i need a simple recipie for lemon chicken with garlic.....like how do i cook it and add the lemony garlic taste cooked right in...?????Can someone give me a recipe for lemon chicken with garlic???
15 chicken thighs or boneles breats
8 large potatos quartered
1 quart vegetable oil to frying
5 lemons, juiced
2 tps of lemon zest
6 cloves crushed garlic
2 tablespoons dried oregano
2 tablespoons dried parsley
1 onion, minced
salt and pepper to taste
Preheat the oven to 350 degrees C
Arrange the chicken pieces in a 10x15 inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2 inch deep oil until golden brown, then put them in the pan with the chicken.
Combine the Lemon zest, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.Can someone give me a recipe for lemon chicken with garlic???
INGREDIENTS:
4 to 5 pounds chicken parts
2 tablespoons grated lemon peel
1/2 cup lemon juice
2 cloves garlic, crushed
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
1/4 cup melted butter
2 lemons, thinly sliced
1/2 cup chopped fresh parsley
PREPARATION:
Wash chicken parts and pat dry. Arrange the chicken in single layer in a large shallow dish.
In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; refrigerate for 3 to 4 hours, turning several times to coat well.
Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425掳 for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.
Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately. Serve with hot cooked rice or noodles.
Lemon chicken recipe serves 8.
Here is a Chicken Piccata recipe that you might like:
INGREDIENTS:
6 to 8 chicken breast halves, boneless, no skin
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon paprika, or to taste
3 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken broth or water
3 tablespoons fresh lemon juice
6 to 8 thin slices of lemon
3 tablespoons capers (optional)
PREPARATION:
Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well. Heat butter and olive oil in a large skillet. Saut茅 chicken breasts in batches, about 3 minutes on each side.
Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.
Chicken Piccata recipe serves 6 to 8.
This recipe is especially good since you marinade the chicken and the lemony garlic taste is deep inside of the tasty meat.
Lemon chicken with garlic and butter.
INGREDIENTS:
* 4 to 5 pounds chicken parts
* 2 tablespoons grated lemon peel
* 1/2 cup lemon juice
* 2 cloves garlic, crushed
* 2 teaspoons dried thyme
* 1 1/2 teaspoons salt
* 1 teaspoon black pepper
* 1/4 cup melted butter
* 2 lemons, thinly sliced
* 1/2 cup chopped fresh parsley
PREPARATION:
Wash chicken parts and pat dry. Arrange the chicken in single layer in a large shallow dish.
In a small bowl, whisk together lemon peel, lemon juice, garlic, dried thyme, salt, and pepper. Spoon lemon mixture over chicken; refrigerate for 3 to 4 hours, turning several times to coat well.
Remove chicken from marinade and drain well, reserving marinade. Arrange chicken in a 2-quart shallow baking dish. Brush with melted butter. Bake at 425掳 for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.
Garnish chicken with lemon slices and sprinkle with chopped parsley. Boil remaining marinade for 1 minute and spoon a little over the chicken just before serving, or serve separately. Serve with hot cooked rice or noodles.
Lemon chicken recipe serves 8.
Here's a good start.
http://web.foodnetwork.com/food/web/sear鈥?/a>
www.allrecipes.com
We use boneless skinless chicken thighs for this, but breasts would work too.
Juice of 2 large lemons (Zest lemons before juicing them)
4 cloves of garlic crushed
8 boneless, skinless chicken thighs
Wash chicken, pat dry.
Place in a large Ziploc bag, pour lemon-garlic mixture over and seal. Refrigerate for at least one hour.
Remove chicken from bag; place in baking dish. Pour remaining marinade over chicken, reserving lemon zest, and place in a 350 oven for about 45 mins or til chicken is done. While chicken is cooking, measure 1 cup rice into a sauce pan and add 2 cups water or stock and lemon zest. Cover and cook on med low heat til rice is done. Open a can of cream of Mushroom soup and heat...add just enough liquid to make gravy. If you have broccoli, steam til desired doneness. Serve chicken, rice w gravy and broccoli on the side. I think that works really good and it you are adventurous at all, you can make a Hollandaise sauce for the broccoli, chicken and rice and forget the mushroom soup gravy.
Stuff a whole chicken with a lemon that has been washed very well and a whole head of garlic (broken up into cloves but you can leave the skin on).
Bake at you would normally bake a chicken (325F for 20-25min /lb).
The garlic mellows and you can spread it on bread.
The lemon makes the chicken juicy and delicious.
Or this recipes sounds good to:
http://www.dvo.com/recipes_archive/garli鈥?/a>
Garlic-Lemon Double Stuffed Chicken
Serves: 8
Ingredients:
* 8 boneless, skinless chicken breast halves
* 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
* 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
* 1 cup milk
* 1 1/2 cups Italian seasoned bread crumbs
* 1/2 cup grated Romano cheese
* 1 tablespoon minced garlic
* 3/4 cup butter, melted
* 2 tablespoons lemon juice
* 1/2 teaspoon garlic salt, or to taste
* 1/2 teaspoon paprika (optional)
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with shortening or oil.
Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Help on downloading recipes
Sam's Club and many grocery stores do sell a Lemon/Garlic spice mix. My suggestion on the cooking would be to make a light marinade with perhaps a quarter cup of Italian dressing, several tablespoons of the Lemon Garlic mix, and about 3 cups of water... allow the chicken to soak in the marinade for at least an hour, some marinades can go for 24 hours before cooking. I would slowly pan fry the chicken with a light coating of olive oil, turning at least twice to help cook evenly. Look at your cookbooks or online at reciepe suggestions for even more ideas.
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