Chicken With Lemon Aioli Recipes

BAKED CHICKEN THIGH WITH GARLIC LEMON AIOLI

Steps:

• Gather all the ingredients.
• Preheat oven to 400F.
• In a microwavable bowl, add butter and microwave until melted (about 30 seconds for ours).
• Prepare a silicone baking mat or line an oven tray with aluminum foil and spray with cooking oil.
• Pat dry chicken thighs and sprinkle with salt and pepper. Transfer chicken onto an oven tray and brush melted butter onto both sides of the chicken.
• Bake chicken in the center of the oven for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).
• In the meantime, grate garlic with a grater or garlic press and add into mixing bowl.
• Combine Kewpie mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
• Optional - if you would like to char the chicken a little, move the tray rack about 6 inches away from the heating element and switch oven to broil. Cook for 2-4 minutes or to desired char consistency.
• Transfer chicken to serving plate and serve with dipping sauce.

CHICKEN BREAST WITH PRESERVED LEMON AIOLI AND ROASTED CAULIFLOWER WITH PARMESAN AND PARSLEY

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: parsley Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Roast the Cauliflower Cut cauliflower into bite-sized pieces.Place cauliflower on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.Spread into a single layer and roast in hot oven until tender, 16-18 minutes.While cauliflower roasts, prepare ingredients. 2 Prepare the Ingredients Mince preserved lemon.Coarsely chop parsley (no need to stem).Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. 3 Cook the Chicken Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove chicken to a plate and tent with foil. Remove from burner.While chicken cooks, make aioli. 4 Make the Aioli Combine mayonnaise, preserved lemon, half the parsley (reserve remaining for garnish), and red pepper flakes (to taste) in a mixing bowl. 5 Finish the Dish Plate dish as pictured on front of card, topping chicken with aioli, and topping cauliflower with Parmesan and remaining parsley. Bon appétit!

DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
• Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH LEMON AIOLI

Steps:

• Coat chicken with coating mix and bake as directed on package.
• Meanwhile, mix remaining ingredients until blended.
• Serve chicken topped with sour cream mixture.