LEMON GARLIC CHICKEN
I made this randomly and it was delicious.
Provided by Violet Kenow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 3
Number Of Ingredients 6
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).
Nutrition Facts : Calories 214.4 calories, Carbohydrate 4.7 g, Cholesterol 85 mg, Fat 10.5 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 5.6 g, Sodium 1275.4 mg, Sugar 1.4 g
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
LEMON GARLIC CHICKEN
This time-tested recipe was given to me by my sister. The garlic is sweet and tender.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. In a skillet, cook chicken and garlic in oil for 4-6 minutes. Add 4 tablespoons broth, wine, lemon juice, basil and oregano. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear., Transfer chicken to a serving platter and keep warm. In a small bowl, combine cornstarch and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon sauce over chicken.
Nutrition Facts :
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 AND GARLIC FILO CHICKEN
I bought some filo pastry for something and then never used it, so looked up a couple of recipes. This is similar to one I found and, having tried it last night, I really liked it. It'll be going on my repertoire of easy, tasty evening meals. The chicken was cooked beautifully - really juicy and the sauce was really flavoursome - even though some seeped out. I learnt after breaking through the filo pastry on the second one that it would be easier to fold up if you put a tea towel or length of clingfilm on the work top before you lay out the pastry, and then use this to lift and roll the chicken breast. Filo pastry dries out really quickly, so once you've removed it from the packet, remove each sheet only when you need it and keep the rest covered with a tea towel at all times. If you're making more than two parcels, you should also cover the parcels as you make them.
Provided by Snowbunny Andorra
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1125.7, Fat 88.6, SaturatedFat 47.1, Cholesterol 281.8, Sodium 895.3, Carbohydrate 34.5, Fiber 1.6, Sugar 3.8, Protein 49
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