CHICKEN WITH LEMON AND SPICY SPRING ONIONS
Roasting two chickens on one baking sheet is an effortless but strategic way to cook for a crowd.
Provided by Alison Roman
Categories Bon Appétit Dinner Chicken Spring Green Onion/Scallion Garlic Parsley Onion Entertaining Roast Soy Free Peanut Free Tree Nut Free
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
- Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
- Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over and an instant-read thermometer inserted into the thickest part of the breast registers 160°F and onions and lemon are softened and starting to brown, 80 minutes-2 hours.
- Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10-15 minutes.
- Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.
- Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.
LEMON AND ONION ROAST CHICKEN
Soooo juicy and tender! The meat always comes out flavorful and the skin is nice and crispy. I make it maybe once a month. It doesn't take that much work (i'll admit it, i'm lazy), and I usually have all the ingredients at home (yay, no trip to the supermarket). Last time, I made it with roasted garlic mashed potatoes and peas.
Provided by Layla N
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Remove the giblets. Then, wash the chicken thoroughly with hot water and trim all excess fat. Pat dry with a paper towel.
- Liberally add salt, pepper, and poultry seasoning to the inside.
- Cut the onion and the lemon into wedges and stuff as much as will fit inside the cavity. If you have fresh thyme on hand, also stuff a handful of that inside.
- Separate the skin from the chicken (Don't take the skin off the chicken. Just wiggle your hand under the skin, and it comes apart from the chicken meat. It's really really easy to do). In the space between the skin and the meat, rub on salt, pepper, and about one teaspoon of poultry seasoning. Then, scatter little pieces of butter under the skin, as well. Don't forget to get the area around the thighs, as well with the spices and butter.
- Massage a bit of olive oil on top of the skin, to make it nice and crispy.
- Place on a rack in a roasting pan, tucking the wings behind the neck. if you're not using a rack, then tie its legs together as well.
- Cook in the oven for about an hour an a half or until juices run clear (or until the little popper pops up).
Nutrition Facts : Calories 821.4, Fat 62.2, SaturatedFat 19.3, Cholesterol 259.1, Sodium 269.9, Carbohydrate 6.2, Fiber 1.7, Sugar 1.2, Protein 58
CHICKEN WITH LEMON AND GREEN ONION SAUCE
I haven't tried this yet, but it sounded so refreshing and perfect for a Spring/Summer entree. I may sear first, then broil.
Provided by Southern Lady
Categories Chicken
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broiler; line a broiler pan with foil and oil the rack.
- Rinse chicken; pat dry. Put chicken breast between two sheets of plastic wrap and gently pound to thin to an even thickness Rub with olive oil and sprinkle with salt and pepper.
- Arrange on oiled broiler rack.
- In a saucepan, combine remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 seconds.
- Broil the chicken for about 12 to 15 minutes or until juices run clear, turning about halfway through the cooking time. Drizzle each chicken breast with about 1 teaspoon of the lemon mixture 1 minute before it's finished.
- Serve chicken with the remaining sauce.
Nutrition Facts : Calories 300.4, Fat 19.2, SaturatedFat 9.4, Cholesterol 112.8, Sodium 298.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 29.6
LEMON GARLIC CHICKEN
Lemon Garlic chicken - juicy, moist and delicious chicken marinated with lemon and garlic and grill to perfection. So easy and so good!
Provided by Rasa Malaysia
Categories American Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Debone the chicken thighs but keep the skin on. If you like skinless, you may buy skinless and boneless skin thighs.
- Mix all the ingredients in the Marinade in a bowl, whisk to combine well. Marinate the chicken with the Marinade, in a bowl or in a plastic bag for 30 minutes, or best for 2 hours.
- Fire up the grill and grill the chicken on both sides, until it's cooked through and the skin is charred. You may bake the chicken in an oven at 400°F (207°C) for about 15-20 minutes, or pan-fried on a skillet on medium to low heat. Serve the chicken warm with some lemon wedges.
Nutrition Facts : Calories 430 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 41 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 3 people, Sodium 164 grams sodium, Sugar 6 grams sugar
FOUR-STEP LEMON-ONION CHICKEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams
SPICY LEMON CHICKEN
"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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