LEMON-PEPPER ROAST CHICKEN
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g
LEMON-PEPPER ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
- Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
- Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
- Let the chickens rest 10 minutes before portioning (see below). Season with salt.
- Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
- Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
- Separate the drumsticks from the thighs with the shears.
- Cut off the wings as close to the body as possible.
- Insert the shears into the tail end of the chicken and cut along the breastbone.
- Pull back one of the breasts and cut it off the backbone. Repeat on the other side.
LEMON CHICKEN LINGUINE
A low fat pasta dish that doesn't take too long to make. From The Best-Kept Secrets of Healthy Cooking.
Provided by Queen of Everything
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into 3/4 inch cubes.
- Sprinkle with the salt and pepper.
- Set aside.
- In a small bowl, stir together broth, lemon juice and lemon zest.
- Set aside.
- In another bowl, stir together cornstarch and 1 tablespoon of the evaporated milk, stirring until cornstarch dissolves.
- Stir in the rest of the evaporated milk.
- Set aside.
- Cook linguine according in a large pot of water according to package directions.
- Meanwhile, spray a large nonstick skillet with olive oil spray (or just use regular olive oil).
- Stir fry garlic and chicken over medium-high heat for about 4-5 minutes, or until chicken is no longer pink inside.
- Reduce heat to medium.
- Add linguine to skillet.
- Pour broth mixture on top; toss.
- Slowly pour milk mixture over.
- Toss gently for 1-2 minutes, or until sauce is just beginning to boil and thickens slightly.
- If it seems too dry, add a little more evaporated milk.
- Add scallions and parsley to the skillet; toss.
- Remove skillet from heat.
- Toss in Parmesan cheese.
- Serve.
Nutrition Facts : Calories 370.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 51.9, Sodium 328.4, Carbohydrate 53.2, Fiber 2.4, Sugar 8.8, Protein 32.6
LOW FAT LEMON CHICKEN
I found this recipe in the Jolly Cook cookbook. The chicken is coated in a flour mixture and baked instead of fried. Then serve with a delightful lemon sauce poured over the chicken.
Provided by Crafty Lady 13
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through.
- Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired.
- Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.
Nutrition Facts : Calories 260.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 486.6, Carbohydrate 29.3, Fiber 0.3, Sugar 15.9, Protein 27.8
GLAZED LEMON PEPPER CHICKEN
A tasty marinade that transforms chicken
Provided by martinwright
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.
- Add the chicken and turn to coat. Leave to marinate in the fridge for half an hour, or even better, overnight.
- Preheat oven to 220 gas or 200 fan. Arrange the potatoes and chicken in a single layer in a shallow roasting tin, pouring the marinade over the top. Roast for about half and hour or until the potatoes are tender and the chicken cooked. Serve with broccoli and pan juices
- Per serving 339 kcals, protein 38g, carbs 44g, fat 3G, saturated fat 1g, fibre 2g, added sugar 11g, salt 0.55g
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- Place the pan in the oven on a low rack and cook until the internal temperature reaches 180 degrees F (my preferred temperature for chicken). (Try not to baste the chicken too much, once or twice is fine because you don't want all of that good lemon pepper flavor to come off of the bird completely.)
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- In a large freezer bag or large mixing bowl, combine everything except the butter. Place in the refrigerator and let this sit for about an hour. Set 1 Hour Timer
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