Amalfi Lemon Chicken Recipes

AMALFI LEMON CHICKEN

Amalfi Lemon Chicken image

Provided by Giada De Laurentiis

Time 1h

Yield 4

Number Of Ingredients 6

Ingredients

4 tablespoons olive oil
3 large lemons, (zested and sliced into rounds)
2 teaspoons chopped fresh thyme leaves
1 teaspooon chopped fresh rosemary leaves
2 1/2 teaspoons kosher salt
1 3 1/2 pound chicken, back bone and breast bone removed

Steps:

This recipe originated from Eat Better, Feel Better by Giada De Laurentiis.
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.
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.
Meanwhile, use a fork to mash the lemon pulp into the pan juices, discarding the rinds. Spoon the sauce over the chicken just before serving.

Nutrition Facts : ServingSize 4, Calories 536

CHICKEN AMALFI

Chicken Amalfi image

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

Ingredients

2 tablespoons olive oil
4 medium chicken legs, separated into thighs and drumsticks, skin removed (2.25 lb)
1/2 teaspoon salt
1 medium onion, thinly sliced
1/4 cup olive, pitted and coarsely chopped
3 medium plum tomatoes, diced
3 tablespoons capers, drained and chopped
1/2 cup chicken broth
1/2 teaspoon dried rosemary, crushed
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

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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