Lemon Chicken
If you have around 55 minutes to spend in the kitchen, Lemon Chicken might be an awesome gluten free and primal recipe to try. For $1.6 per serving, you get a beverage that serves 4. One serving contains 562 calories, 44g of protein, and 41g of fat. If you have salt, butter, lemon, and a few other ingredients on hand, you can make it. 4876 people found this recipe to be scrumptious and satisfying. It is brought to you by Simply Recipes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. Similar recipes include Butter Lemon Chicken and Lemon Herb Chicken, Lemon Chicken Scallopini with Lemon Garlic Cream Sauce, and Lemon Pepper Chicken Wraps with Lemon Pepper Sauce #WeekdaySupper #SauteExpress.
Servings: 4
Cooking duration: 55 minutes
Ingredients:
1 teaspoon black pepper
2-3 Tbsp melted butter
3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
2 cloves garlic, crushed
Lemon slices for garnish
1/3 cup lemon juice
2 Tbsp lemon zest
1 teaspoons salt
Equipment:
knife
whisk
bowl
oven
pastry brush
baking pan
aluminum foil
frying pan
Cooking instruction summary:
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Let rest, covered in foil, for 10 minutes before serving.4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.Serve alone or with steamed rice.
Step by step:
1. 1
2. Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)
3. Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage).
4. Let marinate for 2 hours.2 Preheat oven to 425°F.
5. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.3
6. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.
7. Let rest, covered in foil, for 10 minutes before serving.4
8. Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).
9. Serve the chicken with the juices on the side or a little poured over the top of the chicken.
10. Serve alone or with steamed rice.
Nutrition Information:
covered percent of daily need
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