Melissas Lemon Pepper Chicken Food

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
• Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
• Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
• Let the chickens rest 10 minutes before portioning (see below). Season with salt.
• Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
• Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
• Separate the drumsticks from the thighs with the shears.
• Cut off the wings as close to the body as possible.
• Insert the shears into the tail end of the chicken and cut along the breastbone.
• Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

MELISSA'S LEMON PEPPER CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Brush an 8X8 oven-proof glass container with olive oil and place chicken breasts in container.
• Add sea salt, lemon pepper and basil on chicken.
• Cut half of lemon into thin rings and place on top of chicken.
• Squeeze other half of lemon on chicken.
• Place glass container of chicken in oven and bake for 45 minutes.

FRIED LEMON PEPPER CHICKEN

Steps:

• Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be.
• Remove from refrigerator and coat the chicken in flour.
• Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway. Put it on Medium-High heat.
• Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes.
• After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried.
• Enjoy!

FLEXIBLE 4-STEP CHICKEN FOR FAMILY AND COMPANY - RUSTIC LEMON-ONION CHICKEN

Steps:

• Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
• In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
• In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
• Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
• Place a bed of cooked spinach on a serving platter, top with the chicken. Spoon the sauce over the chicken and serve.
• Spinach "bed":
• Microwave spinach in a microwave-proof dish with a few tablespoons of water on high for 5 to 6 minutes, or until hot. Drain, and toss with butter, lemon juice, and salt and pepper, to taste.
• The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

FOUR-STEP LEMON-ONION CHICKEN

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.

LEMON PEPPER CHICKEN

Steps:

• In a Skillet sautee diced chicken in butter or pam season chicken with genorus amounts of salt, pepper,garlic & onion powder.
• After chicken is cooked through remove from pan.
• With your skillet still over medium heat,Add your can of soup, water, and sour cream mix completely till you get a nice (gravy like consistency).
• Then add the lemon pepper ( I use A LOT) atleast 2T. but start off with 1 T. taste it and see if you'd like more.
• Put Chicken back into the pan and simmer. ( You can eat it right away, but I've found if you simmer it for like 20-30min the chicken gets so tender and yummy.
• Serve over cooked white rice.