Chicken With Lemon Aioli Recipes

ROAST CHICKEN WITH LEMON & AIOLI

Steps:

• Season your chicken with kosher salt and cracked black pepper, both inside and out and place in your refrigerator overnight, covered with a sheet of parchment. (Covering with parchment rather than plastic or in a closed container will allow the skin to dry out a little, which will help it to become a deep golden brown while roasting)
• The following day, bring it out of your refrigerator and let it come up to room temperature an hour or so before placing in the oven. Preheat your oven to 450F and allow to really heat up while your bird is waiting. Of course, if you're in a great hurry to get dinner on the table, you are perfectly welcome to disregard everything I've just said and remove the breasts and the legs and thighs, season now instead of earlier with salt and pepper and sear in a pan, getting the skin crispy and finishing the legs and thighs in the oven (altogether much less time than roasting a whole bird).
• But back to the whole bird... Make a bed of onion wedges, garlic cloves and slices of lemon in the bottom of the roasting tray with a splash of water or white wine and a couple knobs of butter (hey, why not?). Every 20 minutes or so, brush the skin of the bird with the juices that collect in the bottom of the tray. When a thermometer inserted into the thigh of the bird reaches 160 degrees, your bird is done. This should take altogether about 45 minutes for a chicken, and maybe half that if you're just roasting a breast on the bone. Remove from oven and allow to rest for at least 15 minutes before carving. If you try to carve into it before then, the juices in the meat will freak out and run away and all the beautiful roasting and basting you've done will have gone to waste as your chicken will be dry and sad. So, don't do that. Give it a good rest. You'll have a happy delicious bird.
• To serve, place those gorgeous pan vegetables from the roasting tray onto a platter. Place the carved chicken on it, pouring the juices over (removing any excess fat). Place small bowls of aioli on the side and to complete your very frenchy dinner, serve with green salad and roasted potatoes.
• A GREAT item to have in your kitchen repertoire... Anywhere you might use mayonnaise, (or never even thought to) use a little handmade aioli instead and you'll be as addicted as I am...
• In a clean sturdy bowl, place your egg yolks and whisk together to break up completely. Then, in a thread-like stream, begin to whisk in the oil. The beginning of the process is the trickiest part, as it will want to break, so add very slowly at first and keep whisking in between pours to make sure it's emulsifying properly. As you get going, you will see it eventually starts to thicken and become pale. Don't get over-confident and start to add the oil faster, just keep slow and steady... If it starts to get too thick, add a little splash of water to make it smooth and creamy again. When all the oil is in, fold in your garlic and add squeeze of lemon. Taste and see if you need to add more garlic or salt or lemon. If it's still too thick you can add more water - it should have a consistency that gently falls from a spoon.

BAKED CHICKEN THIGH WITH GARLIC LEMON AIOLI

Steps:

• Gather all the ingredients.
• Preheat oven to 400F.
• In a microwavable bowl, add butter and microwave until melted (about 30 seconds for ours).
• Prepare a silicone baking mat or line an oven tray with aluminum foil and spray with cooking oil.
• Pat dry chicken thighs and sprinkle with salt and pepper. Transfer chicken onto an oven tray and brush melted butter onto both sides of the chicken.
• Bake chicken in the center of the oven for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).
• In the meantime, grate garlic with a grater or garlic press and add into mixing bowl.
• Combine Kewpie mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
• Optional - if you would like to char the chicken a little, move the tray rack about 6 inches away from the heating element and switch oven to broil. Cook for 2-4 minutes or to desired char consistency.
• Transfer chicken to serving plate and serve with dipping sauce.

DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
• Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH LEMON AIOLI

Steps:

• Coat chicken with coating mix and bake as directed on package.
• Meanwhile, mix remaining ingredients until blended.
• Serve chicken topped with sour cream mixture.

LEMON AIOLI RECIPE

Steps:

• Add mayo, lemon juice, lemon zest and garlic to a medium bowl, whisking to combine. Season to taste with salt and more lemon juice and zest (I added 1/2 tablespoon more lemon juice and 1 teaspoon more lemon zest to the batch shown here). Store aioli in fridge for up to 2 weeks.

CHICKEN BREAST WITH PRESERVED LEMON AIOLI AND ROASTED CAULIFLOWER WITH PARMESAN AND PARSLEY

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: parsley Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Roast the Cauliflower Cut cauliflower into bite-sized pieces.Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven until tender, 16-18 minutes.While cauliflower roasts, prepare ingredients. 2 Prepare the Ingredients Mince preserved lemon.Coarsely chop parsley (no need to stem).Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. 3 Cook the Chicken Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil. Remove from burner.While chicken cooks, make aioli. 4 Make the Aioli Combine mayonnaise, preserved lemon, half the parsley (reserve remaining for garnish), and red pepper flakes (to taste) in a mixing bowl. 5 Finish the Dish Plate dish as pictured on front of card, topping chicken with aioli, and topping cauliflower with Parmesan and remaining parsley. Bon appétit!

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.