Lemon And Garlic Filo Chicken Recipes

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

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).

LEMON AND GARLIC FILO CHICKEN

Steps:

• Preheat the oven to 350°F.
• Mix the mayonnaise, lemon juice, onion, half the garlic, oregano, sage and half the emmental together. Add a pinch of salt.
• In another bowl, mix the melted butter and the remainder of the garlic.
• Place one sheet of filo pastry on the work surface and brush with the butter mix. Place another sheet of pastry directly on top and brush with more butter.
• Position a breast of chicken one-third of the way from the short end of the pastry. Spoon half the mayonnaise mixture on top.
• Fold up the short end of the pastry over the chicken, then fold in the two long sides. Roll the chicken to form a parcel.
• Repeat to make a second parcel and place both on a baking tray (or I prefer to use a large flat glass dish).
• Brush the top of each with any remaining butter and sprinkle on the remaining emmental.
• Cook for 25-30 minutes, or until the pastry is golden and the chicken cooked.