LEMONY MEDITERRANEAN CHICKEN
This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.
Provided by joecraig
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
- Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
- Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.
Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.1 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 9.2 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 511 mg, Sugar 6.2 g
MEDITERRANEAN LEMON CHICKEN
This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
- Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
- Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 2.8 g, Cholesterol 105.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 2.9 g, Sodium 199.6 mg
MEDITERRANEAN BAKED CHICKEN WITH LEMON
While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. I showed my daughters how to bake chicken with garlic roasted potatoes. We finished with our homemade baklava. -Shirley Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 385 calories, Fat 26g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 469mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
MEDITERRANEAN LEMON GARLIC CHICKEN
The recipe is from a cookbook about Mediterranean food. Versions of this recipe could be found in Spain, Italy and France, and of course in Dalmatia. I made it several times already and every time was perfect, so I decided to share it with you.
Provided by nitko
Categories Chicken
Time 1h40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the stock into the pan and bring to the boil. Add the garlic cloves, cover and simmer gently for 40 minutes.
- Heat the butter and oil in a sauté or frying pan, add the chicken thighs (you can cut them in halves) and cook them gently on all sides until golden. Transfer them to an ovenproof dish.
- Preheat oven to 190°/375°/gas 5.
- Strain the stock and reserve it. Distribute the garlic and lemon slices among the chicken pieces.
- Add the flour to the fat in the pan in which the chicken was browned and cook, stirring, for 1 minute. Add the wine, stirring constantly and scarping the bottom of the pan, than add the stock. Cook stirring until the sauce has thickened and is smooth. Season it with salt and pepper.
- Pour the sauce over the chicken, add dried basil, cover and cook in the oven for 40-45 minutes. If a thicker sauce is required, lift out the chicken pieces and reduce the sauce by boiling rapidly until it reaches desired consistency.
- Scatter over the chopped parsley (or fresh basil) and serve with boiled new potatoes or rice.
Nutrition Facts : Calories 842.6, Fat 55.2, SaturatedFat 17, Cholesterol 242, Sodium 1401.9, Carbohydrate 16.1, Fiber 1.1, Sugar 2.8, Protein 60.7
MEDITERRANEAN LEMON OLIVE CHICKEN
This dish sounds wonderful! IMHO. I'm planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1.
Provided by Chef Patience
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
- Slice lemons thinly, and then cut slices in half.
- If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
- Add the lemons, olives, broth, and water. Simmer for 10 minutes.
- Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
- Cover and simmer until chicken is cooked, about 15 minutes.
Nutrition Facts : Calories 218.9, Fat 14, SaturatedFat 3, Cholesterol 46.4, Sodium 677.1, Carbohydrate 7.8, Fiber 2.4, Sugar 1.4, Protein 17.2
MEDITERRANEAN LEMON CHICKEN
A quick and easy saute with the flavors of the Mediterranean in a light sauce. I like this served over basmati rice: the fragrant rice compliments the lemon and oregano and makes a nice meal. And the rice cooks in the time it takes to make this entree, so everything is ready at the same time. A note on the use of arrowroot instead of cornstarch: Arrowroot is a good thickener for an acidic liquid (Cornstarch loses potency in acids.) It is also a good choice if your sauce is mildly flavored. When you're looking for a high-gloss finish, use arrowroot.
Provided by East Wind Goddess
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the chicken pieces in the butter and olive oil until golden.
- Add minced garlic and shallots.
- Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper.
- Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce.
- Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute.
- Continue stirring until the sauce thickens and a glaze is formed.
- Remove from the stove and serve over basmati rice.
MEDITERRANEAN LEMON CHICKEN
This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.
Provided by ngibsonn
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C).
- In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper.
- Stir until mixed.
- Remove skin from chicken pieces and discard.
- Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish.
- Cover dish and bake for 20 minutes.
- Turn and baste chicken.
- Reduce heat to 400°F (205°C) and bake uncovered, basting every 10 minutes, for about 30 more minutes.
- Serve chicken with pan juices.
Nutrition Facts : Calories 508.9, Fat 33.9, SaturatedFat 9, Cholesterol 207.9, Sodium 344.6, Carbohydrate 4, Fiber 1.6, Protein 46
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