Herbed Citrus Chicken Food

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GRILLED CITRUS AND HERB CHICKEN



Grilled Citrus and Herb Chicken image

This grilled citrus and herb chicken is juicy, tender, and flavored with the best marinade. A super easy dish that's ready in no time!

Provided by Sara Welch

Number Of Ingredients 11

1 pound boneless skinless chicken breasts (thin cut is best)
1/4 cup olive oil
2 cloves of garlic (finely minced)
the zest and juice from 1 lemon
the zest and juice from 1 orange
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
salt and pepper to taste
2 tablespoons chopped parsley
Optional: lemon wedges for serving

Steps:

  • Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
  • Place the chicken in the bag, seal and shake until chicken is coated with the marinade.
  • Refrigerate for at least 30 minutes or up to 4 hours.
  • Preheat the grill or a grill pan over medium high heat.
  • Remove the chicken from the marinade and season both sides generously with salt and pepper.
  • Grill for 4-5 minutes on each side or until chicken is cooked through.
  • Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.

Nutrition Facts : Calories 249 kcal, Carbohydrate 1 g, Protein 24 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 132 mg, Sugar 1 g, ServingSize 1 serving

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS



Lemon and Herb Marinated Grilled Chicken Thighs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Kosher salt

Steps:

  • In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
  • Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
  • Preheat grill. Brush and oil the grill to clean.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
  • Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
  • Serve the chicken with grilled lemon.
  • Call yourself a superstar!
  • March - Why We Love: Lemons

HERBED LEMON CHICKEN BREASTS



Herbed Lemon Chicken Breasts image

Provided by Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 6

2 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
juice of one lemon
2 garlic cloves, slivered
cooking spray

Steps:

  • Low-Sodium Recipe
  • 1. Heat grill or a cast iron grill to medium heat. Spray with cooking spray.
  • 2. Toss chicken breasts with olive oil, Mrs. Dash® Lemon Pepper Seasoning Blend, half of lemon juice and slivered garlic cloves.
  • 3. Grill the chicken on both sides, turning at least three times to cook evenly.
  • 4. Remove to a plate. Cover 3-4 minutes to let juices rest.
  • 5. Squeeze other half of lemon on chicken.

HERBED LEMON CHICKEN IN A CROCK POT / SLOW COOKER



Herbed Lemon Chicken in a Crock Pot / Slow Cooker image

This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it's natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.

Provided by Chef floWer

Categories     One Dish Meal

Time 6h21m

Yield 4 serving(s)

Number Of Ingredients 12

20 g butter
1 kg chicken drumstick, with bone
1 stalk celery, chopped
1 carrot, chopped
1 1/4 cups chicken stock, liquid stock
1 lemon, juice of, freshly squeezed
1 spring onions or 1 green onion, finely sliced
3 garlic cloves, sliced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, ground
salt, to taste
ground black pepper, to taste

Steps:

  • In a hot non-stick pan, add butter and melt.
  • Add chicken drumstick and brown or seal chicken.
  • Place celery & carrot on base of crock pot/slow cooker.
  • Add brown chicken drumstick into the crock pot/slow cooker, making sure the chicken drumstick are not sitting on top of each other (must be laying side by side). Pour left over juices in the pan into the crock pot/slow cooker.
  • Pour chicken stock and lemon juice on top of drumstick.
  • Sprinkle onions, garlic, parsley, oregano, salt and black pepper on top of the chicken drumstick.
  • Cover and cook on 'Low' setting for 6-8 hours. (Depending on you crock pot/slow cooker, mine tenders to cook quickly even on the slower setting).
  • Serve with juices on rice or with crusty bread.

LEMON HERB ROASTED CHICKEN



Lemon Herb Roasted Chicken image

The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
  • Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
  • Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

"NO WORK" CITRUS AND HERB BAKED CHICKEN



This Citrus and Herb Baked Chicken requires only 10 minutes prep and uses simple seasonal ingredients to give you a delicious, healthy and flavorful dinner on busy weeknights!

