LEMON AND GARLIC BAKED CHICKEN
Steps:
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
OVEN BAKED, LEMON / GARLIC CHICKEN
This is one of my favorite ways of cooking chicken in the oven, and, it's the only use I have for granulated garlic. I think it's worth while to keep it in my spice cupboard though, because this dish is a winner. The tartness of the lemon, along with the garlic flavor, and just a touch of heat from the blacken, really kick up, what could turn out to be just another baked chicken meal. Just be careful not to use too much blacken, because the flavors will it will take over the dish. Butt Kickin' Blacken contains neither salt nor sugar. If you use a different seasoning blend, you'll probably have to adjust for their high salt content.Butt Kickin' Blacken is available at: http://www.capnrons.com/index.html?ID=RZ For additional Instructional pictures, please visit: http://www.capnrons.com/R_M_Lemon_Garlic_Chicken.html?ID=RZ
Provided by Capn Ron
Categories Chicken Thigh & Leg
Time 1h40m
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Pre-heat the oven to 350 degrees.
- Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
- 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
- 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
- 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
- 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
- 6. Total cooking time will depend on the thickness of the chicken and the temperature.
Nutrition Facts : Calories 776.8, Fat 52, SaturatedFat 14.8, Cholesterol 326.4, Sodium 306.7, Carbohydrate 5.8, Fiber 2.5, Protein 70.5
LEMON GARLIC CHICKEN
Make and share this Lemon Garlic Chicken recipe from Food.com.
Provided by kitina
Categories Chicken
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove excess skin and fat from chicken, rinse and pat dry.
- In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture.
- In a large skillet over medium heat brown chicken in the butter.
- Transfer chicken to slow cooker.
- To the skillet add the water, lemon juice, garlic and chicken bouillion.
- Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet.
- Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender.
- Add parsley Cover and cook on high for 15-30 minutes more!
Nutrition Facts : Calories 298.8, Fat 17.9, SaturatedFat 6.5, Cholesterol 107.1, Sodium 209.4, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 31.8
LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat.
- Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
- Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN
This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.
Provided by Shaelyn
Time 2h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
- Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
- Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
- Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 6.4 g, Cholesterol 259 mg, Fat 59.6 g, Fiber 1.9 g, Protein 62.3 g, SaturatedFat 25.3 g, Sodium 437.6 mg, Sugar 0.7 g
SLOW-ROASTED GARLIC & LEMON CHICKEN
I cannot claim this recipe as my own. Its actually a Nigella Lawson recipe (thanks Lifestyle Channel in Australia!!!). It is a super easy and extremely tasty one-pot recipe. I make it summer and winter, but I can see why it is good for summer due to the lightness of the dish. Perfect with either the full contingency of roast veg or equally with a nice light salad, cold or warm.
Provided by ozzygirl
Categories One Dish Meal
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 160ºC.
- Put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
- Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
- Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
- Remove the foil from the roasting tin, and turn up the oven to 200ºC and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
- Serve straight from the roasting tin to plate.
BAKED LEMON CHICKEN AND VEGETABLES
A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
- Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 17.6 g, Cholesterol 71.6 mg, Fat 15.8 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 3.8 g, Sodium 389.5 mg, Sugar 0.9 g
EASY BAKED LEMON CHICKEN
This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.
Provided by SANDI149
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
- Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g
OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY
Make and share this Oven Roasted Chicken With Lemon, Garlic and Rosemary recipe from Food.com.
Provided by susie cooks
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken in half lenghtwise.
- Place in large oven proof dish.
- Squeeze juice from the lemons over the chicken.
- Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
- Marinate for 2 hours, turning chicken a few times.
- Preheat oven to 400 degrees.
- Roast chicken for 45 minutes.
- Can broil at the end for darker, crisp skin.
- Cut into serving pieces.
CREAMY LEMON GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, coconut oil, chicken broth, greek yogurt, lemon, garlic cloves, oregano, spinach, salt, pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of coconut oil in a large ovenproof skillet over high heat.
- Liberally season both sides of the chicken breasts with salt and pepper before transferring to the hot skillet.
- Sear the chicken 2-3 minutes per side, just until it develops a golden-brown color.
- Remove the chicken from the pan and set aside. Allow the pan to cool slightly before heating the remaining 1 tablespoon of oil over medium heat.
- Toss in the garlic and sautée until fragrant, about 30 seconds.
- Pour in the chicken broth, yogurt, lemon juice, and oregano and stir until the mixture is smooth.
- Let the mixture reduce for a few minutes until it has thickened.
- Pour in the spinach and sprinkle over another pinch of salt. Let the greens wilt down, stirring occasionally.
- Place the chicken breasts back into the pan and transfer the pan to the oven.
- Bake for 15 minutes or until the chicken is fully cooked.
- Serve chicken on a bed of the wilted spinach and top with a drizzle of the creamy sauce.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 22 grams, Fat 26 grams, Fiber 1 gram, Protein 50 grams, Sugar 7 grams
LEMON GARLIC CHICKEN
I got this recipe from a recipe card many years ago and have enjoyed it ever since. It is simple, reasonably quick to make,low fat and tasty. You may substitute apple juice for the wine.
Provided by Bergy
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a shallow glass dish mix the marinade: lemon juice, wine, half the oil,garlic, honey, oregano, salt& pepper.
- Add chicken to the marinade, turning to coat.
- Cover the dish and refrigerate for 30 minutes.
- In a large skillet heat remaining oil over med.
- /highheat until hot but not smoking.
- Add chicken to skillet (discard the marinade).
- Cook turning once until cooked through (about 20 minutes).
- Place chicken on a serving platter, garnish with lemon slices and fresh oregano.
- Serve.
Nutrition Facts : Calories 184.8, Fat 7.6, SaturatedFat 1.3, Cholesterol 75.5, Sodium 137.5, Carbohydrate 1.9, Fiber 0.1, Sugar 1.1, Protein 25.1
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