Baked Lemon Chicken With Pepper Food

BAKED LEMON CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
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LEMON THYME CHICKEN

Steps:

• In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

BAKED LEMON PEPPER CHICKEN

Steps:

• pound each chicken breast flat (I found it easier to do this task between pieces of wax paper on my breadboard).
• place each piece of chicken in a bowl filled with the buttermilk and/or whole milk. let the chicken marinate in the milk for several hours (3-4). note: if you don't have the time to marinate, just dip in the milk and move on to the next step. marinating makes the chicken more moist.
• prepare the breadcrumb mixture as follows: place one (1) 15 oz. container of plain breadcrumbs in a large bowl. add salt and pepper to the crumbs. grate the rind of the entire fresh lemon and add to the crumbs. mix well. squeeze the lemon juice from the lemon and set aside to use later.
• pre-heat oven to 350 degrees. use 1/2 stick (4 tbsp.) of the unsalted butter to grease (2) two 9x13 jelly roll pans.
• dip each piece of chicken into the breadcrumb mix making sure to completely press-coat on both sides.
• place the coated chicken into the pans trying not to let the pieces touch one another. generally, only three pieces will fit in one pan.
• melt together: the remaining butter (1 and 1/2 sticks)and the freshly squeezed lemon juice. drizzle mixture over each piece of chicken.
• bake uncovered for 1 (one) hour. the edges of the chicken will become crispy and slightly dark from the drizzled butter/lemon mixture.
• serve with fresh cooked asparagus, potato of your choice (we like skillet cooked american fries), salad and bread.