Baked Garlicky Lemony Chicken With Peppers Recipes

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.

LEMON PEPPER CHICKEN WITH CREAMY GARLIC-LEMON SAUCE

Steps:

• Preheat oven to 375 F.
• Mix 3 teaspoons of lemon pepper seasoning with flour. Pat the tops (skin side) of chicken thighs with this seasoning mixture.
• Heat 2 tablespoons olive oil on high-medium heat in a large skillet.
• Add chicken thighs skin side down and cook for about 4 minutes on high-medium heat until browned, uncovered. Sprinkle the other side of chicken with 1 teaspoon more of lemon pepper seasoning.
• Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat.
• Line baking sheet with aluminum foil. Place chicken thighs skin side up (crispy side up) on the baking sheet and bake at 375 F for about 15-20 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
• In the mean time, while the chicken is baking, make the sauce. Thoroughly clean and dry the skillet you used for cooking chicken thighs.
• Heat 1 teaspoon olive oil and 1/2 tablespoon butter on medium heat in this cleaned skillet.
• Add minced garlic and cook, constantly stirring, for about 30 seconds.
• Add chicken stock and 1 teaspoon lemon pepper seasoning to the skillet and bring to boil.
• Add heavy cream and bring to boil.
• Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat.
• Add 2 tablespoons freshly squeezed lemon juice and stir in. Top with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
• The lemon pepper chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions.
• Top with chopped parsley and decorate with a few slices of lemon.

LEMONY GARLIC-BUTTER CHICKEN BREASTS

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7 or a 13 x 9-inch baking dish.
• In a shallow dish combine the breadcrumbs with Parmesan cheese, seasoned salt, black pepper, garlic powder and dried parsley (if using) until well combined.
• Place the milk in a bowl,.
• In the small bowl whisk together the melted butter with 1 tablespoon fresh minced garlic (or to taste) and lemon juice.
• Coat the chicken breast in milk (shaking off any excess milk) then coat into the breadcrumb mixture.
• Place the breasts into baking dish, then drizzle with the melted butter mixture.
• Bake uncovered for 25-30 minutes or until the chicken is cooked.