CHICKEN WITH LEMON AND SPICY SPRING ONIONS
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Provided by Alison Roman
Categories Bon Appétit Dinner Chicken Spring Green Onion/Scallion Garlic Parsley Onion Entertaining Roast Soy Free Peanut Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
- Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
- Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes-2 hours.
- Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10-15 minutes.
- Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
- Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.
SPRINGTIME DINNER LEMON/HONEY CHICKEN & ONIONS
This is an excellent Springtime dinner that can be prepared and served in a single pan. I'm using a cast iron skillet; however, any good ovenproof skillet should work just fine. So, you ready... let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 13
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.
HONEY CHICKEN WITH SPRING ONIONS
Another vegemite find for me. I have not made yet but am hoping to do so in the next few weeks. It looks so quick and easy!
Provided by Tisme
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a frying pan, add chicken, garlic and ginger and stir fry until browned.
- Add capsicum and spring onions and stir fry 2 minutes.
- Stir in combined water, honey, vegemite and cornflour. Add the bean shoots and cashews and continue to cook, stirring, for 2-3 minutes until sauce has thickened and heated through.
- Serve immediately with rice noodles.
FOUR-STEP LEMON-ONION CHICKEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams
HONEY LEMON CHICKEN
When I told our 12-year-old daughter, Amanda, That we were grilling chicken, she asked to make a marinade. Now we use her combination of honey, lemon, garlic and seasonings every time we grill chicken. -Tamara McFarlin Mondovi, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 179 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
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CHICKEN WITH LEMON AND ONIONS RECIPE | BON APPéTIT
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4.5/5 (6)Estimated Reading Time 4 minsServings 6-8
- Preheat oven to 350°. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
- Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
- Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over, an instant-read thermometer inserted into the thickest part of the breast registers 160°, and onions and lemon are softened and starting to brown, 80 minutes–2 hours.
- Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.
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