Springtime Dinner Lemonhoney Chicken Onions Food

ROASTED LEMON CHICKEN WITH SPRING ONION CHIMICHURRI

Steps:

• For the chicken: Preheat the oven to 425 degrees F.
• Finely grate the zest of one of the lemons and cut that lemon in half. Rub the chicken with salt and pepper inside and out, then rub the lemon zest all over the outside. Stuff the cavity with the halved lemon, tarragon and garlic. Put the chicken in a baking dish or small roasting pan. Cut the remaining lemon in quarters and add it to the dish along with 3/4 cup water. Brush the outside of the chicken with the butter.
• Roast until golden brown and an instant-read thermometer inserted into the center of the thigh registers 165 degrees F, about 1 hour. Transfer the chicken to a cutting board and pour the pan juices into a small bowl. Let the chicken rest 10 minutes. Use a small ladle to remove the fat that rises to the top of the pan juices.
• For the chimichurri: Meanwhile, finely chop the parsley, tarragon, onions and garlic and add to a bowl. Stir in the olive oil, vinegar, red pepper flakes and 1/4 teaspoon salt.
• Carve the chicken and serve with the pan juices and chimichurri.

SPRINGTIME DINNER LEMON/HONEY CHICKEN & ONIONS

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Whisk the tamari, honey, ginger lemon juice, and red pepper together in a small bowl.
• Divide the marinade in half.
• Add the chicken pieces to a Ziploc bag, and add 1/2 of the marinade.
• Place in the refrigerator for 2 hours.
• Chef's Note: This gives the marinade a chance to get acquainted with the chicken.
• Toward the end of the 2-hour waiting period place the remainder of the marinade into a small saucepan.
• Bring to a simmer, and allow the sauce to cook until reduced by half, about 5 to 8 minutes.
• Place a rack in the middle position, and preheat the oven to 400 (205c).
• Add the empty skillet to the oven and allow to heat up.
• Remove the skillet from the oven and then add the onions, salt & pepper, then place the chicken, carrots, and lemons on top of the veggies.
• Brush the chicken and veggies with the reserved marinade.
• Place into the preheated oven, and bake until the chicken is crispy, and the veggies are tender, about 40 to 45 minutes.
• PLATE/PRESENT
• Bring to the table in the skillet (remember it's hot), and allow your guests to dig in. Enjoy.
• Keep the faith, and keep cooking.

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 HONEY CHICKEN WITH COUSCOUS

Steps:

• Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
• Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.
• Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.
• Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.