Hi Marianne,
Here are several lemon chicken recipes. I have used them all, and
each one is delicious. Enjoy!
Penny
Lemon Garlic Chicken
from River Road Recipes II...
A Second Helping
INGREDIENTS:
1/4 cup oil
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 teaspoon salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 tablespoons chopped onion
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon Tabasco sauce
TO PREPARE:
Pour 1/4 cup oil into 9x13x2-inch pyrex baking dish. Flour
and salt chicken pieces and place the pieces, skin side
down, in a single layer. Bake 30 minutes at 400 degrees.
Turn chicken and pour sauce over chicken. To make sauce,
use the 1/4 cup olive oil and add all other ingredients to
it. Bake another 30 minutes.
SERVES: 4 - 6
Another Lemon Chicken
Slide fingertips under skin of 4 chicken breast halves. Insert 1 thin
lemon slice and 3 sage leaves. Smooth skin back over to enclose.
Preheat oven to 450 degrees.
Brush rimmed baking sheet with olive oil
Place chicken on sheet, and drizzle 1 tsp lemon juice over each
breast. Sprinkle each with chopped garlic, salt, and pepper.
Pour 1/2 cup chicken broth around chicken. Roast, basting once or
twice with pan juices, for about 25 minutes.
Remove chicken from oven and place on platter. Meanwhile, place
baking sheet over 2 burners on stove top, and mash any garlic into the
broth. Add another half cup of chicken broth, and bring to boil, and
cook, stirring, for about 4 minutes, until sauce reduces to glaze-lice
consistency. Pour glaze over chicken, and serve.
LEMON/ROSEMARY ROAST CHICKEN
This is absolutely the best roast chicken recipe I have ever tasted!
1. Combine: 3 sprigs parsley, minced;
2 sprigs fresh rosemary leaves, chopped;
3 cloves garlic, minced;
1 tsp. salt; and
Freshly ground black pepper to taste.
2. Rinse and dry 1 4-pound roasting chicken. Stuff cavity of bird
with 3/4 of the above mixture. Rub remaining mixture over outside of
chicken.
3. Slice one lemon, and add that to the herbs inside the chicken.
4. Coat a roasting pan with 1/4 cup olive oil, and place chicken,
breast side up, in pan. Roast at 350( for 1-1/2 hours, until chicken
is golden brown.
5. Remove pan from oven. Turn chicken breast side down, and add the
following ingredients to the pan:
1-1/2 cups dry white wine;
1 cup chicken broth; and
The juice of 1/2 lemon.
6. On top of stove, heat the broth in the pan to boiling, then turn
heat to medium, and cook for 15 minutes.
7. Remove chicken from pan, and reduce liquid in pan, by boiling
rapidly, until it is reduced by half.
8. While liquid reduces, make a roux with 2 Tbsp. butter and 4 Tbsp.
flour. (Use your microwave, or a small saucepan--melt butter, stir in
flour until smooth, cook briefly to blend). Add a ladle-ful of hot
liquid from roasting pan to the roux, and stir to blend; then,
stirring constantly, add the roux to the roasting pan. Cook to
thicken sauce.
9. Carve chicken. Pass sauce. Wonderful with rice, cous cous, or
potatoes!
On 2/7/13, maryann sears <[email protected]> wrote:
> Hello does anyone have different recipies for chicken. I know one I would
> like is lemon chicken. Thanks
>
> MaryAnn
>
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> Cookinginthedark mailing list
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