Tangy Lemon Chicken Recipes

LEMON CHICKEN RECIPE

Steps:

• Marinate the chicken with the Marinade, for 30 minutes. Mix all the ingredients for the Sauce. Set aside.
• Coat the marinated chicken with the corn starch and all-purpose flour mixture. Heat up a wok with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
• Add all the ingredients in the Sauce into a small sauce pan and bring it to a quick boil. Transfer the fried chicken into the sauce, stir to coat well with the lemon sauce.
• Dish out, top with the white sesame, and serve immediately.

TANGY LEMON CHICKEN

Steps:

• Heat oven to 450 degrees Fahrenheit.
• Juice 1 lemon and quarter remaining lemon.
• Season chicken with salt and pepper.
• In bowl, combine olive oil, garlic, herbs, and 2 tbsp lemon juice.
• Spread ½ this mixture under skin of chicken.
• Place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine.
• Spread remaining lemon mixture evenly over chicken.
• Place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables.
• Roast 15 minutes.
• Reduce oven to 350 degrees Fahrenheit.
• Roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees Fahrenheit.
• Let sit for 10 minutes before slicing.

LEMON CHICKEN

Steps:

• In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.