Seasoned Lemon Chicken Recipes

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CHICKEN SEASONING



Chicken Seasoning image

This Lemon Herb Chicken Seasoning is easy to make at home and uses common pantry ingredients so you can make a batch in a pinch. Sprinkle on any grilled, baked, or pan seared chicken for a fantastic flavor addition.

Provided by Hey Grill Hey

Categories     Seasonings

Time 5m

Number Of Ingredients 10

1 Tablespoon kosher salt
1 Tablespoon smoked paprika
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 zest of 1 lemon

Steps:

  • Combine all ingredients. Use a fork to mix all ingredients in a medium-sized bowl.
  • Season and store. Sprinkle seasoning liberally on chicken before grilling, roasting, or searing. Seasoning mix can be stored in an airtight container for up to 6 months.

Nutrition Facts : Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

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

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

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

SEASONED LEMON CHICKEN



Seasoned Lemon Chicken image

"This herbed chicken has been a family favorite since I clipped the recipe out of a newspaper some years ago," writes Mrs. Pat Miller of Joplin, Missouri. "It's often on our dinner table, since chicken is a staple in my freezer. If I'm out of lemon, I substitute a sprinkling of lemon pepper."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

2 tablespoons olive oil
2 bay leaves
2 teaspoons seasoned salt
1-1/2 teaspoons each garlic salt, pepper, dried basil, tarragon and thyme
1-1/2 teaspoons dried rosemary, crushed
8 bone-in chicken breast halves (7 ounces each), skin removed
1 large lemon, thinly sliced
1/4 cup lemon juice

Steps:

  • In a large resealable plastic bag, combine the oil, bay leaves and seasonings. Add chicken. seal bag and turn to coat; refrigerate for 1 hour., Discard bay leaves. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange lemon slices over chicken. Drizzle with lemon juice. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear.

Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 638mg sodium, Carbohydrate 1g carbohydrate, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

LEMON CHICKEN



Lemon Chicken image

This easy roasted lemon chicken breast is flavored with fresh lemons, onions, garlic, and herbs. The skin is crispy and golden brown, while the meat is tender and juicy!

Provided by Blair Lonergan

Categories     Dinner

Time 1h5m

Number Of Ingredients 8

2 lemons, thinly sliced
1 large sweet onion, thinly sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
3 lbs. bone-in, skin-on split chicken breast ((about 2 large chicken breasts))
Olive oil
Kosher salt and ground black pepper, to taste

Steps:

  • Preheat oven to 425°F. Line a large rimmed baking sheet or a roasting pan with foil or parchment paper for easy cleanup, if desired. Spray with cooking spray or brush with olive oil.
  • Arrange the lemon slices, onion slices, garlic cloves, thyme sprigs, and rosemary sprigs in the prepared pan.
  • Pat the chicken very dry with paper towels. Rub with about 1 tablespoon of olive oil; season liberally with salt and pepper.
  • Place the chicken (skin-side up) on top of the sliced lemons, onions, garlic, and herbs.
  • Roast the chicken for 45 minutes, or until the meat reaches an internal temperature of 165°F.
  • Allow the chicken to rest for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 424 kcal, Carbohydrate 1 g, Protein 47 g, Fat 24 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 145 mg, Sodium 143 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 16 g

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY



Chinese Take-Away-Style Lemon Chicken Recipe by Tasty image

Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour

Provided by Evelyn Liu

Categories     Dinner

Yield 1 serving

Number Of Ingredients 16

¼ lb chicken breast, diced
½ lemon lemon zest
1 teaspoon garlic, crushed
1 tablespoon soy sauce
salt, to taste
pepper, to taste
½ cup flour
2 eggs, beaten
1 cup panko breadcrumbs
2 cups oil
¼ cup chicken stock
½ lemon lemon zest
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Steps:

  • Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
  • Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
  • In a medium-sized saucepan heat the oil to 325˚F (170°C),
  • Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
  • In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
  • Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
  • Add the chicken to the frying pan and coat with the lemon sauce.
  • Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
  • Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
  • Enjoy!

OVEN ROASTED LEMON CHICKEN WITH SEASONED SAUCE



Oven Roasted Lemon Chicken With Seasoned Sauce image

A juicy golden chicken with luscious sauce, requiring a minimum of effort. The lemon flavor is not overpowering, but definitely present. Pairs perfectly with mashed potatoes. This recipe comes from a Dutch language cookbook I recently purchased entitled "Mediterraans: Culinair genieten op z'n best" which translates to MEDITERRANEAN: CULINARY ENJOYMENT AT ITS BEST. All the recipes are anonymous so I can't give credit to it's author.

Provided by FlemishMinx

Categories     Whole Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 head garlic, cut in half horizontally and still in it paper and skin
2 lemons, thinly sliced
3 cardamom pods (I use the black ones)
1 teaspoon cumin seed
4 whole cloves
1 (1 1/4 kg) whole chickens, thoroughly cleaned and rinsed
2 tablespoons olive oil
water (2 dl , this is just less than 1 cup)
1 chicken bouillon cube
1 tablespoon flour
salt and pepper

Steps:

  • Pre-heat oven to 180°C.
  • Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
  • Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
  • Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
  • Put the remaining lemon slices and the other garlic half inside the chicken.
  • Place the chicken BREAST SIDE DOWN in the baking dish.
  • Rub or brush the olive oil over the chicken and salt and pepper as desired.
  • In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
  • Take 2 TBS of this broth and add to the baking dish.
  • Place the dish in the oven and bake for 1 hour.
  • Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
  • Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
  • Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
  • Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
  • Remove the lemon slices and garlic from the chicken; carve as usual.
  • Serve, passing sauce.

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