Provided by The Seasoned Mom

Categories     Main Course

Time 45m

Number Of Ingredients 9

4 boneless (skinless chicken breasts (can substitute with about 8 chicken thighs))
½ cup honey
½ cup Dijon mustard
2 tablespoons freshly-squeezed orange juice
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 orange (sliced into rounds)
1 lemon (sliced into rounds)
Salt and pepper (to taste)

Steps:

  • Preheat oven to 425 degrees F.
  • In a bowl, whisk together honey, mustard, and orange juice.
  • Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place citrus slices and sprigs of fresh herbs in the dish (tucked among the chicken).
  • Bake for 30-40 minutes, or until meat thermometer reads 165 degrees F. Be sure to spoon plenty of the delicious pan sauce over the chicken before serving!

Nutrition Facts : Calories 439 kcal, Carbohydrate 43 g, Protein 50 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 617 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving

PAILLARD OF CHICKEN WITH LEMON & HERBS



Paillard of chicken with lemon & herbs image

Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won't dry out. Try this version with lemon and herbs.

Provided by Good Food team

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 11

6 skinless chicken breasts
2 tbsp olive oil
1⁄2 tbsp balsamic vinegar
140g bag rocket
25g parmesan
lemon wedges
2 garlic cloves
3 rosemary sprigs, leaves finely chopped
6 sage leaves, finely shredded
zest 1 lemon and juice of ½
3 tbsp olive oil

Steps:

  • Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken - flatten out to an even layer about 0.5cm thick. Transfer to a dish.
  • To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it's well coated. Cover and chill for at least 2 hrs.
  • Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
  • Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Nutrition Facts : Calories 240 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.3 milligram of sodium

HERB AND CITRUS OVEN ROASTED CHICKEN



Herb and Citrus Oven Roasted Chicken image

Provided by Georgia

Number Of Ingredients 15

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces about 4 1/2 lbs. bone-in chicken parts, (thighs and legs are best), pat dry
1 medium onion, any kind, thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs, rosemary, thyme, parsley, for garnish, optional

Steps:

  • Preheat oven to 400 degrees F.
  • In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
  • Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
  • Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
  • Enjoy!

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

HERBED ROAST CHICKEN



Herbed Roast Chicken image

I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. -Samuel Onizuk, Elkton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 16

One 2-gallon resealable plastic bag
1/2 cup orange juice
1/3 cup olive oil
2 tablespoons butter, melted
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
6 garlic cloves, minced
1 tablespoon minced chives
1 tablespoon dried parsley flakes
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried tarragon
1 roasting chicken (6 to 7 pounds)

Steps:

  • In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 348 calories, Fat 22g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 194mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

HERB AND CITRUS ROASTED CHICKEN



Herb and Citrus Roasted Chicken image

Number Of Ingredients 12

2 bone in, skin on chicken breasts, or other chicken parts
5 cloves garlic, minced
2 tablespoons honey
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning, dried
1 teaspoon , garlic or onion powder
red pepper flakes, a good pinch
1 medium red onion, sliced
¼ cup of olive oil, plus extra for drizzling
fresh thyme and rosemary
salt and pepper to taste

Steps:

  • Heat oven to 400 degrees
  • Whisk together the olive oil, honey, lemon and orange juice,dried seasoning,paprika, red pepper flakes, onion or garlic powder, salt and pepper.
  • Place chicken into a baking dish and pour mixture on top turning to coat all sides, at this point you can let it marinate for a little while if you have the time for even more flavor infusion.
  • Arrange the sliced citrus and onion all around and underneath the chicken.
  • Place fresh thyme and rosemary throughout and a good drizzle of olive oil.
  • Roast uncovered for about an hour or until juices run clear and chicken is fully cooked.

