Easy Lemon Herb Chicken Recipes

EASY LEMON CHICKEN

Steps:

• Dredge chicken in flour.
• In medium skillet, melt butter and oil until it sizzles.
• Saute chicken until cooked through.
• Remove chicken and set aside.
• Add lemon juice to chicken stock and whisk into skillet.
• Whisk in flour and cook until mixture boils.
• Reduce heat to a simmer and return chicken to skillet to heat through.
• Cook until sauce is desired consistency.
• Add salt and pepper to taste.
• Serve.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

ROASTED LEMON-HERB CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
• Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
• Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
• Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
• Carve the chicken and place on serving platter.

SIMPLE LEMON HERB CHICKEN

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.

EASY LEMON HERB CHICKEN

Steps:

• Cut lemon into quarters and squeeze juice from ¼ lemon over chicken. Season with salt and pepper to taste. Let sit while you heat olive oil in skillet over medium low heat. Place chicken in skillet once oil is hot. Sauté chicken and as you sauté, add lemon juice from ¼ lemon and oregano and sauté until juices run clear.

EASY LEMON AND HERB CHICKEN MARINADE

Steps:

• In a large pitcher, mix together the oil and lemon juice.
• Add the garlic, basil, chives, salt, pepper and paprika.
• Whisk well.
• Pour over chicken pieces and marinate for at least a half an hour, preferably at least two hours or up to 12 hours before cooking.
• Remove the chicken pieces from the marinade.
• You can use the remaining marinade to brush on the chicken before cooking but you should discard any that is left after that point for food safety reasons.
• Bake, broil or grill until the chicken is completely cooked with no pink remaining inside. (Internal temperature of the meat should be 165°F.)
• Serve hot or cool quickly and refrigerate for later use.

LEMON HERB AND CHICKEN (WITH A COOL TECHNIQUE)

Steps:

• PREPARE GRILL OR OVEN: You can grill or roast the chicken. °To grill: Clean and oil grill with cooking spray. Heat gas grill to medium high 375-425F(190-218C). °To roast: Heat oven to 400F/204C. Line a pan with or parchment sprayed with oil.
• PREPARE CHICKEN: Optional 4-6 hours before or day before: To add flavor and juiciness to the chicken, brine it Note 4. Or marinate it Note 5. To prepare chicken for cooking (even if brined), rub olive oil over chicken and sprinkle on seasonings, front and back.
• GRILL CHICKEN Place chicken pieces or spatchcock chicken, skin side up, on grill. Turn off burner under chicken. Try to keep temperature of BBQ at 375F-425F (190-218C). Close cover and grill for about 40 minutes or until instant meat thermometer reads 160F/71C in breast. Temperature will rise with resting. Optional: To increase browning on skin, flip chicken over, skin side down, turn on burner and grill for a few more minutes.) To grill on a cedar plank for a mild smoky flavor, here's a recipe for cedar planked chicken. Note 6 to roast chicken instead.
• MAKE HERB SAUCE: While chicken is cooking, chop all sauce ingredients finely and combine them in a small bowl. Taste and adjust seasonings to your liking. It's a good idea to grate garlic or crush it with back of knife since it will be eaten raw. (Alternatively, pulse all ingredients in food processor - that's what I do.)
• FINISH DISH: Spread 1/3 of aromatic smear on a large cutting board or platter. (If using platter, cut up chicken first). Place chicken on top of smear. Spoon rest of smear on top and sides of chicken. Cut chicken into pieces. Loosely cover with foil and let chicken rest for 10 minutes, allowing chicken juices to mingle with smear. Flip chicken around in the juices and herbs and serve. Garnish with fresh lemon slices if desired.

LEMON HERB CHICKEN

Steps:

• Whisk together lemon juice, garlic, onion powder, oil, salt, pepper, and seasoning.
• If you're using chicken breasts, pound lightly with a rolling pin to make them even in size.
• Place marinade on chicken. Let soak for 15-30 minutes.
• Preheat grill or griddle to medium-high heat. Lightly oil grill and grill chicken on both sides until done in the middle. Serve warm or room temperature.
• This chicken goes great on salad!

EASY LEMON HERB ROASTED CHICKEN

Steps:

• Preheat over to 425 degrees F. After making sure the neck and giblets are removed dry the chicken using paper towels.
• Season the inside of the cavity with 1/2 tsp salt and fill with lemon, garlic, and herb sprigs. Place the chicken breast side up in a baking dish or roasting pan.
• Combine melted butter and 1 tsp salt in a small dish. Using a pastry brush, brush half of the mixture over the skin of the chicken. Season skin with thyme and the lemon pepper seasoning. Place chicken in oven.
• After roasting the chicken for 30 minutes, brush the remaining butter mixture on the skin. Continue roasting for an additional 30 minutes or until a meat thermometer reads at least 165 degrees F. Rest chicken for 15 minutes before digging in. Enjoy!

EASY LEMON & HERB ROASTED CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees Farenheit
• Remove whole chicken from packaging, remove giblets (if included), rinse under cold water, pat dry with paper towels. Set aside.
• In a medium bowl, combine softened butter, onion, garlic, rosemary, lemon juice, salt and pepper. Mix together until well blended. Set aside 1 Tablespoon to use for the roasted vegetables.
• With the remaining herb butter mixture, gently rub it inside the skin of the chicken breast, taking care not to tear the skin if possible. Then rub the outside of the entire chicken with the herb butter.
• Stuff the chicken cavity with the onion, garlic, rosemary and lemon.
• Tie the legs together with kitchen twine.
• Place the chicken onto the rack of your roasting pan and place in the oven.
• Roast chicken for 30 minutes at 425 degrees.
• Meanwhile, prepare a baking sheet with parchment paper. Place the vegetables on top of the parchment paper. I keep each vegetable together, which makes it easy to remove the asparagus and carrots from the potatoes later.
• Melt the tablespoon of herb butter that you have set aside for about 10-15 seconds in the microwave (or until melted), then pour evenly over the veggies.
• Sprinkle salt and pepper over all of the vegetables.
• After the chicken has been roasting for 30 minutes, add the sheet of veggies to the rack below the chicken. Roast for 20 minutes.
• After 20 minutes, remove the asparagus and carrots, then return the potatoes to the oven. Roast the chicken and the potatoes for another 15-20 minutes, just until a thermometer shows the chicken is done at 155 degrees and the potatoes are softened and fully cooked.
• Remove both from the oven, and allow the chicken to rest at room temperature for 10-15 minutes before carving and serving.
• Enjoy!