Springtime Dinner Lemonhoney Chicken Onions Recipes

HONEY LEMON CHICKEN

Steps:

• Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper and paprika. Coat both sides of the chicken with the flour mixture.
• Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
• Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
• Add the garlic, stir for 30 seconds (don't let the garlic burn), then add the chicken stock, lemon juice, honey and lemon slices.
• Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
• Sprinkle with fresh parsley and serve with rice or pasta.

ROASTED LEMON CHICKEN WITH SPRING ONION CHIMICHURRI

Steps:

• For the chicken: Preheat the oven to 425 degrees F.
• Finely grate the zest of one of the lemons and cut that lemon in half. Rub the chicken with salt and pepper inside and out, then rub the lemon zest all over the outside. Stuff the cavity with the halved lemon, tarragon and garlic. Put the chicken in a baking dish or small roasting pan. Cut the remaining lemon in quarters and add it to the dish along with 3/4 cup water. Brush the outside of the chicken with the butter.
• Roast until golden brown and an instant-read thermometer inserted into the center of the thigh registers 165 degrees F, about 1 hour. Transfer the chicken to a cutting board and pour the pan juices into a small bowl. Let the chicken rest 10 minutes. Use a small ladle to remove the fat that rises to the top of the pan juices.
• For the chimichurri: Meanwhile, finely chop the parsley, tarragon, onions and garlic and add to a bowl. Stir in the olive oil, vinegar, red pepper flakes and 1/4 teaspoon salt.
• Carve the chicken and serve with the pan juices and chimichurri.

SPRINGTIME DINNER LEMON/HONEY CHICKEN & ONIONS

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Whisk the tamari, honey, ginger lemon juice, and red pepper together in a small bowl.
• Divide the marinade in half.
• Add the chicken pieces to a Ziploc bag, and add 1/2 of the marinade.
• Place in the refrigerator for 2 hours.
• Chef's Note: This gives the marinade a chance to get acquainted with the chicken.
• Toward the end of the 2-hour waiting period place the remainder of the marinade into a small saucepan.
• Bring to a simmer, and allow the sauce to cook until reduced by half, about 5 to 8 minutes.
• Place a rack in the middle position, and preheat the oven to 400 (205c).
• Add the empty skillet to the oven and allow to heat up.
• Remove the skillet from the oven and then add the onions, salt & pepper, then place the chicken, carrots, and lemons on top of the veggies.
• Brush the chicken and veggies with the reserved marinade.
• Place into the preheated oven, and bake until the chicken is crispy, and the veggies are tender, about 40 to 45 minutes.
• PLATE/PRESENT
• Bring to the table in the skillet (remember it's hot), and allow your guests to dig in. Enjoy.
• Keep the faith, and keep cooking.