EASY HERBY LEMON SKEWERS



Easy herby lemon skewers image

Easy lemon chicken skewers with garlic and herbs are delicious, healthy and fast making them perfect for summer dinners served with simple side dishes.

Provided by Alida Ryder

Categories     Main Course

Number Of Ingredients 11

¼ cup olive oil
¼ cup lemon juice
zest of 1 lemon
2-3 garlic clove (crushed)
2 tsp fresh thyme
2 tsp rosemary
1 tsp dried oregano
1 tsp salt
1 tsp pepper
4 large chicken breasts (skinless, boneless)
wooden skewers (soaked in boiling water for 30 minutes)

Steps:

  • Combine all the ingredients for the marinade.
  • Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
  • Thread the marinated chicken onto soaked wooden skewers or metal skewers.
  • Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides.
  • Remove from the heat and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 258 kcal, Carbohydrate 3 g, Protein 24 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 714 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON HERB AND CHICKEN (WITH A COOL TECHNIQUE)



Lemon Herb and Chicken (with a cool technique) image

Roasted or grilled chicken is smothered in a delicious herb sauce to create an aromatic lemon and herb chicken dish packed with fresh flavors. Check out the simple technique of mingling the chicken juices with a lemony, garlicky, herb-y sauce - so good!

Provided by Cheryl

Categories     Main Course

Time 1h

Number Of Ingredients 11

1 whole chicken, 3 1/2-4 pounds (1.6 - 1.8kg) , spatchcocked/flattened (Note 1 and 2)
1 tablespoon olive oil
seasonings ((salt, pepper, paprika))
1 cup (20 g) fresh herbs Note 3
2 green onions
2 garlic cloves (2 tsp), grated or minced ((or 2 frozen cubes))
lemon zest from 1 lemon ((plus optional 1-2 tablespoon lemon juice))
6 tablespoon olive oil (you can use extra-virgin olive oil if you prefer (it has a stronger taste))
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes or less (optional)

Steps:

  • PREPARE GRILL OR OVEN: You can grill or roast the chicken. °To grill: Clean and oil grill with cooking spray. Heat gas grill to medium high 375-425F(190-218C). °To roast: Heat oven to 400F/204C. Line a pan with or parchment sprayed with oil.
  • PREPARE CHICKEN: Optional 4-6 hours before or day before: To add flavor and juiciness to the chicken, brine it Note 4. Or marinate it Note 5. To prepare chicken for cooking (even if brined), rub olive oil over chicken and sprinkle on seasonings, front and back.
  • GRILL CHICKEN Place chicken pieces or spatchcock chicken, skin side up, on grill. Turn off burner under chicken. Try to keep temperature of BBQ at 375F-425F (190-218C). Close cover and grill for about 40 minutes or until instant meat thermometer reads 160F/71C in breast. Temperature will rise with resting. Optional: To increase browning on skin, flip chicken over, skin side down, turn on burner and grill for a few more minutes.) To grill on a cedar plank for a mild smoky flavor, here's a recipe for cedar planked chicken. Note 6 to roast chicken instead.
  • MAKE HERB SAUCE: While chicken is cooking, chop all sauce ingredients finely and combine them in a small bowl. Taste and adjust seasonings to your liking. It's a good idea to grate garlic or crush it with back of knife since it will be eaten raw. (Alternatively, pulse all ingredients in food processor - that's what I do.)
  • FINISH DISH: Spread 1/3 of aromatic smear on a large cutting board or platter. (If using platter, cut up chicken first). Place chicken on top of smear. Spoon rest of smear on top and sides of chicken. Cut chicken into pieces. Loosely cover with foil and let chicken rest for 10 minutes, allowing chicken juices to mingle with smear. Flip chicken around in the juices and herbs and serve. Garnish with fresh lemon slices if desired.

Nutrition Facts : Calories 637 kcal, Carbohydrate 2 g, Protein 36 g, Fat 53 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 143 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 39 g, ServingSize 1 serving

SPICED CITRUS DUMP CHICKEN



Spiced Citrus Dump Chicken image

Make and share this Spiced Citrus Dump Chicken recipe from Food.com.

