SKILLET CHICKEN WITH LEMON AND ROSEMARY
Quick and good one-pan chicken - very flavorful.
Provided by Avid Rkfan
Categories Skillet Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
- Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
- Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
- Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 12.8 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 1.8 g, Protein 29.8 g, SaturatedFat 3.4 g, Sodium 525.3 mg, Sugar 3.2 g
ROSEMARY MARINATED CHICKEN WITH ROASTED LEMON SAUCE, CAPERS AND HERBED POTATO GALETTE
Steps:
- Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
- Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.
- Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.
- Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.
GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN
This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.
Provided by Shaelyn
Time 2h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
- Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
- Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
- Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 6.4 g, Cholesterol 259 mg, Fat 59.6 g, Fiber 1.9 g, Protein 62.3 g, SaturatedFat 25.3 g, Sodium 437.6 mg, Sugar 0.7 g
LEMON CHICKEN PASTA
My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. -Aileen Rivera, Bronx, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.
Nutrition Facts : Calories 403 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
LEMON-ROSEMARY SPAGHETTI WITH CHICKEN
This is absolutely delicious! And so easy, can be done in one pot. The liquid in completely absorbed in the spaghetti and makes its own sauce.
Provided by retiree09
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in a large, heavy saucepan over medium heat. Add chicken and garlic, brown until cooked through, about 4-5 minutes. Remove from pan.
- Add remaining ingredients to pan, except spaghetti. Bring mixture to a boil and add spaghetti. Reduce heat, cover and simmer for about 10 minutes, stir well so all spaghetti is covered by liquid and separated. Stir occasionally to be sure spaghetti doesn't stick together.The liquids completely absorb in the spaghetti and makes its own sauce. Add the cooked chicken to spaghetti mixture. Cover and simmer 5 minutes, stirring occasionally, Serve immediately.
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
From Jan 2014 Southern Living magazine. Very tasty. My family gave it a thumbs up. I have a rosemary plant so I'm always looking for recipes to use it. I used 1 1/2 inch sprigs.
Provided by Bren in LR
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
- Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
- Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
- In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
- Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
- Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
- Serve chicken with sauce and French bread.
Nutrition Facts : Calories 806.1, Fat 49, SaturatedFat 11.1, Cholesterol 191.2, Sodium 1464.3, Carbohydrate 45, Fiber 6.4, Sugar 2.6, Protein 46.8
ROTISSERIE LEMON-ROSEMARY CHICKEN
From the Ultimate Rotisserie Cookbook by Diane Phillips. Tangy lemon and pungent rosemary give this chicken its robust flavor. Cooking time includes the 8 hour marinating time.
Provided by luvmybge
Categories Chicken
Time 9h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken inside and out under cold water and pat dry.
- Remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
- Mix marinade ingredients and pour over chicken.
- Marinate in refrigerator about 8 hours.
- Remove chicken from marinade and drain.
- Load chicken onto spit rod assembly. Truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
- Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
- Remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.
CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
LEMON CHICKEN SPAGHETTI
-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.
Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
ROSEMARY-LEMON CHICKEN WITH VEGETABLES
You can prep this chicken dinner quickly, then roast it in the oven. You'll end up with lots of extra vegetables to use another night, in our Baked Egg Custard with Cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
- Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
- Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees, and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
- Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.
Nutrition Facts : Calories 613 g, Fat 26 g, Fiber 4 g, Protein 61 g
LEMON AND HERB SPAGHETTI
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.
- Meanwhile, make the sauce: In a small food processor or blender, combine the basil, chives, dill, garlic, zest, oil, 1 1/2 teaspoons salt and the pepper. Blend until smooth. Taste and add more salt, if desired. Set the herb sauce aside.
- Drain the pasta and, while it's still in the colander, toss with the lemon juice. Transfer to a large bowl and pour in the herb sauce. Toss thoroughly until the pasta is completely coated.
- Serve family-style warm or at room temperature with freshly grated Parmesan, if desired.
More about "lemonrosemaryspaghettiwithchicken food"
SPAGHETTI WITH ROSEMARY & LEMON RECIPE | EATINGWELL
From eatingwell.com
Category Healthy, Quick & Easy Dinner RecipesCalories 348 per servingTotal Time 25 mins
THIS LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES …
From southernliving.com
Author Jenna SimsVideo Duration 35 sec
CHINESE LEMON CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
EASY LEMON ROSEMARY GARLIC CHICKEN DINNER RECIPE
From makingfrugalfun.com
ROASTED LEMON ROSEMARY CHICKEN - MY KITCHEN SERENITY
From mykitchenserenity.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SPAGHETTI WITH ROSEMARY AND LEMON RECIPE - PUREWOW
From purewow.com
LEMON ROSEMARY CHICKEN DRUMSTICKS - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
LEMON ROSEMARY CHICKEN - A CREAMY COMFORT FOOD FOR A …
From thekelliekitchen.com
LEMON ROSEMARY CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
SKILLET LEMON GARLIC CHICKEN WITH ROSEMARY
From tablefortwoblog.com
LEMON CHICKEN (CRISPY AND BETTER THAN TAKEOUT!) - RASA MALAYSIA
From rasamalaysia.com
LEMON ROSEMARY CHICKEN - GLEBE KITCHEN
From glebekitchen.com
GARLIC-LEMON ROTISSERIE CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
RAW FOOD DIET RECIPES | ALLRECIPES
From allrecipes.com
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES - SOUTHERN LIVING
From southernliving.com
ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY
From laughingspatula.com
HOW TO MAKE CHINESE LEMON CHICKEN IN 3 SIMPLE STEPS - TASTE OF …
From tasteasianfood.com
10 BEST ROSEMARY LEMON CHICKEN SIDE DISH RECIPES
From yummly.com
ROSEMARY LEMON CHICKEN PATTIES – THE TINY FAIRY
From thetinyfairy.com
LEMON PEPPER CHICKEN WITH PASTA - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
LEMON ROSEMARY CHICKEN - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
ROASTED LEMON ROSEMARY CHICKEN WITH POTATOES - A SIMPLE PALATE
From asimplepalate.com
GARLIC LEMON HERB MEDITERRANEAN CHICKEN + POTATOES (ONE PAN)
From cafedelites.com
LEMON ROSEMARY CHICKEN - A FAMILY FEAST®
From afamilyfeast.com
LEMON CHICKEN PASTA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON GARLIC CHICKEN MARINADE - THE ENDLESS MEAL®
From theendlessmeal.com
LEMON-ROSEMARY ROASTED CHICKEN WITH CRISPY POTATOES RECIPE
From seriouseats.com
ONE PAN LEMON ROSEMARY CHICKEN AND RICE - CLAUDIA'S TABLE
From claudiastable.com
EASY LEMON ROSEMARY CHICKEN RECIPE - LITTLE SPICE JAR
From littlespicejar.com
CREAMY LEMON PARMESAN CHICKEN SPAGHETTI - SERVING DUMPLINGS
From servingdumplings.com
LEMON ROSEMARY CHICKEN - NOURISH AND FETE
From nourish-and-fete.com
ITALIAN CHICKEN OVER LEMONY SPAGHETTI RECIPE | HELLOFRESH
From hellofresh.com
SKILLET LEMON ROSEMARY CHICKEN - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
LEMON ROSEMARY CHICKEN & RICE | EASY WEEKNIGHT DINNER RECIPE
From lifeloveandsugar.com
ROSEMARY LEMON CHICKEN SKILLET WITH SUMMER VEGGIES
From theslowroasteditalian.com
CREAMY LEMON PARMESAN CHICKEN - CAFE DELITES
From cafedelites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love