GLAZED LEMON CHICKEN AND RICE
A 20-minute stir-fry starts with instant rice and quick-to-cook chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside.
- Cook rice in 1 cup water as directed on package; keep warm.
- Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low.
- Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice.
Nutrition Facts : Calories 460, Carbohydrate 71 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 21 g, TransFat 0 g
ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB
A tangy rhubarb-lemon glaze gives roasted chicken a touch of sweetness and a deeply golden, crunchy skin. The rhubarb, which is cooked in the oven along with the chicken (but in a separate pan), becomes syrupy and soft, scented with thyme, coriander and fresh ginger. Some of the rhubarb mixture is brushed over the bird to help bronze its skin, while the rest makes a chutney-like condiment to serve alongside. If you have thin-skinned, mildly sweet Meyer lemons, you can skip the blanching in Step 3 and add the slices straight from the rhubarb pan. Regular lemons, especially those with a lot of the bitter white pith, really benefit from a brief blanch. This dish is wonderful over polenta or rice, which can absorb both chicken and rhubarb juices. Add a simple green salad (spinach is especially nice here), and dinner is done.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
- Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
- Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
- In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
- When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
- Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
- Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
- Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.
ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE
Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Roasted Garlic Glaze:.
- Preheat the oven to 325 degrees F.
- Cut off the top third of each head of garlic.
- Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Into a food processor squeeze each head of garlic gently to release the flesh.
- Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
- Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
- Transfer to an airtight container and refrigerate until ready to use.
- (The glaze can be made up to 1 day in advance).
- For the Chicken:.
- Preheat the oven to 375 degrees F.
- Separate the legs& thighs.
- Season the chicken on both sides with the Essence.
- Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
- Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
- Remove from the heat.
- Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
- Roast for 16 minutes.
- Remove from the oven and carefully turn the chicken halves with tongs.
- Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
- For the Lemon Herb Sauce:.
- In a small saucepan, bring the chicken stock to a simmer.
- Transfer to a blender or food processor.
- Add the mustard and process on high speed.
- With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
- Serve immediately.
LEMON GLAZED CHICKEN BREASTS
Just double or triple to make more servings or meals. Source: Don't Panic - Dinner's in the Freezer
Provided by Brookelynne26
Categories Chicken Breast
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- POund chicken breasts to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken in mixture. Lay flat on cookie sheet, cover with plastic wrap and flash freeze for 1 hour. Mix together butter, lemon juice, honey, and soy sauce. Place in a 1 quart size freezer bag. Freeze glaze. Place frozen chicken breasts in a separate bag and freeze.
- On cooking day allow chicken and glaze to thaw in the refrigerator. Place chicken in baking dish and pour glaze over. Bake at 350 F for 1 hour. Glaze will thicken as it cooks.
Nutrition Facts : Calories 436.7, Fat 17, SaturatedFat 10.1, Cholesterol 109.1, Sodium 522.7, Carbohydrate 41.5, Fiber 0.8, Sugar 23.9, Protein 30.4
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