Poultry Essentials The Best Lemonlemon Chicken Recipes

Steps:

• Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
• In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
• In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
• Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

Steps:

• PREP/PREPARE
• For this recipe you will want a rimmed baking sheet, and (if you have one) a wire rack that fits the baking sheet.
• Gather your ingredients (mise en place).
• In a small bowl, mix together the salt, lemon-pepper, and black pepper.
• Carefully pull the skin away from the breast, and legs, and use your hands to push half the spice mix under the skin, and the other half, rub into the bird's cavity.
• Cut one of the lemons in half, place into the cavity, and truss the bird up.
• Place, on a plate, or baking sheet, and put into the refrigerator, uncovered, for 24 hours.
• Chef's Note: Some dry-brine recipes say you can leave it in the fridge for up to 3 days. However, in my tests, I did not notice any significant difference in flavor between 24 hours, and 72 hours. As a matter of fact, I found that after three days, the breast meat was a bit mushy...
• Place a rack in the bottom position, and preheat the oven to 375f (190c).
• Place the chicken on a parchment-lined baking sheet, rub with the olive oil, and sprinkle with a bit of salt and pepper.
• Cut the other lemon in half, and place on the rack with the chicken.
• Chef's Note: You will notice in the photo, that I also added a few carrots, and potatoes.
• Place in the preheated oven, and bake for 1 hour.
• Turn the heat up to 425f (220c).
• Bake until the chicken is cooked through, and looks nice and brown, about 20 - 25 additional minutes.
• PLATE/PRESENT
• Cover and let rest for about 20 minutes, then squeeze the baked lemons over the chicken, and carve. Enjoy.
• Keep the faith, and keep cooking.

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:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut the chicken up into bite-sized pieces
• Take the baked garlic, add a pinch of salt, and use the flat side of a kitchen knife to smash it up.
• Chef's Note: If you have never baked garlic, here is how you do it: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• In a small bowl, whisk together the garlic, tamari sauce, and vinegar.
• Add the chicken, cover the bowl, and place in the fridge for several hours.
• Chef's Tip: If you perform this step in the morning, by dinner time it will be more than ready to go.
• Combine the salt, pepper, and paprika in a small bowl.
• Remove the chicken from the marinade and sprinkle with the seasoning mixture.
• Add the grapeseed oil to a skillet over medium heat.
• Chef's Note: The skillet needs to be large enough to hold the chicken, and the sauce.
• When the oil begins to simmer, add the chicken.
• Cook until nice and brown on all sides, about 8 - 10 minutes.
• Remove the chicken and reserve.
• Add all the ingredients for the Lemon/Honey sauce to a small bowl, and whisk to combine.
• Add the liquid to the skillet, and increase the heat to medium high.
• Chef's Note: Use a wooden spoon to scrape up any brown bits (fonds), and allow them to dissolve into the liquid.
• When the liquid comes up to a boil, reduce the heat back to medium, and allow it to simmer until it thickens, about 2 - 3 minutes.
• Chef's Tip: If the sauce is a bit too thick for your liking, add more chicken stock, a tablespoon at a time, to thin it out. I like my sauce thick.
• Chef's Note: While the sauce is simmering, do a final tasting for proper seasoning.
• Return the reserved chicken to the skillet, and lightly simmer until the chicken is heated through, about 1 - 2 minutes.
• PLATE/PRESENT
• Serve over rice, spoon some of the yummy sauce over the top, and garnish with sesame seeds. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Arrange the chicken in a layer, skin-side up, in a shallow ovenproof dish. Put all the remaining ingredients in a bowl and warm in the microwave or a small pan for 1 min. Stir everything together and pour over the chicken.
• Roast the chicken for 30-40 mins, basting every 10 mins. The juices will gradually thicken and give the chicken a shiny coating. Leave the chicken to stand for 5 mins before serving with new potatoes and a green salad.