Grandma Roses Lemon Italian Chicken Recipes

GRANDMA'S LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whip milk and egg together in a small bowl. Mix flour and lemon-pepper seasoning together in a another small bowl.
• Dip chicken in the egg mixture and then in the flour to coat completely. Place milk and butter in the bottom of a baking dish to keep the chicken nice and moist. Place coated chicken on top. Place lemon slices directly on the chicken. Cover with foil.
• Bake in the preheated oven until almost cooked through, about 30 minutes. Remove foil and continue to bake until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

AMALFI LEMON CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine the lemon zest, thyme, rosemary and salt.
• Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
• Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.