TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)
Steps:
- To attain maximum heat, preheat broiler for at least 15 minutes before using.
- Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
- Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
- Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
- Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
- Remove from broiler and portion each chicken into each of 6 warm serving plates.
- Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
- Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.
BAKED ITALIAN LEMON CHICKEN
A savory twist on the original Baked Lemon Chicken recipe. I added a package of Good Seasons® Italian Dressing Mix for more flavor.
Provided by CruellaDeMom
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.
- Dip sliced chicken into butter mixture and press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange chicken in prepared baking sheet. Drizzle any remaining butter mixture over breaded chicken.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 22.4 g, Cholesterol 102.8 mg, Fat 18 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 10.1 g, Sodium 2561.2 mg, Sugar 2.7 g
AMAZING ITALIAN LEMON BUTTER CHICKEN
About eight years ago, a dear Italian woman introduced me to this dish. She has since passed away and taken her recipes with her, as she had nothing written down. This is the closest of all my attempts to duplicate her dish. It is delicious and easier to make than it looks.
Provided by URBANCHICK
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
- Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
- To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 37.4 g, Cholesterol 155 mg, Fat 44.9 g, Fiber 2.9 g, Protein 26.8 g, SaturatedFat 25.4 g, Sodium 660.3 mg, Sugar 2.2 g
CHICKEN PICCATA
This Lemon Chicken Piccata is a simple, yet impressive dish! Delicious chicken in a tasty lemon, butter and capers sauce. Made entirely in one pan, it's perfect with pasta for a quick and delicious dinner.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Prep Chicken: If the breasts are too thick, you'll need to slice them in half lengthwise. Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
- Add Ingredients: Remove skillet from heat. Add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. Return the skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add the chicken back to skillet and simmer for about 5 minutes. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken slightly.
- Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.
Nutrition Facts : ServingSize 1 chicken piece, Calories 289 kcal, Carbohydrate 9 g, Protein 13 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 66 mg, Sodium 520 mg, Fiber 1 g, Sugar 1 g
ONE-PAN ITALIAN GARLIC LEMON CHICKEN BAKE-A COMPLETE MEAL
A complete meal with delicious Italian flavors of garlic, lemon, oregano, fennel, and smoked paprika seasoning the chicken and potatoes. This dinner comes together quickly and it takes a minimum of prep work. Clean up is minimal since it only takes one pan. A great meal for a busy family.
Provided by Marisa Franca @ All Our Way somewhat adapted from Recipe Tin Eats
Categories Dinner main dish quick-easy meal
Time 1h15m
Number Of Ingredients 23
Steps:
- Whisk the marinade ingredients together in a bowl. Put the mixture in a ziplock bag along with the thighs then place in refrigerator for 20 - 30 minutes.
- Preheat oven to 350F/180C.
- Heat 1 Tablespoon olive oil in Braiser or deep oven proof skillet. Sauté the thighs first bone side down for 2 minutes on medium-high then on skin side down for 2 minutes. If you're using legs it doesn't matter which side first. Lightly brown the outside. Pour the marinade into the braiser, then add the broth, potatoes, onions, and fennel. (Note 1)
- Cover with lid or foil and bake for 20 minutes.
- Remove cover, turn chicken so that the thigh skin is up. Add the tomatoes, sprinkle with the smoked paprika, salt and pepper. Turn up the oven to 400F/205C for an additional 25 minutes or until the potatoes and chicken are cooked. Internal temperature of the chicken should be 165F/75C. Keep an eye on the liquid so that it doesn't evaporate. Add a bit of water if needed.
- Remove from oven and let rest for 5 minutes.
- Garnish with Italian parsley leaves and two halved lemons that were panfried with a bit of oil.This makes them pretty and colorful.
Nutrition Facts : ServingSize 1 chicken thigh or 2 chicken drumsticks, Calories 654 kcal, Carbohydrate 62 g, Protein 31 g, Fat 32 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 618 mg, Fiber 11 g, Sugar 12 g
15-MINUTE LEMON CHICKEN PICCATA
Juicy, tender lemon chicken piccata in a tangy caper & lemon sauce! This comforting & classic Italian dish is made in one pan, is so easy to make, and is filled with impressive flavor.
Provided by A Simple Palate
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Whisk sauce ingredients: In a small bowl or liquid measuring up, whisk chicken broth, lemon juice + zest, garlic powder, and capers together. Set aside for later.
- Tenderize the chicken: Then place chicken breasts into a ziplock bag or lay between two pieces of parchment paper. Use a smooth side of a meat hammer or a rolling pin to pound the meat until it's about 1/2 to 1/4 inch thick. Tip: this tenderizes the chicken and also helps it to cook evenly.
- Dip in flour: Evenly sprinkle salt & pepper over both sides of chicken breasts. Add flour to a shallow bowl and dredge chicken into flour on both sides.
- Brown chicken: Heat olive oil and 2 Tbsp butter in a large pan. Add floured chicken to pan and cook for 3 minutes on each side (cooking time will depend on the thickness of the chicken). Chicken should be browned and cooked through. Remove from pan onto another plate.
- Add sauce and simmer: In the same pan, add 1 Tablespoon of butter and minced garlic. Saute until fragrant (about 30 seconds). Add chicken broth and caper mixture to garlic - whisk ingredients together (make sure you scrape the bottom of the pan to get all the chicken flavor). Reduce sauce for about 4-5 minutes, whisk often.
