Lemon Dill Chicken Recipes

Steps:

• Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon zest., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill., Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°)., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
• Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.

Steps:

• Mix all ingredients except chicken in a dish.
• Add the chicken, and turn to coat with the marinade.
• Cover and refrigerate 3 hours at the least, but no more than 24.
• Set oven on broil.
• Spray a broiler pan with nonstick spray.
• Lift the chicken out of the marinade, reserve the marinade.
• Put the chicken in the pan.
• Broil the chicken 5-7 inches from heat for 7 minutes, then turn and brush with marinade.
• Cook another 7 minutes or until juices run clear.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Set chicken breasts into a shallow casserole dish and brush 1 tablespoon honey onto each breast.
• Zest 1 lemon, then cut in half. Slice remaining lemons. Squeeze juice from 1 lemon over the tops of the chicken breasts and sprinkle with lemon zest. Combine dill, oregano, basil, garlic powder, salt, and pepper in a small bowl and sprinkle spices on top of the chicken. Cover chicken breasts with lemon slices and set 1 tablespoon butter on each piece of chicken breast.
• Bake until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
• Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
• Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

Steps:

• Heat the oil in a non stick pan and cook the chicken over medium heat until a nice golden brown on each side.
• Takes about 8mins in total.
• Meanwhile mix wine, dill, lemon rind, juice and lemon pepper seasoning together.
• Pour over browned chicken and heat to boiling, then reduce and simmer for about 15mins.
• Remove chicken from pan and bring sauce back to the boil to reduce to about half.
• Pour over chicken and garnish with the parsley or spring onion.
• Serve over boiled or steamed rice with a salad on the side if liked.

Steps:

• Mix together 2-tbsp flour, salt and pepper. Coat chicken with mixture.
• Heat oil in large non-stick skillet. Add breasts and cook over medium-high heat until golden brown, turning once and cooked through.
• Remove chicken to a plate.
• Add chicken broth flour mix, lemon juice and garlic to skillet. Bring to a boil, then reduce to a simmer for 1-minute or until slightly thickened.
• Remove skillet from heat and add butter and fresh dill.
• Return chicken to skillet and coat with sauce.

Steps:

• Spray a meduim casserole dish with non-stick spray. Spoon 1/4 of the lemon dill sauce over the bottom. Arrange chicken breasts on top in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 min at 425 until chicken is tender and no longer pink.

Steps:

• Preheat oven to 425 degrees.
• Combine all ingredients except chicken in a small bowl.
• Spray a medium casserole dish with nonstick cooking spray.
• Spread 1/4 of the lemon dill sauce on bottom of pan.
• Arrange chicken breasts on top of sauce in a single layer.
• Pour remaining sauce over chicken and spread evenly.
• Bake uncovered for 30-35 minutes, until chicken is no longer pink in the middle.