EASY MEDITERRANEAN LEMON CHICKEN RECIPE
This lemon chicken recipe is an easy weeknight dinner that will not disappoint. If you have the time, let the chicken marinate in the fridge for a few hours. But if not, letting it marinate at room temperature for just a few minutes will still impart flavor. See suggestions in notes for what to serve along!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 13
Steps:
- In a small bowl, add the spices and mix to make the spice mixture.
- In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.
- Pat the chicken dry and season with kosher salt and pepper and sprinkle the spice mixture on both sides.
- Place the chicken in a bowl and add the onions. Pour in the marinade and work the chicken a bit to make sure all the pieces are well covered with the marinade.
- Leave the chicken to marinate at room temperature while you heat up the grill or griddle. OR, if you have the time, cover and refrigerate for 2 to 4 hours (or up to 8 hours).
- When ready, heat a grill pan over medium-high heat (or an outdoor grill over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh side down, and grill briefly. Remove the grilled lemons and set aside for now.
- Now, brush the pan with a little extra virgin olive oil. Using a pair of tongs, add the chicken pieces in one layer (discard any remaining marinade). Cook for 6 minutes or so on each side or until chicken is well cooked through (you can adjust heat to medium, if needed. If using an outdoor grill, carefully oil the grates and cook the chicken over medium-high heat for the same amount of time. (Chicken's internal temperature should register 165 degrees F).
- Transfer the grilled lemon chicken to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley. See notes for serving ideas.
Nutrition Facts : Calories 239.4 kcal, Sodium 103.1 mg, SaturatedFat 2.6 g, Carbohydrate 5.1 g, Fiber 1.4 g, Protein 22.5 g, Cholesterol 107.7 mg, ServingSize 1 serving
MEDITERRANEAN LEMON CHICKEN RECIPE - (4.4/5)
Provided by dkanon
Number Of Ingredients 7
Steps:
- Mix flour and seasoning in shallow dish. Reserve 1 tablespoon. Moisten chicken lightly with water. Coat evenly with remaining flour mixture. Heat oil in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if necessary. Remove chicken from skillet. Mix broth, lemon juice and reserved flour mixture in medium bowl until well blended. Add to skillet. Bring to boil, stirring to release browned bits in bottom of skillet. Stirring frequently, cook 5 to 7 minutes or until sauce is slightly thickened. Return chicken to skillet; cook until heated through. Sprinkle with chopped parsley. Serve with cooked pasta or rice, if desired.
MEDITERRANEAN LEMON CHICKEN
This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.
Provided by ngibsonn
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C).
- In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper.
- Stir until mixed.
- Remove skin from chicken pieces and discard.
- Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish.
- Cover dish and bake for 20 minutes.
- Turn and baste chicken.
- Reduce heat to 400°F (205°C) and bake uncovered, basting every 10 minutes, for about 30 more minutes.
- Serve chicken with pan juices.
Nutrition Facts : Calories 508.9, Fat 33.9, SaturatedFat 9, Cholesterol 207.9, Sodium 344.6, Carbohydrate 4, Fiber 1.6, Protein 46
MEDITERRANEAN LEMON OLIVE CHICKEN
This dish sounds wonderful! IMHO. I'm planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1.
Provided by Chef Patience
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
- Slice lemons thinly, and then cut slices in half.
- If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
- Add the lemons, olives, broth, and water. Simmer for 10 minutes.
- Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
- Cover and simmer until chicken is cooked, about 15 minutes.
Nutrition Facts : Calories 218.9, Fat 14, SaturatedFat 3, Cholesterol 46.4, Sodium 677.1, Carbohydrate 7.8, Fiber 2.4, Sugar 1.4, Protein 17.2
MEDITERRANEAN LEMON CHICKEN
This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
- Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
- Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 2.8 g, Cholesterol 105.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 2.9 g, Sodium 199.6 mg
MEDITERRANEAN CHICKEN
Steps:
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.
MEDITERRANEAN CHICKEN
A flavorful, Greek and French inspired dish that is great for feeding family or impressing friends or visitors.
Provided by james.cory
Categories One Dish Meal
Time 55m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Mix flour and 1/4 cup brown sugar in a large ziploc or other clean plastic bag. Insert breasts and shake until coated with mixture.
- Heat butter and olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook, turning once to brown both sides. Sprinkle remaining brown sugar on the chicken while cooking.
- Stir in onions and garlic, cook until onions are clear and soft--usually about 4 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in curry, white sugar, and salt/pepper to taste. Cover, and cook over medium-low heat for 15 minutes or so.
Nutrition Facts : Calories 533.7, Fat 9.2, SaturatedFat 3.5, Cholesterol 141.8, Sodium 193.6, Carbohydrate 42.1, Fiber 1.3, Sugar 30.4, Protein 54.4
LEMONY MEDITERRANEAN CHICKEN
This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.
Provided by joecraig
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
- Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
- Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.1 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 9.2 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 511 mg, Sugar 6.2 g
MEDITERRANEAN LEMON GARLIC CHICKEN
The recipe is from a cookbook about Mediterranean food. Versions of this recipe could be found in Spain, Italy and France, and of course in Dalmatia. I made it several times already and every time was perfect, so I decided to share it with you.
Provided by nitko
Categories Chicken
Time 1h40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the stock into the pan and bring to the boil. Add the garlic cloves, cover and simmer gently for 40 minutes.
- Heat the butter and oil in a sauté or frying pan, add the chicken thighs (you can cut them in halves) and cook them gently on all sides until golden. Transfer them to an ovenproof dish.
- Preheat oven to 190°/375°/gas 5.
- Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces.
- Add the flour to the fat in the pan in which the chicken was browned and cook, stirring, for 1 minute. Add the wine, stirring constantly and scarping the bottom of the pan, than add the stock. Cook stirring until the sauce has thickened and is smooth. Season it with salt and pepper.
- Pour the sauce over the chicken, add dried basil, cover and cook in the oven for 40-45 minutes. If a thicker sauce is required, lift out the chicken pieces and reduce the sauce by boiling rapidly until it reaches desired consistency.
- Scatter over the chopped parsley (or fresh basil) and serve with boiled new potatoes or rice.
Nutrition Facts : Calories 842.6, Fat 55.2, SaturatedFat 17, Cholesterol 242, Sodium 1401.9, Carbohydrate 16.1, Fiber 1.1, Sugar 2.8, Protein 60.7
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