- Add chicken and serve: Add chicken to pan with sauce. Garnish with fresh parsley and parmesan cheese.
Nutrition Facts : Calories 313 kcal, Carbohydrate 21.1 g, Protein 10.1 g, Fat 21.8 g, Cholesterol 47.2 mg, Sodium 242.7 mg, Sugar 5 g, ServingSize 1 serving
WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN
This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good!
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
- Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
- Wash the chicken thoroughly under cold water then pat dry.
- Place the chicken onto a rack that is fitted into a greased baking pan.
- Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
- Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
- Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
- Tie the legs together with cotton butcher's string.
- Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
- Drizzle the olive oil/lemon juice mixture over the top of the chicken.
- Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.
Nutrition Facts : Calories 590.9, Fat 46, SaturatedFat 13.5, Cholesterol 172.7, Sodium 180.2, Carbohydrate 5.3, Fiber 1.2, Sugar 1.1, Protein 38.8
LEMON ITALIAN CHICKEN WITH NOODLES
Enjoy lemon chicken with egg noodles the Italian way-with mushrooms, peppers, onions and grated Parmesan cheese.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook noodles as directed on package, omitting salt.
- Meanwhile, mix dressing and lemon zest until blended. Heat 1/4 cup of the dressing mixture in large nonstick skillet on medium heat. Add chicken; cook 7 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add vegetables and remaining dressing mixture to skillet; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
- Drain noodles. Serve topped with chicken, vegetable mixture and cheese.
Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
ROAST CHICKEN WITH LEMON, GARLIC & ROSEMARY
This golden brown chicken is perfect for Sunday lunch served with roasted potatoes, and sauteed greens.
Provided by Deborah Mele
Categories Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
- Place the chicken quarters in this dish, and turn the pieces to coat with the mixture.
- Cover with plastic wrap, and let sit in the refrigerator for one to two hours.
- Preheat the oven to 425 degrees F.
- Place the dish with the chicken into the oven, and cook for 20 minutes.
- Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices.
- Reduce the heat to 375 degrees F., and cook an additional 50 minutes to an hour, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pierced with a fork.
- Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.
GRILLED ITALIAN LEMON CHICKEN
Light summer fare. especially good when the oregano is abundant in your garden. From the Amalfi region of Italy.
Provided by Smoky Okie
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients and whisk well to make marinade.
- Combine last 4 ingredients and whisk to make chicken seasoning.
- Prepare grill for direct/indirect grilling.
- Season chicken on both sides.
- Sear chicken over direct heat, then cook indirect to approx 145°F internal temp (slightly underdone).
- Remove chicken from heat and cool until cool enough to handle.
- Cut chicken into large bite size chunks (i.e. a breast will usually make 3 or 4 chunks, a thigh makes 2, etc.).
- Place pieces cut side down in baking dish.Use a dish of such dimensions as to keep the pieces standing up against each other.
- Pour marinade evenly over chicken and let marinade 30 minute.
- Meanwhile, preheat oven (or gas grill) to 375°F, then bake 40 minutes.
- Serve on a platter and spoon half of juices/marinade over the top.
- Remaining juices may be served on the side in ramekins, or bowl to be passed.
- Note: You may substitute Caventer's Greek seasoning for the last 4 ingredients. We do.
Nutrition Facts : Calories 676.7, Fat 41.6, SaturatedFat 10.9, Cholesterol 172.5, Sodium 164.3, Carbohydrate 31.7, Fiber 0.9, Sugar 23.4, Protein 44
LEMON CHICKEN AND PEA RISOTTO RECIPE
A delicious and creamy lemon, chicken and pea risotto with a real zap of citrus to give it a zesty twist. It's a great way to use up leftover roast chicken too.
Provided by Octavia Lillywhite
Categories Dinner, Lunch, Starter
Time 45m
Yield Serves: 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Wash the lemon and finely grate the zest. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 15-20 mins.
- Meanwhile, heat the butter, garlic and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.
- Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas and babycorn slices when you've used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and serve straight away.
Nutrition Facts : @context https
ITALIAN LEMON CHICKEN RECIPE
This Italian classic meal uses vibrant lemon to complement mellow chicken breasts, perfect for a quick and simple family meal that everyone will enjoy.
Provided by GoodtoKnow
Categories Dinner
Time 40m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Cut the chicken breasts open horizontally and put them on a piece of cling film. Put another sheet of film on top, then bash the meat with a rolling pin to about 1cm thick.
- Season the flour on a plate. Coat chicken pieces in flour.
- Heat a little oil in a large frying pan, add the lemon slices and cook until starting to caramelise. Take out and set aside.
- Heat the rest of the oil with about two-thirds of the butter in the pan until foaming. Add the chicken escalopes and cook for 5 minutes on one side until nicely browned, then turn them over and cook for another 5 minutes over a low to medium heat. Take out of the pan and set aside in a warm oven.
- Add the lemon juice and stock to the pan juices, bring to the boil and simmer for 1 minute. Whisk in the rest of the butter and add parsley. Spoon over chicken. Garnish with lemon slices.
- For the crushed potatoes, boil potatoes until just tender, drain well, drizzle with oil and squash potatoes with a fork. Season well. For the carrots, boil them until just tender, drain well and put back in the pan, adding a knob of butter and torn dill sprigs. Serve with the chicken.
Nutrition Facts : @context https, Calories 311 Kcal, Fat 17 g, SaturatedFat 9 g
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