Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.
Time 1h Yield 4 servings. Number Of Ingredients 11 Steps:
In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4-6 hours. , Drain and discard marinade. Grill chicken, covered, over low heat for 50-60 minutes or until juices run clear, turning several times.
Time 1h Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
Time 1h40m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic. Season with salt and pepper. Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken. Roast for 1 1/2 hours in a preheated oven of 325 degrees. Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.
Time 3h55m Yield 4 Number Of Ingredients 7 Steps:
Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours. Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken. Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Time 55m Yield 3 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent. Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Time 4h35m Yield 6 servings. Number Of Ingredients 11 Steps:
Combine the oregano, seasoned salt and pepper; rub over chicken. Place in a 3-qt. slow cooker. , In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook until heated through, about 15 minutes. Serve chicken with sauce and, if desired, rice.
Time 1h10m Yield 6 servings. Number Of Ingredients 8 Steps:
Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.
Time 2h15m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Cut chicken thru the back part way to lay flat in a 13x9 inch casserole dish. Pour lemon juice over chicken, about 1/4" juice in pan. Add spices on top of chicken. Refrigerate for about 1 hour,turning once. Bake at 350 uncovered for 1 hour,covered for 1 hour. Pour juices over chicken when serving.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
On a cutting board, cut the chicken breasts in half, widthwise. Lay chicken flat and season both sides with salt and pepper. Gently coat the chicken pieces in the flour, shaking off any excess. Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan. Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown. Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through. Remove the chicken from the skillet and set aside. Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan. Add the rest of the stock and the cream and stir. Season with salt and pepper, and add the lemon juice. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons. Spoon the sauce over the chicken. Remove from heat. Sauce will thicken as it cools. Serve with parsley and extra sauce. Enjoy!
Time 1h40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Remove the giblets from the chicken, and rinse the chicken with cold water. Pat dry. Punch holes in the lemon rinds with a wooden pick. Cut the lemons in half. Place the lemon halves in the cavity of the chicken. (Sometimes I add a quarter or two of onion or celery pieces here). Truss the chicken; place the chicken, breast side up, on a lightly greased baking rack in a shallow roasting pan. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone. Combine the oil and the rest of the ingredients in a small bowl, stirring well. Brush the chicken with 1/4 cup of the oil mixture – take the time to loosen the skin and rub some of the mixture into the meat, but make sure you oil the skin so it is deliciously brown and crisp. Bake, uncovered, at 375 degrees for 1 1/2 hours or until the meat thermometer registers 170 degrees, brushing occasionally with the remaining oil mixture. Remove the chicken to a serving platter. Let it rest for at least 5-10 minutes before carving.
Time 3h10m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 300 degrees F (150 degrees C). Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.
More about “moist lemon chicken recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In shallow dish, combine the first five ingredients. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Place in greased 13x9x2 baking pan; drizzle with remaining butter mixture. Bake uncovered at 350 for 25-30 minutes or until juices run clear.