Provided by Pamela

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons paprika
1/4 teaspoon cayenne (or more)
1/2 teaspoon pepper
1/2 teaspoon seasoning salt
1 1/2 lbs chicken pieces (breasts, thighs, or wings)

Steps:

  • For immediate cooking: Pre-heat 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: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
  • For the oven: 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).
  • For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
  • On the grill: cook over medium heat until juices run clear.

Nutrition Facts : Calories 311.1, Fat 23.4, SaturatedFat 5.6, Cholesterol 77.6, Sodium 140.9, Carbohydrate 6, Fiber 2.8, Sugar 1.6, Protein 20.4

HERBED CREAMY LEMON-CHICKEN PASTA



Herbed Creamy Lemon-Chicken Pasta image

Freshly chopped mixed herbs give this Herbed Creamy Lemon-Chicken Pasta its name-and a good part of its spring-fresh flavor.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 10

2 cups farfalle (bow-tie pasta), uncooked
1 Tbsp. oil
1 onion, chopped
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken thighs, cut into strips
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 WYLER'S Instant Bouillon Chicken Flavored Cube
zest and juice from 1 lemon, divided
1/4 cup chopped fresh mixed herbs (chives, dill and parsley)
1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet. Repeat with remaining chicken; return all chicken to skillet.
  • Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and herbs; cook, uncovered, 1 min. or until heated through, stirring frequently. Stir in shredded cheese.

Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 155 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

HERBED LEMON CHICKEN



Herbed Lemon Chicken image

This is a sensational recipe for cooks on the go. You can put the chicken in to marinade the day before, and it will be ready to grill when you come home from work the next day. In the winter, I grill the chicken on my indoor electric grill. It's so easy and always turns out terrific that I have given this recipe to the bride to be at bridal showers.-Karen Aeschliman, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup mayonnaise
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
1 tablespoon garlic powder
1 tablespoon dried oregano
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (5 ounces each)

Steps:

  • In a small bowl, combine the first six ingredients. Pour 3/4 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Turn; grill or broil 4-9 minutes longer or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 374 calories, Fat 27g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 229mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

LEMON GRASS CHICKEN WITH HERBED ORZO



Lemon Grass Chicken with Herbed Orzo image

Here's deliciousness at its most fragrant: a simple chicken and orzo dish with fresh basil, chives, garlic and lemon grass.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup KRAFT Grated Parmesan Cheese, divided
3 Tbsp. flour
2 Tbsp. chopped fresh basil, divided
2 Tbsp. chopped fresh chives, divided
1/4 tsp. ground black pepper, divided
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. olive oil
2 Tbsp. finely chopped lemon grass
1 clove garlic, minced
3 cups fat-free reduced-sodium chicken broth
1 cup orzo pasta, uncooked

Steps:

  • Mix 2 Tbsp. cheese, flour, 1 Tbsp. each basil and chives, and 1/8 tsp. pepper in pie plate. Moisten chicken with water, then dip in cheese mixture, turning to evenly coat both sides of each breast.
  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
  • Add lemon grass and garlic to skillet; cook and stir on medium heat 1 min. Add broth, remaining pepper and 1 Tbsp. of the remaining cheese. Bring to boil; stir in orzo. Cover; simmer on medium-low heat 10 min. or until orzo is al dente. Stir orzo. Return chicken to skillet; cook, covered, 2 to 4 min. or until orzo is tender and chicken is heated through. Transfer chicken to plate.
  • Stir remaining basil and chives into orzo; spoon onto plate with chicken. Sprinkle with remaining cheese.

Nutrition Facts : Calories 450, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g

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Category Dinner, Easy Recipe
Calories 257 per serving
  • Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
  • Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
  • To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.


