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
CHICKEN RICE-A-RONI®
Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!
Provided by Chef John
Categories Rice Main Dishes
Time 3h
Yield 4
Number Of Ingredients 23
Steps:
- Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
- Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
- Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
- Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
- Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
- Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
- Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
- Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.
Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg
LEMON CHICKEN AND RICE
On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. -Kat Thompson, Prineville, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes., In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes., Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.
Nutrition Facts : Calories 370 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 746mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic exchanges
RICE-AH-RONI
Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 38m
Yield 6
Number Of Ingredients 14
Steps:
- Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
- Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
- Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 51.4 g, Cholesterol 18.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 1097.6 mg, Sugar 2.2 g
RICE A RONI MEDITERRANEAN LEMON CHICKEN
Continuing on my quest to eat without really cooking anything, I turned to this doctored up Rice a Roni recipe. It's actually pretty tasty, and it looks like you worked hard in the kitchen.
Provided by AmyZoe
Categories One Dish Meal
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with paprika and salt and pepper.
- In a large skillet, heat butter over high heat.
- Add chicken and garlic and cook 2 minutes on each side or until browned.
- Remove from skillet and set aside, reserving drippings. Keep warm.
- In same skillet, saute rice-vermicelli in reserved drippings over medium heat until vermicelli is golden brown.
- Add lemon juice with 2 1/4 cups hot water and contents of seasoning packet.
- Bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
- Stir in red pepper and lemon peel.
- Top rice with chicken.
- Cover and continue to simmer 10 minutes or until liquid os absorbed, rice is tender, and chicken is cooked through.
Nutrition Facts : Calories 176, Fat 11.4, SaturatedFat 4.9, Cholesterol 58.6, Sodium 79.7, Carbohydrate 2.6, Fiber 0.7, Sugar 0.9, Protein 15.6
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
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