SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
Moist and juicy with a simple pan gravy, this savory roast chicken will be your go-to recipe when you want to make your family or guests feel welcome and appreciated.
Provided by Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
LEMON GARLIC CHICKEN WITH PAN GRAVY
Pan-fried chicken with a zesty lemon-garlic pan gravy. I created this when my husband requested "some kind of garlicy, lemony, chicken thing" using what was on hand.
Provided by AdeleProvence
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
- Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
- Beat together eggs and milk in another shallow bowl.
- Dip chicken in egg mixture then dredge in flour mixture.
- Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
- Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
- When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
- Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
- Remove from heat.
- Serve gravy over chicken.
Nutrition Facts : Calories 412.5, Fat 24.9, SaturatedFat 5.2, Cholesterol 155.2, Sodium 242.6, Carbohydrate 10.8, Fiber 0.7, Sugar 0.5, Protein 34.8
TURKEY MEATLOAF AND GRAVY
Best served with garlic mashed potatoes and steamed broccoli. A wonderful healthy meal. Lots of ingredients, but worth the effort.
Provided by Bree
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h40m
Yield 6
Number Of Ingredients 33
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Melt butter in a large heavy skillet over medium heat. Saute white onions, green onions, carrots, celery, green and red bell peppers, and garlic until soft, about 10 minutes. Remove from heat.
- In a large bowl, combine salt, black pepper, cayenne pepper, nutmeg and cumin. Stir in eggs, ketchup and half-and-half. Blend in vegetable mixture from skillet. Add ground turkey, chicken sausage and bread crumbs. Mix well with hands, then shape into a loaf. Place into greased 9x5 inch loaf pan.
- Bake in preheated oven for 50 to 70 minutes, or until cooked through and nicely browned. Let rest for 10 minutes, then serve with gravy.
- To make the gravy: Melt 1 tablespoon butter in a heavy skillet over medium heat. Saute shallots with red and yellow peppers until tender, about 10 minutes. Season with thyme, bay leaf and black pepper. Stir in half-and-half, garlic, beef stock and chicken stock. Increase heat to high, and boil uncovered until liquid is reduced by 1/4, about 10 minutes. Stir in tomatoes and ketchup. Simmer uncovered for 20 minutes. Stir in remaining tablespoon butter, and season to taste with salt and pepper. Strain gravy, discarding bay leaf and thyme before serving.
Nutrition Facts : Calories 491.3 calories, Carbohydrate 30.6 g, Cholesterol 236.1 mg, Fat 26.5 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 11.1 g, Sodium 1443.7 mg, Sugar 15.2 g
GARLIC CHICKEN 'N' GRAVY
This family favorite--chicken and gravy--can be prepared in less than 30 minutes using just a skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or additional broth, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink. , Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.
Nutrition Facts : Calories 208 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 407mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ROAST CHICKEN WITH PAN GRAVY
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them a beautiful burnished glow. Killing two birds with one stone-that is, cooking two birds together-provides dinner tonight and enough leftovers for three more meals. Saving both chicken carcasses for the stockpot (they can be frozen if desired) is key.
Categories Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 with leftovers
Number Of Ingredients 7
Steps:
- For roast chicken:
- Preheat oven to 450°F with rack in middle.
- Pull off excess fat around cavities of chickens and discard, then rinse chickens and pat dry. Melt 4 tablespoons butter with garlic and brush butter all over chickens. Season both chickens inside and out with 2 1/2 teaspoons salt and 1 teaspoon pepper (total). Put half of garlic and 1 lemon half in each cavity and loosely tie legs together with string.
- Roast chickens in a large (17-by 11-inch) flameproof roasting pan, basting with pan juices using a spoon (remove pan from oven and tilt if necessary) every 20 minutes, rotating pan, until an instant-read thermometer inserted into fleshy part of a thigh of each chicken (do not touch bone) registers 170°F, 50 to 60 minutes total. Baste chickens once more, then carefully tilt them so juices from cavities run into roasting pan. Transfer chickens to a cutting board (reserve pan) and let rest 15 minutes before carving.