EASY HERB ROASTED CHICKEN (LEMON-HERB) | GET INSPIRED ...
Rub the herbed butter all over the top of the chicken. Carefully loosen the skin covering the breast meat and rub some of the herb butter directly on the surface of the meat. …
From getinspiredeveryday.com
5/5 (1)
Category Dinner
Cuisine American
Total Time 1 hr 25 mins
  • Rinse the chicken and pat dry before placing it breast side up in a 9″ pie plate, you can use anything you’d like to roast the chicken, I’ve just found a pie plate to be my favorite.
  • Make the garlic herb butter by mashing all the ingredients together. Rub the herbed butter all over the top of the chicken. Carefully loosen the skin covering the breast meat and rub some of the herb butter directly on the surface of the meat.
  • After you’ve rubbed the herb butter on, squeeze the half of lemon over the top of the chicken, being careful not to get any seeds in the dish. Add the 1/4 cup of water to the bottom of the pie plate and carefully place the plate in the oven to roast.


HERB-AND-LEMON-ROASTED CHICKEN RECIPE - FOOD & WINE
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the …
From foodandwine.com
5/5
Total Time 1 hr 30 mins
Servings 4
  • Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
  • Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
  • Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  • Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.


SLOW COOKER LEMON HERB PULLED CHICKEN - REAL FOOD WHOLE LIFE
Use immediately or cover and chill for 3-5 days. Add the chicken along with ½ cup Lemon Herb Sauce to a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for …
From realfoodwholelife.com
5/5 (6)
  • Make the sauce: In a medium bowl or jar, whisk or shake together the garlic, lemon juice, mustard and salt. Stream in the olive oil, whisking until smooth. Add the Italian seasoning and stir to combine.
  • Alternatively, add the garlic (no need to chop first), lemon juice, mustard and salt to a blender. Blend on high, then stream in the olive oil and blend until smooth. Add the herbs and pulse to combine. Use immediately or cover and chill for 3-5 days.
  • Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork.


HERBED LEMON CHICKEN SHEET PAN DINNER - THE MERCHANT BAKER
Herbed Lemon Chicken Sheet Pan Dinner. Golden brown and juicy chicken, tender potatoes with slightly crispy skin and perfectly cooked asparagus. Learn the secrets to …
From themerchantbaker.com
Servings 4-5
Estimated Reading Time 6 mins
  • Place oven racks evenly spaced in top, middle and bottom positions. Preheat oven to 400 degrees F. Line two large and one small baking sheet with foil for easy clean up.
  • Brush one of the large baking sheets with olive oil. Scatter a handful of fresh thyme sprigs over the pan. Smash the garlic cloves, remove papery skin and scatter in the pan. Place chicken parts on top of garlic and thyme. Cut lemons in half, squeeze 2 of the lemons over the chicken pieces. Then, drizzle each piece with olive oil. Season generously with kosher salt and freshly ground pepper. Sprinkle dried oregano over the top. Add squeezed lemon halves to the pan.
  • Place potatoes on the baking sheet. Drizzle with olive oil. Then, using your hands, roll the potatoes around until they are all coated with the oil. Season with kosher salt and freshly ground pepper. Sprinkle chopped fresh rosemary over all.
  • Place the trimmed asparagus on the baking sheet. Drizzle with olive oil. Season with salt and pepper. Add the smashed, peeled cloves of garlic.


