Lemony Herb Drumsticks Recipes

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LEMONY HERBED DRUMSTICKS

Make and share this Lemony Herbed Drumsticks recipe from Food.com.

Provided by Tonkcats

Categories     Poultry

Yield 1 batch

Number Of Ingredients 8



Lemony Herbed Drumsticks image

Steps:

  • Put drumsticks in a large plastic bag.
  • Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all.
  • Refrigerate for 2 to 4 hours or overnight. Put everything in the crock pot and cook for 5 to 6 hours on low.
  • Place drumsticks in a baking pan and broil for a few minutes to brown, then serve.

Nutrition Facts : Calories 2445.1, Fat 132.1, SaturatedFat 34.5, Cholesterol 1105.5, Sodium 1141.3, Carbohydrate 11.1, Fiber 1, Sugar 3.6, Protein 263.8

3 -4 lbs chicken drumsticks
2 tablespoons lemon juice
1/2 cup white wine or 1/2 cup marsala
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/4 cup onion, chopped
1 clove garlic, minced
salt and pepper

SIMPLE LEMON HERB CHICKEN

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6



Simple Lemon Herb Chicken image

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

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