Chicken With Lemon And Spices Recipes
LEMON-SPICED CHICKEN WITH CHICKPEAS
A spicy, filling one pot that has a bit of added zing. Make it a mid-week must
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
- Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
- Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.
Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium
SPICY LEMON CHICKEN
"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
SEASONED LEMON CHICKEN
"This herbed chicken has been a family favorite since I clipped the recipe out of a newspaper some years ago," writes Mrs. Pat Miller of Joplin, Missouri. "It's often on our dinner table, since chicken is a staple in my freezer. If I'm out of lemon, I substitute a sprinkling of lemon pepper."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the oil, bay leaves and seasonings. Add chicken. seal bag and turn to coat; refrigerate for 1 hour., Discard bay leaves. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange lemon slices over chicken. Drizzle with lemon juice. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 638mg sodium, Carbohydrate 1g carbohydrate, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
LEBANESE CHICKEN WITH 7-SPICE
Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!
Provided by Sylvia Fountaine| Feasting at Home
Categories chicken
Time 1h3m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 F (see notes for grilling)
- Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
- Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
- While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
- Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.
Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg
MOROCCAN LEMON CHICKEN
Moroccan lemon chicken made in one pan with fresh herbs and blistered tomatoes. The Mediterranean spices add wonderful color and robust flavors to each bite.
Provided by Jessica Gavin
Categories Entree
Time 15m
Number Of Ingredients 15
Steps:
- In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
- Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
- Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
- Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously then move to the side of the pan.
- Add tomatoes and cook until blistered, about 3 minutes then transfer to a bowl.
- Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme so the flavor of the herbs infuse into the cooking oil.
- Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
- Lower heat to medium, flip over and cook for 4 to 5 minutes, or until the internal temperature reaches 160F - 165°F.
- Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
- Remove the chicken from the pan and serve with your favorite sides.
Nutrition Facts : Calories 282 kcal, Carbohydrate 5 g, Protein 26 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 536 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
CHICKEN SEASONING
This Lemon Herb Chicken Seasoning is easy to make at home and uses common pantry ingredients so you can make a batch in a pinch. Sprinkle on any grilled, baked, or pan seared chicken for a fantastic flavor addition.
Provided by Hey Grill Hey
Categories Seasonings
Time 5m
Number Of Ingredients 10
Steps:
- Combine all ingredients. Use a fork to mix all ingredients in a medium-sized bowl.
- Season and store. Sprinkle seasoning liberally on chicken before grilling, roasting, or searing. Seasoning mix can be stored in an airtight container for up to 6 months.
Nutrition Facts : Calories 3 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH LEMON AND SPICES
Provided by Prem K. Singh
Categories Chicken Citrus Ginger Onion Tomato Sauté Quick & Easy Dinner Lemon Spice Healthy Bon Appétit Massachusetts
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix chicken, lemon juice and turmeric in medium bowl. Marinate 30 minutes.
- Heat oil in large skillet over medium heat. Add onion, ginger and cumin seeds and sauté until onion is tender, about 5 minutes. Add chicken with marinade; sauté until most of marinade evaporates, about 3 minutes. Add tomatoes with juices, chili powder, salt and paprika. Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked through and sauce thickens, about 8 minutes longer. Remove from heat. Mix in sour cream. Season with salt and pepper.
More about "chicken with lemon and spices recipes"
CHICKEN WITH LEMON AND ONIONS RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (6)Estimated Reading Time 4 minsServings 6-8
- Preheat oven to 350°. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
- Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
- Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over, an instant-read thermometer inserted into the thickest part of the breast registers 160°, and onions and lemon are softened and starting to brown, 80 minutes–2 hours.
- Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.
OVEN ROASTED WHOLE CHICKEN WITH LEMON AND THYME …
From chefdehome.com
Cuisine MediterraneanTotal Time 1 hr 10 minsCategory Main Course
- Prep Chicken: A night before, or 4 hours before roasting, pat dry the chicken. Rub finger through skin on breast, and thighs to loosen it up. Only up-to where skin does not tear.
- Place chicken on a large prep plate. Massage with mixture of olive oil, lemon zest, soy sauce, lemon juice, minced garlic, 1/2 tsp salt. Make sure to add some to cavity, under the loose skin wherever you get access easily. Now, insert few slices of lemon and sliced garlic under the skin as deep as your fingers can reach without tearing the skin. Add remaining lemon slices, garlic clove , few thyme sprigs in the cavity.
- Mix chili flakes, paprika, cumin, remaining salt, black pepper, and thyme from 4-5 sprigs into a small bowl. Massage half over the skin. Insert bird in a large plastic bag or seal-able container. Transfer any liquid from prep plate into the container. Cover and refrigerate overnight, or for at-least 4 hours.
