Poultry Essentials The Best Lemonlemon Chicken Recipes

EASY MEDITERRANEAN LEMON CHICKEN RECIPE

Steps:

• In a small bowl, add the spices and mix to make the spice mixture.
• In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
• Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
• Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
• Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
• When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
• Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
• Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.

POULTRY ESSENTIALS: THE BEST LEMON/LEMON CHICKEN

Steps:

• PREP/PREPARE
• For this recipe you will want a rimmed baking sheet, and (if you have one) a wire rack that fits the baking sheet.
• Gather your ingredients (mise en place).
• In a small bowl, mix together the salt, lemon-pepper, and black pepper.
• Carefully pull the skin away from the breast, and legs, and use your hands to push half the spice mix under the skin, and the other half, rub into the bird's cavity.
• Cut one of the lemons in half, place into the cavity, and truss the bird up.
• Place, on a plate, or baking sheet, and put into the refrigerator, uncovered, for 24 hours.
• Chef's Note: Some dry-brine recipes say you can leave it in the fridge for up to 3 days. However, in my tests, I did not notice any significant difference in flavor between 24 hours, and 72 hours. As a matter of fact, I found that after three days, the breast meat was a bit mushy...
• Place a rack in the bottom position, and preheat the oven to 375f (190c).
• Place the chicken on a parchment-lined baking sheet, rub with the olive oil, and sprinkle with a bit of salt and pepper.
• Cut the other lemon in half, and place on the rack with the chicken.
• Chef's Note: You will notice in the photo, that I also added a few carrots, and potatoes.
• Place in the preheated oven, and bake for 1 hour.
• Turn the heat up to 425f (220c).
• Bake until the chicken is cooked through, and looks nice and brown, about 20 - 25 additional minutes.
• PLATE/PRESENT
• Cover and let rest for about 20 minutes, then squeeze the baked lemons over the chicken, and carve. Enjoy.
• Keep the faith, and keep cooking.

ZESTY LEMON CHICKEN

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

LEMON CHICKEN

Steps:

• Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
• Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.