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Lemon Chicken

If you enjoy the flavor of lemon with chicken then this is a dish for you. The taste of lemon permeates the chicken and the garlic adds a little spice to the meal. I like to serve the chicken with egg noodles. The sauce ties the whole meal together.

1/4 cup good olive oil
3 tablespoons minced garlic
1/3 cup dry white wine
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 lemon
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon of kosher salt
4 chicken thighs

Warm the olive oil in a saucepan over medium-low heat, add the garlic and cook for just 1 minute. Don't allow the garlic to turn brown. Add the white wine, lemon zest, lemon juice, oregano, thyme and salt. Allow to cool and pour into a large re-sealable plastic bag. Add chicken to bag, refrigerate and marinate for at least three hours. Remove from refrigerator and allow to come to room temperature. Take chicken from bag and shake off excess marinade. Heat a cast-iron skillet over medium-high heat. Add the chicken, skin-side down, and cook until the skin browns. Remove the chicken from the pan. Pour the marinade into the pan. Place the chicken skin side up in the pan over the sauce. Cut the lemon in eight wedges and tuck them among the pieces of chicken. Bake chicken at 400 degrees until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

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