Lemon Chicken Pieces Recipes

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.

Steps:

• Wash the chicken well. Cut the chicken into 8 serving pieces, keeping the back and giblets for broth.
• Put the lemon juice into a large non-reactive bowl or container with the salt, stir to dissolve. Add the chicken, skin side down, and move to coveur each piece as well as possible. Cover and chill overnight, or up to 24 hours. Remove from the refrigerator two or three hours before cooking. Drain and discard the juice. Spread flour on a plate. Heat a large skillet or sauté pan with lard or oil. Heat oven to 325 degrees.
• Secure the cut skin of the chicken in a few spots with toothpicks, if desired (recommended for breasts). Dredge breasts in flour and cook quickly till brown on the skin side, flip and cook only about 1 minute more, just to coat with the oil.
• Dredge remaining pieces in flour and cook crisp, briefly on both sides.
• Transfer all pieces to a 13x9 dish, it is okay if the dark pieces overlap one another a little.
• Sprinkle well with salt and several grinds of black pepper.
• Cover with the zest and the sugar, lay over the lemon slices. Combine the liquid and extract, pour into the bottom of the dish. Put into the middle level of the preheated 325 oven and bake for approximately an hour and ten minutes The breasts should reach an internal temperature of 150-155 degrees, because of the marinade, the meat will be done a little prematurely, it will be very tender. A turkey baster may be used, if desired, but it is not strictly essential.
• Transfer the chicken pieces to a platter, and serve at once, spoon over the delicious juices.

Steps:

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
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Steps:

• Preheat oven to 200°C
• Juice 1 lemon. Cut remaining lemon into wedges.
• Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan.
• Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.
• Roast for 45 minutes or until chicken is golden and lemons slightly charred.
• Serve with steamed beans.