Lemon Herb Chicken Baguette W Recipes

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.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

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.

LEMON HERB CHICKEN BAGUETTE W/ ROASTED GARLIC AIOLI

Steps:

• 1. Start with the aioli it can be made up to three days in advance. Preheat ove to 300. Slice off top of garlic, cutting through the cloves. Place cut side up in a pie plate or small baking dish, Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Cool completely. Squeeze out cloves from papery skins and mash until smooth.
• 2. For aioli make sure all your ingredients are at room temp. Set a deep bowl on a damp dish cloth to prevent it from slipping as you whisk. Whisk egg yolks, dijon, vinegar, salt, and pepper together until thick and creamy.
• 3. Combine the oils in a measuring cup. Whisk the oil into the eggs a drop at a time until it begins to thicken. Add remaining oil in a thin steady stream until thick and glossy. Add roasted garlic. Taste, and adjust seasoning adding more vinegar, dijon, salt, or pepper to taste. Store in the refrigerator for up to three days.
• 4. Slice chicken breast through the middle horizontally to cut in half. Toss chicken, lemon, garlic, oregano, oil, and pepper togther. Cover and refrigerate for 20 minutes or up to overnight. Sprinkle with salt to taste. Grill over medium hot coals until opaque, with no trace of pink, 3-5 minutes per side. For indoor cooking preheat broiler, broil chicken until opaque, 3-5 minutes per side. Cut each loaf of baguette into 4 equal-sized pieces. Split and toast on grill until just crisp, 1 minute. Fill baguette with tomatoes, salad greens, chicken, and aioli. Serve warm.