One Pan Italian Garlic Lemon Chicken Bake A Complete Meal Recipes

ONE POT CREAMY LEMON CHICKEN

Steps:

• Add oil in a large nonstick pan or pot over medium heat.
• Add chicken and sprinkle salt, pepper and Italian seasoning.
• Saute until golden brown and cooked through.
• Remove chicken from pan onto a separate plate.
• In the same pot, add broth and mix to deglaze.
• Add lemon juice, garlic and let this mixture cook until broth is reduced by half.
• Add butter and heavy cream and mix until smooth and creamy.
• Reduce heat to low.
• Add the cooked chicken back into the pot and mix.
• Cook for another 1 minute.
• Sprinkle fresh parsley and enjoy!

ONE PAN LEMON GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Combine the brown sugar, paprika, Italian seasoning, 1 teaspoon salt, garlic powder, pepper, and chili powder in a small bowl and mix until combined.
• Place the potatoes in a 9x13" baking dish and drizzle with 1 tablespoon of oil. Toss to coat. Sprinkle 1 1/2 teaspoons of the seasoning mix over the potatoes.
• Place the potatoes in the oven and bake, uncovered, for 30 minutes.
• Drizzle the remaining 1/2 tablespoon of olive oil over the chicken and season front and back with the remainder of the seasoning mix. Set aside until the potatoes are finished cooking.
• After 30 minutes remove the potatoes from the oven and arrange the seasoned chicken breasts on top of the potatoes.
• Return the pan to the oven and continue to cook for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees F.
• In a small saucepan, combine the butter, lemon juice, garlic, remaining 1/4 teaspoon salt, and dried dill weed over medium-low heat. Stir and cook until the garlic is softened and very fragrant. Remove from the heat and set aside.
• When the chicken and potatoes are done, remove the pan from the oven and pour the garlic butter sauce over the top of the chicken and potatoes. Allow the chicken to rest for 5 minutes and serve.

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

ONE-PAN ITALIAN GARLIC LEMON CHICKEN BAKE-A COMPLETE MEAL

Steps:

• Whisk the marinade ingredients together in a bowl. Put the mixture in a ziplock bag along with the thighs then place in refrigerator for 20 - 30 minutes.
• Preheat oven to 350F/180C.
• Heat 1 Tablespoon olive oil in Braiser or deep oven proof skillet. Sauté the thighs first bone side down for 2 minutes on medium-high then on skin side down for 2 minutes. If you're using legs it doesn't matter which side first. Lightly brown the outside. Pour the marinade into the braiser, then add the broth, potatoes, onions, and fennel. (Note 1)
• Cover with lid or foil and bake for 20 minutes.
• Remove cover, turn chicken so that the thigh skin is up. Add the tomatoes, sprinkle with the smoked paprika, salt and pepper. Turn up the oven to 400F/205C for an additional 25 minutes or until the potatoes and chicken are cooked. Internal temperature of the chicken should be 165F/75C. Keep an eye on the liquid so that it doesn't evaporate. Add a bit of water if needed.
• Remove from oven and let rest for 5 minutes.
• Garnish with Italian parsley leaves and two halved lemons that were panfried with a bit of oil.This makes them pretty and colorful.

SHEET-PAN LEMON GARLIC CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.