Toaster Oven Lemon Chicken Recipes

Steps:

• Rinse of Chicken Breasts and place in a dish that will fit in your toaster oven. Then sprinkle lemon pepper on them ( as much or as little as you want ). Then place them into the toaster oven for 1 hour on broil. Turn the breasts over after 25 minutes. They will be done after 45 - 50 total.
• Place on a plate with a sprig of parsley. The chicken breasts can be frozen for a later date. To freeze them, place each breast in a sandwich baggie and put into a freezer bag. It's a great meal for the college student or the person who lives alone.

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Steps:

• Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

Steps:

• Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400°F on the convection setting.
• Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.
• Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.
• Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.
• Combine the salt and pepper. Rub half the mixture in the cavity of the chicken; then place the herb sprig(s), garlic halves, onion quarters and lemon zest in the cavity of the chicken.
• Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice.
• Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound longer.
• Considering my chicken was 5 lbs. I will roast it for 60 minutes. You will have to calculate the time according to your chicken's weight by multiplying 12 minutes times the size per pound of your chicken.
• The Internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
• Juices should run clear.
• Turn off oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).
• Bon Appetit!

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).