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
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
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
SLOW COOKER LEMON GARLIC CHICKEN II
Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.
Provided by Carla Joy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
- In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
- Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 1.3 g, Cholesterol 88.2 mg, Fat 7 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 3.3 g, Sodium 347.6 mg, Sugar 0.3 g
SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
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 GARLIC CHICKEN
This time-tested recipe was given to me by my sister. The garlic is sweet and tender.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
Nutrition Facts :
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
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
GARLIC AND LEMON CHICKEN
This is a recipe I made up once when I was experimenting in the kitchen. I had no idea how it would turn out. I just put some flavours together that I felt would work. Thankfully it turned out beautifully and it is a family favourite.
Provided by natashachamberlin
Time 1h40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pre-heat the oven at 200 DC. Put a pot of cold water on the stove and place the new potatoes into the pot with a sprinkle of salt. Cook the new potatoes for 10 minutes. Now put the potatoes into a small roasting tin and sprinkle over some salt and pepper. Add 50g of the butter to the potatoes. Do not cover the potatoes with a lid or foil, leave the tin open so the potatoes can get crispy. Put the potatoes a side and begin to prepare the chicken.
- Rub each chicken piece in the oil and then place the chicken and remaining oil into a large roasting tin. Add the lemon juice to the roasting tin. Now sprinkle the salt, pepper, and paprika evenly over the chicken. Add the lemon wedges and garlic into the roasting tin spread these in between the chicken pieces.
- Once you have added the garlic and lemon you can add the other 50g of butter spread the butter cubes / pieces around the tin and in between the chicken pieces. Either put a lid onto the roasting tin or cover the top with tin foil. Place both the chicken roasting tin and the potato roasting tin into the oven; cook both the chicken and the potatoes for 1 hour to 1h 30 mins depending on your oven.
- It is important to not cook the chicken and potatoes in the same roasting tin otherwise everything will taste of lemon, garlic and paprika. By cooking the potatoes in a separate roasting tin, it helps to break down the flavours. 30 minutes before the end of the cooking time for the chicken, remove the tin foil and place the chicken back into the oven.
- This dish goes very well with a glass of white wine and a bit of crispy garden salad on the side though this is optional.
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- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
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