CHICKEN
Categories Chicken Herb Poultry Roast Kid-Friendly Lemon Winter Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 11
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.
RICH HERB AND LEMON CHICKEN
Easy herbed chicken in creamy sauce, slow cooked on the stove, has an amazing flavor! The pan liquid is also excellent over pasta or mashed potatoes.
Provided by Angie E
Categories Chicken Breasts
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
- Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
- Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 11.5 g, Cholesterol 80.7 mg, Fat 17.5 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 4.7 g, Sodium 89.5 mg, Sugar 4.4 g
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