Lemon Garlic Dump Chicken Recipes

LEMON GARLIC DUMP CHICKEN RECIPE

Steps:

• Place all ingredients into a 1-gallon freezer bag. After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes. OR Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside. OR Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)

LEMON GARLIC DUMP CHICKEN

Steps:

• For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

PAN-ROASTED CHICKEN WITH LEMON-GARLIC BRUSSELS SPROUTS AND POTATOES

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an oven to 450 degrees F (230 degrees C).
• Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil.
• Arrange lemon slices in a single layer on the bottom of the baking dish.
• Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.
• Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.
• Place bacon on top of the Brussels sprouts.
• Toss potatoes in the same lemon juice mixture used for the Brussels sprouts.
• Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.
• Coat chicken breast halves thoroughly in the remaining lemon mixture.
• Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.
• Bake in the preheated oven until chicken no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).