GARLIC-HERB CHICKEN TRAY BAKE | CLEAN FOOD CRUSH
Preheat your oven to 425 degrees f. Meanwhile, peel and cut the potatoes into 1-inch cubes. Place your cubed potatoes in a large pot and fill it with water. Boil for just 4-5 minutes, then immediately drain well. Spread the drained potato cubes onto a large sheet pan then drizzle with the remaining marinade and gently toss.
From cleanfoodcrush.com
Servings 6
Category Dinner


LEMON AND HERB CHICKEN ROAST - ZINGY DELICIOUSNESS
Place the potatoes in a casserole dish with butter, add the chicken and bake in the oven for 40 minutes. Lemon cream sauce. Place the butter, garlic cloves, red pepper and mixed herbs in a pot and ...
From thesouthafrican.com
5/5 (1)
Category Main
Cuisine Global
Total Time 50 mins


CITRUS HERBED CHICKEN WITH ASPARAGUS - MCCORMICK
Reserve 2 tablespoons. Moisten chicken lightly with water. Coat evenly with remaining flour mixture. 2 Heat oil in large nonstick skillet on medium heat. Add 1/2 of the chicken pieces; cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet; keep warm.
From mccormick.com
Cuisine American
Category Entrees
Servings 4


MARINATED LEMON AND HERB CHICKEN KABOB | M&M FOOD MARKET
Sear kabob 1 minute on each of the four sides. Turn heat to medium. Grill with lid closed, 4 to 6 minutes, turning all four sides, until fully cooked. OVEN: Preheat oven broiler element on high. Place kabob on broiler pan in centre of oven. Cook 8 to 10 minutes, or until fully cooked.
From mmfoodmarket.com
Brand M&M Food Market


LEMON HERBED GARLIC ROTISSERIE CHICKEN - WORDPRESS.COM
This recipe for Lemon Herbed Garlic Rotisserie Chicken is packed full of flavor and adds that little extra “something special” that’s perfect for the holidays. Cooking two chickens in your Ronco Rotisserie Oven at the same time is a fantastic and easy way to feed a crowd. So why not? Serves: 8-10 Rotisserie Time: 2 ½ to 3 hours. Ingredients . 2, 5-6 pound roasting …
From cookingwithronco.wordpress.com
Estimated Reading Time 2 mins


EASY RECIPE: LEMON AND HERB CHICKEN EVE WOMAN
1 teaspoon garlic mince. 1 teaspoon ginger mince. 1 teaspoon paprika. 1 onion, diced. 2 chicken bouillon cubes. Juice of 2 lemon. 100g tomato paste. 2 tablespoons oil
From standardmedia.co.ke
Author Chef Ali Mandhry


LEMON AND HERB WHOLE ROASTED CHICKEN | FOOD LIKE AMMA …
3. Rub the chicken with salt-on the surface and in the cavity.Stuff the cavity with the remaining garlic cloves, herbs, pepper and 2 lemon halves or bulb or garlic.Add the rest of lemon into the baking tray after the chicken has been in the oven for 1 hour.
From foodlikeammausedtomakeit.info
Servings 4-6
Estimated Reading Time 3 mins


LEMON HERB CHICKEN AND PASTA KIT | M&M FOOD MARKET
Home Our food All products Lemon Herb Chicken and Pasta Kit . Prepared Meals. Lemon Herb Chicken and Pasta Kit . Please select a store to see pricing. Choose Your Store. 3.8 out of 5 stars 3.8 out of 5 (5) 907 g. 20 mins or less. Cooking methods. Stove Top. Description. Bow-tie pasta, seasoned chicken breast and tender veg mingle with savoury …
From mmfoodmarket.com
Brand M&M Food Market


CITRUS HERB CHICKEN - REAL FOOD. REAL FITNESS.
Citrus Herb Chicken. by Sdrahaim | Food, gluten free, Grain Free, Paleo/Primal Living, Recipes, Super Food, wellness | 0 comments. Why should I eat chicken? Besides protein what is it good for? Chicken is a great source of protein but it is also packed full of vitamins and minerals. Here are the top nutrients in chicken and a delicious recipe to try! -POTASSIUM which helps to …
From realfoodrealfitness.com


FRENCH FOOD FRIDAY...HERB-AND-LEMON-ROASTED CHICKEN
Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
From fabulouslyfrench.blogspot.com


