LEMON-GARLIC SKILLET CHICKEN AND POTATOES
For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
- Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley.
- Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.
GRILLED LEMON CHICKEN
Good tasting marinade for chicken. Quick and easy.
Provided by KRCTLC
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
- Preheat grill for high heat.
- Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 462.3 mg, Sugar 0.7 g
GRILLED LEMON-GARLIC CHICKEN
This grilled lemon-garlic chicken recipe is easy to make and full of flavor. It is a family favorite. Nothing like a bottle from the store; 100 times better.
Provided by ReachtotheStars
Categories BBQ & Grilling Chicken
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 626.6 calories, Carbohydrate 6.6 g, Cholesterol 64.6 mg, Fat 56.8 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 8.2 g, Sodium 350.3 mg, Sugar 1.6 g
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Skewer with wooden sticks.
GRILLED LEMON GARLIC POTATOES
Make and share this Grilled Lemon Garlic Potatoes recipe from Food.com.
Provided by 4-H Mom
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring potatoes and water to cover to a boil in a large Dutch oven over medium high heat, cook 20 to 25 minutes or until tender. Drain and toss with 2 tablespoons olive oil.
- Stir together lemon rind, nest five ingredients and remaining 2 tablespoons olive oil.
- Coat a cold cooking grate with cooking spray and place on grill over medium heat, (350 degrees).
- Place potatoes on cooking grate and grill, covered with grill lid, 5 minutes, turning occasionally.
- Gently toss hot potatoes with lemon mixture.
- Serve immediately or at room temperature.
Nutrition Facts : Calories 237.3, Fat 7, SaturatedFat 1, Sodium 451.4, Carbohydrate 40.3, Fiber 5.1, Sugar 1.9, Protein 4.7
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GRILLED LEMON CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
Cuisine AmericanTotal Time 55 minsCategory EntreeCalories 216 per serving
- Pat chicken dry and pound chicken if some parts are too thick. Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for at least 30 minute
- Preheat grill or grill pan to medium high heat. Place chicken on the grill for 5-7 minutes. Use tongs to flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade
- Remove chicken from the grill. Sprinkle with parsley and serve with lemon wedges and vegetables, if desired.
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5/5 (11)Category Main CourseCuisine AmericanCalories 493 per serving
- Place the sliced leeks in a medium bowl filled with water. Let the leeks soak for about 5 minutes. Drain the water from the leeks using a colander. Rinse the leeks under water to remove any remaining dirt particles. Dry the leeks.
- Arrange the leeks, potatoes, and garlic cloves on the sheet pan. Pour half the olive oil over the veggies (you don't need to be precise with your halving, just as close as possible), and squeeze half of the lemon over the veggies. Sprinkle with 1 tsp of salt and 1/4 tsp of the black pepper. Toss to combine. Push the veggies to the edges of the sheet pan, forming a space in the center of the sheet pan for the chicken.
- Arrange the chicken in the center of the sheet pan. Drizzle the remaining olive oil over the skin of the chicken thighs, and squeeze the juice from half the lemon over the chicken. Sprinkle the skin with the remaining salt, pepper, and all the thyme. Rub your hands over the skin to evenly distribute the spices, if needed.
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