GREEK LEMON CHICKEN is a must-make, super easy dinner recipe!
This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It's quick to prep, easy to cook, and the results are fantastic!
If there is one chicken recipe I could live off of, it's this Greek lemon chicken. I'm a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it's virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.
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► TIMESTAMPS:
00:00 Intro
00:33 Make the lemon vinaigrette dressing and marinate the chicken
01:45 Place the chicken thighs in a casserole dish and bake in the oven
02:39 Make the lemon herb rice from my cookbook!
04:13 Make the air fryer green beans from my website
04:48 Remove the chicken from the oven and plate it up
05:52 Taste test
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings
Ingredients
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
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Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network
Lemon Sage Chicken with Vermouth - ChefMomMaureen Episode 1
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Lemon Sage Chicken with Vermouth
Ingredients:
• Chicken Breast (Skinless / Boneless)
• Olive Oil
• Flour
• Ground Sage
• Salt
• Vermouth
• Lemon
• Parsley (Optional)
*Cooking Time: Approximately 30 minutes
Recommended Side Dishes:
• Couscous
• Zucchini
Special Thanks:
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Sautéed Chicken with Sage Browned Butter | Dinner Tonight | MyRecipes
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The full-bodied flavor of sage browned butter dresses up classic sautéed chicken.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
2 tablespoons lemon juice
Fresh sage leaves (optional)
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Chicken Breast and Sautéed Chicory in Marsala Sauce | Gordon Ramsay
Simple, delicious recipe for an elegant dish - chicken with sautéed chicory and a Marsala sauce.
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How to Cook the Best Lemon Sage & Garlic Chicken Breasts????(Quick & Easy Recipe)!
How to Cook the Best Lemon Sage & Garlic Chicken Breasts????(Quick & Easy Recipe)!
Lemon Garlic Chicken in a Silky Smooth Sauce. This amazing lemon garlic chicken recipe can be made all year round. Baked in its own incredible sauce in just 15 minutes.
• 6 x 180 grams (6.3 ounce) chicken breasts, skin off
• 1 lemon
• ½ cup flour
• 30 sage leaves
• 8-10 medium garlic cloves
• 1 tablespoon of capers, finely chopped
• 1 cup white wine
• 4 tablespoons extra virgin olive oil
• 100 grams butter, thinly sliced
• ½ cup chicken stock
This dish can be prepared in advance.
Method:
• Preheat oven to 220 Deg C (428 deg F)
• Cut half the lemon into 6 thin slices & juice the other half. Cut the chicken breasts in half. In a fry pan, heat the 1 tablespoon of olive oil to a shimmer. Season the breast with salt and dust in flour. Sear one breast at a time, cleaning the fry pan after each one and heating new oil for the next one. Sear each side for 10 seconds. Place into a casserole dish, similar in diameter to the chicken breast. Place a couple of sage leaves on top and 4 thin slices of garlic and one slice of lemon, a pinch of chopped capers and top with a slice of butter. Repeat the exercise, placing each breast on top of each other. Finally, pour the wine, chicken stock & lemon juice over the chicken and cover with lid or tin foil. This can now sit in the fridge until ready to cook. One hour prior to cooking, remove and allow to readjust to room temperature. Place in oven and cook for 15 minutes or until chicken is tender. Remove the chicken from the casserole dish then return the juice onto a medium-high heat and reduce to sauce consistency.
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