FOOD IS LUV: HERBED LEMON CHICKEN
herbed lemon chicken w/ fingerling potatoes 8 fingerling potatoes, halved long way 2 tablesppon of olive oil 1 tablespoon of fresh thyme 1 tablespoon of rosemary, chopped 1 table spoon of lemon rind 1/2 teaspoon of salt 1/4 teaspoon of pepper 3 chicken breast, thawed if frozen 3 tablespoons of lemon juice, freshly squeezed heat oven to 400 degrees. place potatoes on a …
From foodisluv.blogspot.com


CITRUS & HERB CHICKEN STEW MEAL KIT DELIVERY | GOODFOOD
Citrus & Herb Chicken Stew. with Leafy Greens over Basmati Rice. Winter’s not done yet. With coats and boots still by the front door, what the family kitchen needs this week is a hearty stew. This recipe does one better, by stocking it up with sunshine from two types of citrus. The zest and juice of sweet Meyer lemon, along with a burst of orange juice, bring life to a pot of herbed …
From makegoodfood.ca


LEMON HERB ROAST CHICKEN | CANADIAN LIVING
In small bowl, stir together reserved lemon juice, oil, salt and pepper; pour over chicken. Pour 3/4 cup (175 mL) water into pan. Roast in 375°F (190°C) oven, basting occasionally and adding 3/4 cup (175 mL) water halfway through, until meat thermometer inserted in thigh registers 185°F (85°C), 1-1/3 to 1-1/2 hours in convection oven, 1-3/4 to 2 hours in …
From canadianliving.com


HERB AND CITRUS CHICKEN - THE PALMIER
In my opinion, a whole roasted chicken is one of the best recipes to master. Although it can be quite daunting at first, it ends up being so simple, mouth-wateringly delicious, and incredibly versatile. I would argue that a whole chicken is also the ultimate economical college food; not only will you have leftovers galore but also you can even save all the bones …
From thepalmier.net


BEST LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS ...
In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight.
From foodnetwork.ca


FOOD IS LUV: HERBED LEMON CHICKEN | LEMON CHICKEN, FOOD ...
Jun 29, 2014 - herbed lemon chicken w/ fingerling potatoes 8 fingerling potatoes, halved long way 2 tablesppon of olive oil 1 tablespoon of fresh thyme 1...
From pinterest.ca


SUNNY'S HERBED LEMON PEPPER CHICKEN GLAZE RECIPE - FOOD NEWS
In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper. STEP 2 Add the chicken and turn to coat. Leave to marinate in the …
From foodnewsnews.com


CITRUS & HERB WHOLE ROASTED CHICKEN : PALEO_DIET_RECIPE
Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/Paleo_Diet_Recipe. r/Paleo_Diet_Recipe. Log In Sign Up. User account menu. Found the internet! 1. CITRUS & HERB WHOLE ROASTED CHICKEN. Close. 1. Posted by 1 day ago. CITRUS & HERB WHOLE ROASTED CHICKEN. CITRUS & HERB WHOLE ROASTED …
From reddit.com


LEMON HERBED GARLIC ROTISSERIE CHICKEN – RONCO
Directions. Remove chicken giblets. Rinse both chickens inside and out, then dry completely. Trim off tailbone and any excess fat. With your fingers, carefully pull back the breast skin to loosen. Stuff 2 lemon wheels, 2 sprigs of each herb and a couple of pats of butter between the skin of both chickens. Stuff the cavity of each chicken with a ...
From ronco.com


CITRUS HERBED CHICKEN | TURMERIC RECIPES, POULTRY RECIPES ...
Jul 23, 2019 - Lemon, basil and oregano brighten up the flavor in the pan sauce for chicken cutlets and asparagus.
From pinterest.com


HERBED CITRUS CHICKEN | RECIPE | CITRUS CHICKEN, RECIPES, FOOD
Even folks who don't care for chicken always ask for seconds. Jul 1, 2013 - This recipe is to die for! Even folks who don't care for chicken always ask for seconds. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


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