GREEK LEMON CHICKEN - KOTOPOULO LEMONATO
Oven roasted Greek lemon chicken is known as kotopoulo lemonato in Greece and makes for an easy weeknight meal.
Categories Greece
Time 1h
Number Of Ingredients 7
Steps:
- Combine ingredients together in bowl or plastic bag for 4 hours.
- Preheat oven to 400F.Place dutch oven on stove top over medium-high heat.
- Remove pieces of chicken skin side down and sear well in dutch oven. When skin is crispy and nicely brown flip onto other side and brown.
- Add enough water so that it's 1/4 of the height of the chicken.
- Put dutch oven top on but do not seal completely. Leave an inch of space for steam to escape and keeps the skin crispy without drying out.
- Cook for 40 minutes or until chicken is cooked through.
Nutrition Facts : Calories 380 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 372 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
GREEK LEMON CHICKEN WITH CRISPY POTATOES (KOTOPOULO LEMONATO) RECIPE - (4.2/5)
Provided by á-153
Number Of Ingredients 10
Steps:
- To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper. Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results Cover with aluminum foil and bake in a preheated oven at 180C for an 60-75 minutes. After baking for 50 minutes remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes, until the chicken is nicely colored and crispy on the outside. This Greek lemon chicken is ideally served with some sourdough bread aside to dig into all the delicious sauce!!
BAKED CHICKEN BREAST WITH LEMON AND BASIL
Delicious lemony baked chicken breast. Pairs nicely with a baked potato.
Provided by Matthew Defrain
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Wash chicken breasts and pat dry with paper towels. Trim and discard fat. Tenderize chicken with a meat mallet. Rub 1 tablespoon olive oil on each breast, lightly covering both front and back. Season with salt, pepper, and garlic powder and set on the prepared baking sheet.
- Squeeze juice from one lemon half over the chicken breasts. Sprinkle with basil. Cut 2 slices of lemon from the remaining half and set 1 slice on each breast. Reserve remaining lemon for another use.
- Bake in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, cover with foil, and allow to rest for 7 minutes before serving.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 6.6 g, Cholesterol 80.3 mg, Fat 17.3 g, Fiber 3 g, Protein 31.3 g, SaturatedFat 2.9 g, Sodium 73.4 mg, Sugar 0.2 g
BASIL-LEMON CHICKEN
Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.
Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.
LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
LEMON CHICKEN WITH BASIL
No matter when I eat it, this tangy slow-cooked chicken reminds me of summer meals with friends and family. -Deborah Posey, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken breasts in a 3-qt. slow cooker. Finely grate enough zest from lemons to measure 4 teaspoons. Cut lemons in half; squeeze juice. Add zest and juice to slow cooker., Tear basil leaves directly into slow cooker. Add chicken stock. Cook, covered, on low until meat is tender, 3-4 hours. When cool enough to handle, shred meat with 2 forks. If desired, stir in additional lemon zest and chopped basil.
Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 337mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
ITALIAN CHICKEN WITH GARLIC AND LEMON
Baked Italian chicken with lemon and garlic. You can make this dish with any of your favorite chicken parts - breasts, drumsticks, et cetera. Note: the garlic and onion can be put through a food processor.
Provided by PETEIYC
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 33.3 g, Cholesterol 58 mg, Fat 8.4 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 63.6 mg, Sugar 2.5 g
CHICKEN WITH LEMON AND BASIL (KOTOPOULO LEMONATO)
One summer on a trip to visit our friends on Vancouver Island, they made this dish for us that they found in a Greek cookbook. It was so incredibly tasty that I had to bring it home with me. My family loves the carrots so much that I always put a few extra in the pan.
Provided by Kellie in SLO
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and olive oil in large deep frying pan.
- Add chicken and fry until lightly golden on all sides.
- Remove with a slotted spoon.
- Add the onion,carrots and celery to the pan and fry gently for 5 minutes.
- Return the chicken to the pan with the basil, lemon juice, and salt and pepper to taste.
- Cook steadily until all juices have evaporated.
- Add the chicken stock and simmer gently, covered, 45 min to 1 hour until tender.
- Sprinkle with parsley.
- Serve with noodles.
Nutrition Facts : Calories 207.7, Fat 18.8, SaturatedFat 8.3, Cholesterol 31.4, Sodium 167.7, Carbohydrate 10, Fiber 1.9, Sugar 4.2, Protein 1.8
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