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ahartley

The best lemon chicken recipes - 9 recipes

By ahartley

Lemon chicken is one of my mother's masterpiece recipes. It was always a Sunday lunch staple when I was growing up. Her recipe for lemon chicken is surprisingly simple; the key is to first season the chicken liberally with salt and pepper. Then she rolls the lemon between her hands to make it juicier, pokes holes in it with a fork, and then carefully puts the lemon into the chicken cavity. This way, as the chicken slowly roasts, the lemon releases its juices as it heats, thereby seasoning the chicken from the inside. The result is a finger-licking-good roast chicken, and almost never any leftovers! This recipe for lemon chicken is best served with steamed asparagus and garlicky roast potatoes, but feel free to add your favorite side dishes!

If you like this, you'll definitely like: lemon juice

Chef Tips and Tricks

Mini Cherry Pies

These mini cherry pies are so cute, we could eat them right up!

INGREDIENTS

  • Dough
  • Cherries
  • Apricot, diced
  • Apple, diced
  • Almond Flakes
  • White sugar
  • Brown sugar
  • Baking powder
  • Butter
  • Egg Yolk
  • Water

METHOD

  1. Preheat the oven to 350° F.
  2. Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles. 
  3. Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
  4. Pit the cherries, and throw into a pot. 
  5. Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency. 
  6. Use a spoon to fill each pie to 2/3 to the top.
  7. Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
  8. For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
  9. Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
  10. Brush with egg yolk and sprinkle with sugar.
  11. Bake the pies at 350° F for 25 minutes, or until golden.
  12. Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
  13. Enjoy!

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  • 1 cup lemon juice
  • 1/2 cup water
  • 1/2 cup olive oil
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This lemon chicken is creamy salty and has just the right amount of flavor perfect for any meal

  • 4 boneless skinless chicken breasts.
  • 1/2 cup of flour
  • 1/2 cup of Italian seasoned breadcrumbs
  • Garlic minced
  • 4 tbsp butter
  • 4 tbsp lemon juice, if using fresh lemon reserve some rind for garnish
  • 3 tbsp capers
  • 2 eggs and a bit of water or milk
  • 1/4 cup your preferred type of cooking oil
  • Salt-and-pepper to taste
  • 1 tsp tarragon more if desired
  • Two plastic bags. I use them to coat the chicken but they are not necessary.
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Directions Preheat oven to 350 degrees F (175 degrees C)

  • 3 large skinless, boneless chicken breast halves
  • 1/4 cup water
  • 1/2 cup olive oil
  • 2 lemons, juiced
  • 1/2 cup bread crumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • salt and ground black pepper to taste
4.1/5 (9 Votes)

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  • 1 t. oregano
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 2 lbs. skinless, boneless chicken breast
  • 2 T. butter
  • 1/4 c. hot water
  • 3 T. fresh lemon juice
  • 2 cloves garlic, minced
  • 2 chicken bouillon cubes
  • 1 t. parsley
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Main Course

  • 2 chickens cut into quarters
  • 2 cups lemon juice (preferably fresh squeezed)
  • 2 cups all purpose flour
  • 2 tsp salt
  • 2 tsp paprika
  • 1 tsp pepper
  • 1/2 cup vegetable oil
  • 2 tbsp grated lemon zest
  • 1/4 cup brown sugar
  • 1/4 cup chicken stock
  • 1 tsp lemon essence
  • 2 lemons (sliced paper thin)
0/5 (0 Votes)

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