Lemon Rosemary Chicken

Lemon Rosemary Chicken could be just the dairy free recipe you've been looking for. This main course has 925 calories, 47g of protein, and 64g of fat per serving. This recipe serves 8 and costs $2.13 per serving. A mixture of lemon juice, lemons, splenda, and a handful of other ingredients are all it takes to make this recipe so delicious. 299 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 7 hours and 45 minutes. It is brought to you by A Family Feast . Overall, this recipe earns a great spoonacular score of 81%. If you like this recipe, you might also like recipes such as Rosemary Lemon Chicken, Lemon Rosemary Chicken, and Lemon Rosemary Chicken.

Servings: 8

Preparation duration: 390 minutes

Cooking duration: 75 minutes

 

Ingredients:

1 teaspoon black pepper

½ cup canola oil

6 pounds bone-in, skin-on chicken pieces

¼ cup chicken stock

½ cup peanut or corn oil

2 cups flour

¼ cup fresh rosemary, chopped

2 teaspoons kosher salt

1½ cups fresh lemon juice (about 6-8 lemons)

Zest from two lemons

2 lemons sliced thinly

2 teaspoons paprika

1 teaspoon dry rosemary

¼ cup SPLENDA® Sweetener

¼ cup additional of SPLENDA® Sweetener, divided

Equipment:

paper towels

frying pan

baking pan

oven

Cooking instruction summary:

The night before or morning of dinner, place chicken pieces in a gallon zip lock bag with lemon juice, cup of SPLENDA Sweetener and cup chopped fresh rosemary. Turn the bag occasionally.About 90 minutes before serving, remove chicken from bag and discard liquid. Pat chicken dry with paper towels.In a gallon zip lock bag, place flour, salt, paprika, pepper and dry rosemary. Shake to mix.Add a few chicken pieces at a time and shake bag to coat. Remove chicken to a platter but do not shake off excess yet. Continue until all pieces are coated.Heat both oils in a heavy bottomed skillet or cast iron pan to 350. To maintain 350, you may need to leave your burner on high as you brown all pieces.Working in three or more batches, shake excess flour off and place chicken pieces in pan to brown all sides, about ten minutes per batch.As each batch finishes, place in a baking pan in a single layer.Once the pan is full and all chicken has been browned, heat oven to 350 degrees.While oven is heating, cover the tops of the chicken pieces with the lemon zest. Next place the whole rosemary along the edges around the chicken. Take half of the cup of SPLENDA Sweetener and sprinkle over the chicken pieces. Next lay the lemon slices over the browned chicken and sprinkle the other half of the SPLENDA Sweetener over the lemon slices. Lastly pour the chicken stock around the edges of the pan, then push the whole rosemary down into the liquid so it is at least wet from the stock (so it doesnt burn).Bake for 35-45 minutes or until cooked through and no longer pink.

 

Step by step:


1. The night before or morning of dinner, place chicken pieces in a gallon zip lock bag with lemon juice, cup of SPLENDA Sweetener and cup chopped fresh rosemary. Turn the bag occasionally.About 90 minutes before serving, remove chicken from bag and discard liquid. Pat chicken dry with paper towels.In a gallon zip lock bag, place flour, salt, paprika, pepper and dry rosemary. Shake to mix.

2. Add a few chicken pieces at a time and shake bag to coat.

3. Remove chicken to a platter but do not shake off excess yet. Continue until all pieces are coated.

4. Heat both oils in a heavy bottomed skillet or cast iron pan to 35

5. To maintain 350, you may need to leave your burner on high as you brown all pieces.Working in three or more batches, shake excess flour off and place chicken pieces in pan to brown all sides, about ten minutes per batch.As each batch finishes, place in a baking pan in a single layer.Once the pan is full and all chicken has been browned, heat oven to 350 degrees.While oven is heating, cover the tops of the chicken pieces with the lemon zest. Next place the whole rosemary along the edges around the chicken. Take half of the cup of SPLENDA Sweetener and sprinkle over the chicken pieces. Next lay the lemon slices over the browned chicken and sprinkle the other half of the SPLENDA Sweetener over the lemon slices. Lastly pour the chicken stock around the edges of the pan, then push the whole rosemary down into the liquid so it is at least wet from the stock (so it doesnt burn).

6. Bake for 35-45 minutes or until cooked through and no longer pink.


Nutrition Information:

Quickview
924k Calories
47g Protein
63g Total Fat
41g Carbs
19% Health Score
Limit These
Calories
924k
46%

Fat
63g
98%

  Saturated Fat
12g
77%

Carbohydrates
41g
14%

  Sugar
12g
13%

Cholesterol
173mg
58%

Sodium
756mg
33%

Get Enough Of These
Protein
47g
94%

Vitamin B3
17mg
89%

Selenium
44µg
63%

Vitamin B6
0.89mg
44%

Vitamin C
36mg
44%

Phosphorus
386mg
39%

Vitamin E
5mg
37%

Vitamin B1
0.41mg
27%

Vitamin B2
0.46mg
27%

Vitamin B5
2mg
24%

Zinc
3mg
22%

Iron
3mg
22%

Folate
84µg
21%

Vitamin K
20µg
19%

Potassium
584mg
17%

Manganese
0.32mg
16%

Magnesium
60mg
15%

Vitamin A
605IU
12%

Vitamin B12
0.72µg
12%

Copper
0.19mg
9%

Fiber
2g
8%

Calcium
45mg
5%

Vitamin D
0.46µg
3%

covered percent of daily need
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Related Videos:

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Rosemary Lemon Chicken with Asparagus: Classy Cookin' with Chef Stef

 

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