Today I was craving some lemon chicken. I found a recipe on Food Network that got good ratings and decided to give it a try. I did change the original recipe slightly by sauteing "naked" chicken (no flour coating) and omitting the honey. This was very flavorful and zingy.
Baked Lemon Rosemary Chicken
Adapted from a recipe by Food Network Kitchens(click here to print)
3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
lemon pepper and salt (I used Penzey's Sunny Spain salt-free blend)
3 Tbsp. extra-virgin olive oil
1 large onion, thinly sliced
Zest of 1 large or 2 small lemons
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary, minced
1/4 cup fresh lemon juice
1 cup chicken broth
lemon pepper and salt (I used Penzey's Sunny Spain salt-free blend)
3 Tbsp. extra-virgin olive oil
1 large onion, thinly sliced
Zest of 1 large or 2 small lemons
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary, minced
1/4 cup fresh lemon juice
1 cup chicken broth
Preheat the oven to 400 degrees. Season the chicken with salt and lemon pepper.
Heat the oil in a large skillet over medium high heat. Add the chicken skin-side down and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
Add the onions to the skillet and cook until caramelized, about 10 minutes.
Add the lemon zest, garlic, and rosemary and cook for an additional 2 minutes. Add the lemon juice and chicken broth to deglaze the pan and bring to a simmer.
Use a slotted spoon or spatula to transfer the onions to a 9- by 13-inch ovenproof baking dish. Place the browned chicken on top, skin-side up. Pour the liquid over the chicken.
Bake for about 45 minutes total, basting every 15 minutes, or until tender.
Serve the sauce as a gravy over rice or potatoes. Imagine you're in the Mediterranean when the flavors make your belly dance.
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4 comments:
Belly dancing huh? I can't promise that (it wouldn't be pretty that's for sure!) but I will definitely have to make this amazing looking chicken! I bet the liquid keeps the chicken so moist and delicious!
Hi Vicki,
You have joined two of my favorite flavors with lemon and rosemary. This looks like an awesome meal! Thank you so much for sharing with Full Plate Thursday and come back real soon.
Hope you have a great week end!
Miz Helen
I will definitely try this! So many great ingredients ~ thank you for sharing.
Pat
Hi Vicki, love your blog! I think we have a lot in common, especially our faith and appreciation for yummy food! This chicken sounds delish and looks so yummy! Love these flavors together and it's really nice to have a wonderful chicken recipe that can be done in the oven for the days when it's too yucky outside to grill.
Thanks and blessings to you and your family, Chris
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