lemon chicken Archives - The Midnight Baker

Lemon Chicken

Judith Hannemann — Wed, 25 Mar 2015 00:00:00 +0000

Lemon Chicken

Delicately flavored with lemon and a whisper of garlic, this chicken is bound to become a family favorite.

I grew up eating this chicken. It was mostly a weekly feature at our house. The big bonus here is this chicken is also a healthy recipe!

My mother got the original recipe from a long out-of-print Myra Waldo cookbook. The original recipe didn’t contain the garlic nor the optional rosemary. Those are my additions to this, but believe me, this chicken is delicious without them!

Healthy too

You have to make sure your chicken parts are on the smallish side since this is a relatively quick cooking dish.

This wasn’t a problem in my youth since you NEVER heard of salmonella back then and by and large, pre-cut chicken wasn’t available. And if they were, they were far more expensive than the whole bird. The reverse is true nowadays though.

It’s pretty easy to cut up a small broiler/fryer chicken, and if they are on sale, I will still buy them and cut them up myself. There’s something so nostalgic about it

If it’s impossible to get smaller parts or you just don’t want to cut a bird up yourself, then what I’d suggest is baking the chicken for about 35 minutes to insure that it is cooked and finishing it off under the broiler to crisp the skin.

Lemon Chicken

1 (about 3 lbs) frying chicken, cut up*
Marinade:
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1 1/2 tsp salt
1/2 tsp pepper
2 crushed garlic cloves -OR- 1 tsp garlic powder
1/2 tsp crushed rosemary (optional)

*Or equivalent amount of pre-cut chicken parts, but make sure they are on the small side.

Mix marinade ingredients in a small bowl.

Cut 2 or 3 1/8-inch deep diagonal slits on the skin side of the chicken–this will allow the marinade to infuse.

Place chicken in a zipper storage/freezer bag. Pour marinade over chicken. Seal bag and marinate for at least 1 hour but not more than 4 hours.

Preheat broiler on low setting (rack will be in upper postion) -OR- if your broiler has no hi/low setting, place rack about 4-inches below the heat source.

Remove chicken from marinade; discard marinade.

Place chicken, skin side down, on a broiler pan or use a rack placed in a baking sheet.

Broil chicken for 20 minutes; turn and broil for an additional 15-20 minutes, or until done (juices will run clear)

Chicken may also be prepared on an outside BBQ. Same directions apply.

Serves 4.

Lemon Chicken

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Tara’s Honey Lemon Chicken

Judith Hannemann — Fri, 07 Mar 2014 00:00:00 +0000

Tara’s Honey Lemon Chicken

Vibrant citrus flavor and sweetness of honey combine to make the most perfect baked lemon chicken.

This is quite possibly the most perfect chicken recipe I’ve ever made. Plus, it’s low-fat!

I found this recipe on Tara McConnell’s Temp-Tations Facebook page and it sounded very interesting and I had all the ingredients. At first I was going to omit the onions. I am glad I didn’t…they are the most WONDERFUL part of this dish!!!

The perfect baked chicken

The onions slowly caramelize during the baking and pick up the nice sweetness from the honey and the citrusy bite of the lemon.

The chicken gets golden just from the oven baking, however, I wanted a bit more brown so I popped it under the broiler for a couple of minutes. I also found I had to cook this close to an hour, even though Tara’s directions called for 45 minutes. Perhaps my chicken pieces were a bit larger, but that’s why I gave the range.

Tara’s Honey Lemon Chicken

She did list chicken stock as an alternative to the wine, but if you have the wine, don’t opt for the stock as the onions had a nice pop of flavor thanks to the dry wine. I used Chardonnay.

The platter is the tray from my Temp-Tations yellow Old World tea set. Available at the Temp-Tations website:
Temp-tations.com

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Tara's Honey Lemon Chicken

Vibrant citrus flavor and sweetness of honey combine to make the most perfect baked lemon chicken.

Prep Time10

Cook Time1

Total Time1 10

Course: Chicken, Dinner

Cuisine: American

Keyword: chicken

Servings: 4

Calories: 433kcal

Author: Judith Hannemann

Ingredients

8 medium skinless chicken thighs or drumsticks or combo
1 large onion thinly sliced
1/2 cup dry white wine or chicken stock
1/2 cup honey
zest & juice of 1/2 large lemon
salt & pepper

Instructions

Preheat oven to 375 degrees F.
Place sliced onion in the bottom of a 13 x 9-inch baker--spread the onions out evenly. Add wine or stock.
Place chicken parts on top of onions in pan. Sprinkle with salt and pepper to taste.
Mix honey, lemon zest and lemon juice. Brush the chicken parts with some of the honey/lemon mixture.
Place in oven and bake 45-60 minutes, basting with glaze every 15 minutes.
If you desire a bit of crispness, pop chicken under broiler for about 3-5 minutes (I did this).

Nutrition

Beautiful citrus flavor in every bite.

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Lemon Chicken Oreganata

Judith Hannemann — Thu, 15 Aug 2013 23:00:00 +0000

Lemon Chicken Oreganata

A less tart and herb-infused version of the famous Chicken Piccata. Easy and on the table in 30 minutes!

Most chicken piccata recipes are a little too sour for my taste. I do have a classic version under my Gastrolux Recipe Tab in the sidebar.

I adapted this plus added some of this wildly delicious hot and spicy oregano I am growing. If you can’t come by fresh then a pinch to 1/4 tsp of dry will do. You don’t want to overpower it (but it’s totally OK if you want to LOL).

Lemon Chicken Oreganata

2 large boneless skinless chicken breasts
1/4 cup finely chopped onion
1 clove garlic, minced
4 3-inch sprigs fresh oregano*
1/2 tsp salt
1/4 tsp black pepper
3 tbs butter
1 tbs olive oil
1/4 cup heavy cream
2 tsp sugar
1 tbs capers
1 1/2 cups dry white wine
1/2 cup water
2 tbs lemon juice
1/4 tsp lemon zest
1 pouch Swanson Flavor Boost chicken flavor*
Seasoned flour:
1/2 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

*NOTE: 1/4 tsp dry oregano may be substituted for the fresh, but the fresh is *much* better. A better-quality stock cube may be substituted for the Swanson Flavor Boost.

Mix ingredients for seasoned flour; set aside.

Pound chicken breast with a meat mallet or similar instrument between 2 sheets of waxed paper or plastic wrap until meat is a uniform thickness, about 1/4-inch. Cut each breast in half .

Heat 2 tbs of butter in a large, heavy skillet over medium heat. Dredge chicken in seasoned flour mix. Saute chicken breasts over medium heat until golden brown on each side, about 5 minutes per side. Remove from pan.

Add the olive oil to the pan and heat. Add onion and garlic and saute until onion is translucent, about 3 minutes.

Add wine and water to pan and deglaze (scrape up browned bits at the bottom). Add Flavor Boost, oregano, lemon juice and zest. Stir. Add chicken back to pan, bring to boil, reduce heat to low and simmer for 15 minutes.

Remove chicken from pan and add salt, pepper, remaining 1 tbs butter, sugar and cream. Stir to combine. Add chicken back to pan and simmer for 5-10 minutes or until sauce reduces by about 25%. Top with capers.

Serve with pasta if desired.

Makes 4 servings.

Lemon Chicken Oreganata

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