Seasoned Lemon Chicken Food

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

SEASONED LEMON CHICKEN

Steps:

• In a large resealable plastic bag, combine the oil, bay leaves and seasonings. Add chicken. seal bag and turn to coat; refrigerate for 1 hour., Discard bay leaves. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange lemon slices over chicken. Drizzle with lemon juice. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear.

LEMON CHICKEN

Steps:

• Preheat oven to 425°F. Line a large rimmed baking sheet or a roasting pan with foil or parchment paper for easy cleanup, if desired. Spray with cooking spray or brush with olive oil.
• Arrange the lemon slices, onion slices, garlic cloves, thyme sprigs, and rosemary sprigs in the prepared pan.
• Pat the chicken very dry with paper towels. Rub with about 1 tablespoon of olive oil; season liberally with salt and pepper.
• Place the chicken (skin-side up) on top of the sliced lemons, onions, garlic, and herbs.
• Roast the chicken for 45 minutes, or until the meat reaches an internal temperature of 165°F.
• Allow the chicken to rest for 5-10 minutes before serving.

WHOLE LEMON ROASTED CHICKEN

Steps:

• Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt.
• Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer.
• Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours).
• Remove the chicken from the oven and let stand a few min before carving.

LEMON SAUCE FOR CHICKEN

Steps:

• In saucepan bring chicken stock to a boil and then add lemon juice, sugar and zest.
• Return mixture to a boil.
• Blend together cornstarch and cold water and stir into the lemon sauce.
• Cook until thickened, stirring frequently and adjust seasoning to taste.

OVEN ROASTED LEMON CHICKEN WITH SEASONED SAUCE

Steps:

• Pre-heat oven to 180°C.
• Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
• Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
• Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
• Put the remaining lemon slices and the other garlic half inside the chicken.
• Place the chicken BREAST SIDE DOWN in the baking dish.
• Rub or brush the olive oil over the chicken and salt and pepper as desired.
• In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
• Take 2 TBS of this broth and add to the baking dish.
• Place the dish in the oven and bake for 1 hour.
• Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
• Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
• Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
• Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
• Remove the lemon slices and garlic from the chicken; carve as usual.
• Serve, passing sauce.

EASY LEMON CHICKEN WITH RICE

Steps:

• Season chicken breasts generously with garlic powder, parsley, pepper, and if desired (for a more lemon taste) lemon pepper. Sprinkle a light amount of salt of the chicken.
• Heat up a skillet on high heat, and add butter and olive oil. Once hot (a sprinkle of water will "sizzle" in the oil), add seasoned chicken breasts.
• Sear chicken on both sides until lightly browned, then remove the chicken from the skillet to a plate (keep burner on high the entire time).
• Add lemon juice to the hot skillet and swirl it around to loosen all the chicken juices and flavor from the pan, but DO NOT DISCARD.
• Add water quickly after lemon juice has picked up the spices. Add bouillon cubes and bring to a boil.
• Stir in corn starch that has been dissolved in 1/2 Celsius cold water.
• Wait for a reboil, and then add the chicken breasts back into the gravy mixture.
• Wait for another reboil and then cover the skillet, and turn the heat to low.
• Let chicken simmer for 15-20 minutes (I usually start rice in the rice maker at this point because our rice only takes about 15-20 minutes to cook, but you'll have to adjust based on your needs and equipment).
• Serve chicken over rice.

EASY LEMON CHICKEN

Steps:

• Dredge chicken in flour.
• In medium skillet, melt butter and oil until it sizzles.
• Saute chicken until cooked through.
• Remove chicken and set aside.
• Add lemon juice to chicken stock and whisk into skillet.
• Whisk in flour and cook until mixture boils.
• Reduce heat to a simmer and return chicken to skillet to heat through.
• Cook until sauce is desired consistency.
• Add salt and pepper to taste.
• Serve.