- Roast: Preheat oven at 375 degrees Fahrenheit. In baking dish, add sliced potatoes, season with sprinkle of salt.. Take chicken out of plastic bag and top on potatoes. Massage remaining spice-blend (saved in step 3) on top skin. Roast for 50 minutes to an hour until temperature in thickest part of thigh is 165 degrees Fahrenheit.
CLASSIC LEMON PEPPER CHICKEN RECIPE | MCCORMICK
From mccormick.com
Cuisine AmericanCategory EntreesServings 4
BAKED CHICKEN WITH LEMON AND SPICES | FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Chicken , Meat , Recipes , VideosServings 4Total Time 2 hrs 5 mins
CHICKEN WITH LEMON AND MASTIC - RECIPE | SPICE TREKKERS
From spicetrekkers.com
LEMON CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
BAKED STUFFED CHICKEN BREAST WITH LEMON GARLIC SPICES ...
From scrambledchefs.com
4.5/5 (2)Total Time 35 minsCategory Main DishCalories 441 per serving
- Add 1/2 tsp of olive oil and 1/2 tsp of lemon juice between each of the chicken breasts where you did the butterfly cut and add 1/4 of the stuffing. Spread evenly and fold the chicken back. Add a toothpick to help it from moving.
SPICE-ROASTED CHICKEN & LEMON POTATOES RECIPE | EATINGWELL
From eatingwell.com
4/5 (2)Total Time 1 hr 40 minsCategory Healthy Whole Chicken RecipesCalories 323 per serving
- Preheat oven to 425 degrees F. Combine 3 Tbsp. oil, Spanish seasoning, and 1/2 tsp. each salt and pepper in a small bowl. Place chicken, breast-side up, in a roasting pan. Loosen the skin over the breast and thigh meat; rub the spice mixture under the skin, plus a little over the skin. Place garlic and lemon halves inside the cavity. Roast, uncovered, for 25 minutes.
- Toss potatoes with the remaining 1 Tbsp. oil, 1/2 tsp. each salt and pepper, lemon zest, and lemon juice in a medium bowl. Remove the pan from the oven (be careful--the drippings can splatter). Scatter the potatoes around the chicken.
- Return the pan to the oven and roast, turning the potatoes once, until an instant-read thermometer inserted in the innermost part of a thigh and thickest part of the breast registers 165 degrees F and the potatoes are golden and tender, 40 to 50 minutes more. Tent with foil and let rest for 10 minutes.
- Transfer the chicken to a clean cutting board. Discard the garlic and lemon from the cavity. Carve the chicken (see Tip) and serve with the potatoes.
THE BEST LEMON GARLIC MARINATED CHICKEN | HEALTTHY FITNESS ...
From healthyfitnessmeals.com
4.9/5 (32)Total Time 45 minsCategory Main CourseCalories 264 per serving
- Place the olive oil, Italian seasoning, garlic, lemon juice, lemon zest, honey and salt and pepper in a resealable gallon-sized freezer bag. Seal and shake to combine.
- Place the chicken in the bag. Seal the bag and move the chicken around to coat in the marinade.
LEMON AND CAPER CHICKEN CUTLETS - RECIPE | SPICE TREKKERS
From spicetrekkers.com
- Place the spices, zest, half the lemon juice, caper juice, cornstarch, salt and pepper in a large bowl and mix well.
- Cut the chicken into ¼ - inch cutlets. Place in a bowl with the marinade and mix well. Let rest for a few minutes. 3. Heat a large pot on medium-high. Pour oil and place some of the cutlets in the hot oil. Cook for 3 minutes on one side, then for 2 to 3 minutes on the other. Put the cooked cutlets on a plate. Repeat if necessary, with the remaining cutlets.
- Add the capers to the pan, with the remaining lemon juice and ¼ cup water to deglaze. Remove the pan from the heat. 5. Pour ¼ cup water in the bowl of marinade. Mix well using a spatula and pour into the pan. Heat once again for 30 seconds, mixing to thicken the sauce. Pour on the chicken cutlets and garnish with herbs and lemon wedges.
THE BEST LEMON CHICKEN IN LEMON BUTTER SAUCE
From valentinascorner.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 598 per serving
BAKED LEMON CHICKEN (WITH VIDEO) - SPICE IT UP!
From myspiceitup.ca
Servings 4Total Time 1 hrCalories 245kcalCalories 245 per serving
CHICKEN WITH LEMON CURRY SAUCE RECIPE & SPICE – THE SPICE ...
From thespicehouse.com
5/5 (1)
LEMON BOMB ZA'ATAR CHICKEN - SPICE KITCHEN™ - SPICES ...
From spicekitchenuk.com
CHICKEN WITH LEMON AND SPICES RECIPES
From tfrecipes.com
CHICKEN WITH LEMON AND SPICES - GOYA.ES
From goya.es
CHICKEN WITH LEMON AND SPICES RECIPE - EASY RECIPES
From recipegoulash.com
LEMON AND SPICE CHICKEN THIGHS RECIPE
From lovefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love