- Make gravy while chickens rest:
- Pour off all but 2 tablespoons fat from pan, then cook remaining drippings over medium-high heat until deep golden, 1 to 2 minutes. Add flour and cook, stirring constantly, 1 minute. Stir in water and simmer, stirring and scraping up brown bits, until thickened, about 3 to 4 minutes. Whisk in remaining 4 tablespoons butter and lemon juice to taste (from remaining lemon halves). Season with salt and pepper. Strain through a fine-mesh sieve into a gravy boat.
PAN FRIED CHICKEN WITH GARLIC AND LEMON
Sometimes I really don't want to be creative with my dinner. Then I usually make this pan fried chicken breast. A little garlic, shallots, lemonjuice and parsley, and dinner is ready!
Provided by Myfoodpassion
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
- Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.
BAKED FRIED CHICKEN WITH PAN GRAVY
Comfort food at it's best! Plan ahead the chicken needs to soak in the buttermilk for 45 minutes. The complete recipe (gravy also) may be doubled to serve more than 3-4 people, just make certain that you use a large enough baking dish to accommodate all of the chicken, or use two baking pans, I just make this in two heavy 13x9-inch foil pans or use a large turkey roaster foil pan, I just discard the pans after...easy, no clean-up! You will love this chicken recipe! You can use canned mushrooms in place of fresh, but fresh it definatley better!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the chicken: place the chicken pieces in a in baking dish, and pour buttermilk over to cover, turing with hands to coat all evenly; refrigerate for 45 minutes (make certain to use a baking dish to accommodate the chicken pieces in one layer).
- Set oven to 400 degrees.
- Spread the 1/2 cup melted butter in a large baking dish (large enough to hold chicken pieces).
- Using a heavy plastic freezer bag place the flour and all seasonings together and shake bag to mix.
- Reserve 2 heaping tablespoons of flour mixture; set aside.
- Shake one piece of chicken at a time in the seasoned flour, then place skin-side down in the baking dish.
- Bake for 20 minutes, turn over and continue baking for another additional 20 minutes, or until crispy and cooked.
- Remove the chicken; set aside in a warm place.
- For the gravy: Pour the pan drippings from the cooked chicken into a skillet, and saute the onions and mushrooms on medium high heat until soft.
- In a small cup whisk together the 2 tablespoons reserved flour with the 1 cup milk or cream until smooth.
- Whisk the milk mixture into the onion/mushroom mixture.
- If you think you need to add in the bouillon powder then add it in at this point, if not just omit it.
- Simmer until thickened, adding in more milk or cream to desired consistancy is reached.
- Serve the gravy with the chicken.
Nutrition Facts : Calories 553.5, Fat 39.3, SaturatedFat 24.5, Cholesterol 106.3, Sodium 252.1, Carbohydrate 43.3, Fiber 2, Sugar 0.9, Protein 8.2
15 MINUTE GARLIC LEMON CHICKEN
Make and share this 15 Minute Garlic Lemon Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken Breast
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flatten chicken slightly. Dust with flour. Salt and pepper chicken.
- Fry in hot oil 5 minutes each side. Remove chicken from pan.
- To pan add broth, garlic, lemon juice and butter. Cook 2 minutes. Pour over chicken.
Nutrition Facts : Calories 178.8, Fat 6.5, SaturatedFat 1.6, Cholesterol 78, Sodium 238.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 26
ROAST CHICKEN WITH GARLIC, LEMON AND PARSLEY
At Hamersley's Bistro in Boston, this chicken is served with roasted potates and onions. The marinade is more like a wet rub. Prep TIme includes letting the chicken marinade. Recipe Source: Relish Mag
Provided by Ceezie
Categories Whole Chicken
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
- Preheat oven to 350°F
- Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
- Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.
Nutrition Facts : Calories 575.4, Fat 41.9, SaturatedFat 10.4, Cholesterol 155.2, Sodium 519.8, Carbohydrate 8.2, Fiber 1.4, Sugar 0.6, Protein 40.8
LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
You can use fresh herbs instead of dried. Instead of 1 teaspoon, use 1 tablespoon. This recipe comes from All Recipes.com
Provided by rachel ross
Categories Roasts
Time 2h
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
- 2. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup of the soup mixture for the gravy. Place the chicken into a shallow roasting pan.
- 3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
- 4. Roast the chicken for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
- 5. Spoon off the fat from the pan juices. Stir wine in the roasting pan and heat over medium-high heat to a boil, scraping up any brown bits from the bottom of the pan.
- 6. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve gravy with the chicken.
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