AMALFI LEMON CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl combine the lemon zest, thyme, rosemary and salt.
- Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
- Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
LEMON CHICKEN
Steps:
- Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth.
- Remove the chicken to a plate. Give the lemon broth cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top.
POLLO AL LIMONE (LEMON CHICKEN)
A wonderful recipe and one of my favorites. Any fresh herbs that are available will be delicious...even plain parsley. Try some fresh minced basil for an entirely different taste. You can prepare the chicken in the marinade in the morning and put it in the refrigerator until time to start making dinner. Prep time does not include time to marinate.
Provided by Alan in SW Florida
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Grate the zest of the lemons into a bowl that is large enough to hold the chicken pieces, and then squeeze in all the lemon juice, holding back the seeds. Whisk in the white wine, 1/4 cup of olive oil, the fresh herbs, and the garlic. Add the chicken pieces, turning them to coat well with the marinade. Set aside, covered, in a cool place to marinate for several hours (or prepare the chicken in the morning and refrigerate until time to start cooking dinner).
- When ready to cook, preheat oven to 350 degrees F.
- Heat the remaining 2 tablespoons of olive oil in a large frying pan.
- Drain the chicken pieces, reserving the marinade, and saute them over medium heat until they are golden and crisp on all sides, about 7 minutes a side. Place the chicken pieces in an oven dish that is large enough to hold them in a single layer. Pour the reserved marinade into the frying pan and bring to a boil, scraping up all the brown bits in the pan. Pour the marinade over the chicken pieces and set the dish in the oven. Bake for about 35 minutes, or until the chicken pieces are done (the juices will run clear when you prick a piece with a fork.) Taste for seasoning, adding salt and pepper as desired.
- Serve immediately in the baking dish in which the chicken was baked, or remove to a heated platter and pour the pan juices over.
CHICKEN AMALFI
Make and share this Chicken Amalfi recipe from Food.com.
Provided by JenSmith
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch skillet over med.-high heat until very hot. Add chicken pieces and salt and cook until chicken is golden brown on all sides, transferring chicken to a plate as it browns. (I use a paper towel-lined plate to absorb the excess oil.).
- Add onion to skillet and cook until golden, stirring frequently.
- Stir in olives, tomatoes, capers, chicken broth, rosemary, lemon juice, and 1/3 cup water.
- Return chicken to skillet and bring to boiling over high heat. Reduce heat to low, cover and simmer for 25-30 minutes. Spoon olive mixture over chicken and stir occasionally while chicken is cooking. Chicken is done when juices run clear when pieces are pierces with a knife.
- To serve, arrange chicken on a platter, spoon olive mixture over chicken, and sprinkle with chopped parsley.
Nutrition Facts : Calories 409.8, Fat 28.3, SaturatedFat 6.8, Cholesterol 138.6, Sodium 773.1, Carbohydrate 6, Fiber 1.6, Sugar 2.7, Protein 31.9
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- Drizzle 2 tablespoons of the olive oil over a rimmed baking sheet. Arrange the lemon slices on the sheet to form a “rack” for the chicken.
- In a small bowl, combine the lemon zest, thyme, rosemary, and salt. Sprinkle one-third of the salt rub on the flesh side of the chicken. Flip the chicken and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken skin side upon the bed of lemons and drizzle with the remaining 2 tablespoon solive oil. Roast for 40 to 45 minutes, basting every 15 minute swith the pan drippings, until golden brown and an instant-read thermometer inserted in the thigh reads 160°F. Transfer the chicken to a cutting board to rest for 10 minutes before carving.
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- 1. Preheat the oven to 450 F. Drizzle 2 tablespoons of the olive oil over a rimmed baking sheet. Arrange the lemon slices on the sheet to form a "rack" for the chicken.
- 3. Sprinkle one-third of the salt rub on the flesh side of the chicken. Flip the chicken and rub the remaining salt mixture over and under the skin of the whole chicken.
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