Lemon Garlic Chicken - 0 views

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  #1 Linwood Shaw on 03 May 12

   

  Make this using either chicken breasts or chicken thighs, what you have on hand or even locate on sale.
  This particular recipe normally requires leaving the skin on. Since the chicken is baked with the sauce, often it can lack color when the baking is done. Because of this it really works effectively to run the almost-cooked chicken under the broiler for just a little bit, until it's golden and beautiful. This recipe works magnificently together with herbed rice, or rice pilaf, and don't forget to serve the sauce.
  One additional note - if you would like, it is possible to double the recipe, then allow the additional chicken freeze using the sauce as a marinade. Just cover it well, then defrost within the refrigerator prior to cooking. Or maybe make the recipe as written, separate it into individual portions, freeze these individually, and you have a fantastic recipe for one or two. Perfect Baked Lemon Garlic Chicken in no time!
  Prep Time: 20 minutes
  Cook Time: 35 min
  Will serve: 4 servings
  
  Ingredients
  * 1/4 cup olive oil -- I love full flavored versus extra virgin, but what you may like
  * 3 tablespoons minced garlic
  * 1/3 cup dry white wine
  * 2 lemons, 1 zested and also squeezed and 1 sliced up into wedges
  * 2 tbsp fresh squeezed lemon juice
  * 1 teaspoon dried rosemary
  * 1 1/2 tsp. dried oregano
  * 1 tsp . chopped fresh thyme leaves
  * Kosher salt and freshly ground black pepper
  * 4 boneless chicken breasts, skin on
  * Fresh parsley, finely chopped, to finish
  * Optional - Four oz. quartered cherry tomatoes
  * Optional - 1 tbs capers
  Directions
  Preheat oven to 400 degrees F.
  With a small pot over medium low temperature, warm the olive oil till very warm. Add garlic and cook for just about one minute. Do not allow it to burn - you actually simply want to allow the flavors begin to bloom.
  Remove the oil from the heat, and add white wine, lemon zest, fresh lemon juice, herbs and ½ tsp . of kosher salt along with ½ tsp . of fresh black pepper to the oil. Mix to combine, and place in the bottom of a 9x13 baking dish.
  Dry chicken well and set all of them in the casserole, turning to coat with the sauce. Position them skin side up. Sprinkle lightly with salt and pepper (yes, that is once more). Place lemon wedges around your chicken, and add the cherry tomatoes and capers in case you are using them.
  Cook chicken for 30-35 minutes, depending on the size the chicken pieces. You need an interior temperature of 165F. If the skin is underdone or too soft, allow them to broil just for a little bit or until golden. Cover casserole with foil, and allow chicken to rest for ten minutes prior to serving. Taste, and then adjust seasonings as needed. Serve with its own juices, and sprinkle with freshly chopped parsley.
  
  * Note -- you can use boneless, skinless chicken pieces and there usually are pluses and minuses to either types. Skinless cooks a little more quickly, but could dry out and does not truly look golden. Skin on pieces is often golden and toasty, yet are a bit more fatty, and may appear a lttle bit 'flabby' with out care. Truthfully -- they both taste fantastic.
  
  lemon garlic chicken, lemon and garlic chicken

   

  <div class="cArrow"> </div><div class="cContentInner">Make this using either chicken breasts or chicken thighs, what you have on hand or even locate on sale. <br />This particular recipe normally requires leaving the skin on. Since the chicken is baked with the sauce, often it can lack color when the baking is done. Because of this it really works effectively to run the almost-cooked chicken under the broiler for just a little bit, until it's golden and beautiful. This recipe works magnificently together with herbed rice, or rice pilaf, and don't forget to serve the sauce. <br />One additional note - if you would like, it is possible to double the recipe, then allow the additional chicken freeze using the sauce as a marinade. Just cover it well, then defrost within the refrigerator prior to cooking. Or maybe make the recipe as written, separate it into individual portions, freeze these individually, and you have a fantastic recipe for one or two. Perfect Baked Lemon Garlic Chicken in no time!<br />Prep Time: 20 minutes<br />Cook Time: 35 min<br />Will serve: 4 servings<br /><br />Ingredients<br />* 1/4 cup olive oil -- I love full flavored versus extra virgin, but what you may like<br />* 3 tablespoons minced garlic<br />* 1/3 cup dry white wine<br />* 2 lemons, 1 zested and also squeezed and 1 sliced up into wedges<br />* 2 tbsp fresh squeezed lemon juice<br />* 1 teaspoon dried rosemary<br />* 1 1/2 tsp. dried oregano<br />* 1 tsp . chopped fresh thyme leaves<br />* Kosher salt and freshly ground black pepper<br />* 4 boneless chicken breasts, skin on <br />* Fresh parsley, finely chopped, to finish<br />* Optional - Four oz. quartered cherry tomatoes<br />* Optional - 1 tbs capers<br />Directions<br />Preheat oven to 400 degrees F.<br />With a small pot over medium low temperature, warm the olive oil till very warm. Add garlic and cook for just about one minute. Do not allow it to burn - you actually simply want to allow the flavors begin to bloom. <br />Remove the oil from the heat, and add white wine, lemon zest, fresh lemon juice, herbs and ½ tsp . of kosher salt along with ½ tsp . of fresh black pepper to the oil. Mix to combine, and place in the bottom of a 9x13 baking dish.<br />Dry chicken well and set all of them in the casserole, turning to coat with the sauce. Position them skin side up. Sprinkle lightly with salt and pepper (yes, that is once more). Place lemon wedges around your chicken, and add the cherry tomatoes and capers in case you are using them.<br />Cook chicken for 30-35 minutes, depending on the size the chicken pieces. You need an interior temperature of 165F. If the skin is underdone or too soft, allow them to broil just for a little bit or until golden. Cover casserole with foil, and allow chicken to rest for ten minutes prior to serving. Taste, and then adjust seasonings as needed. Serve with its own juices, and sprinkle with freshly chopped parsley.<br /><br />* Note -- you can use boneless, skinless chicken pieces and there usually are pluses and minuses to either types. Skinless cooks a little more quickly, but could dry out and does not truly look golden. Skin on pieces is often golden and toasty, yet are a bit more fatty, and may appear a lttle bit 'flabby' with out care. Truthfully -- they both taste fantastic.<br /><br /><a href="http://thethrillbillygourmet.blogspot.com/2012/05/baked-lemon-garlic-chicken.html" rel="nofollow">lemon garlic chicken</a>, <a href="http://www.ThrillbillyGourmet.com" rel="nofollow">lemon and garlic chicken</a></div>

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