Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos: Lemon Pepper Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Friday 20 February 2015

Lemon Pepper Chicken Crispy Chicken Recipe Sandwich Wings Costoletta Salad Burger Chinese Crispers Chili's Strips Photos

Lemon Pepper Chicken Biography

source (google.com.pk)

Lemon garlic chicken thighs are a super easy weeknight meal. By using chicken thighs, you get tons of flavor and they stay nice and juicy - no dry and terrible chicken breasts here! You'll need to marinate the thighs for a couple hours or even overnight, but they take less than an hour to cook and you can spend that time making all kinds of yummy sides.
Also, while I'm roasting these thighs, they can be grilled too!

Step 1: Ingredients:
Picture of ingredients:
    four large chicken thighs - bone in, skin on
    1/8 cup olive oil
    zest and juice of one lemon
    two pinches oregano
    two pinches rosemary
    good pinch of salt
    black pepper
    2-3 garlic cloves, grated or minced

This recipe can be easily scaled up to feed more people. Since we'll be roasting the chicken thighs you can serve a ton of people with it without increasing your time spent in the kitchen. :D
Step 2: Marinate!
Picture of marinate!
Zest your lemon and grate your garlic into a large bowl. Then add the lemon juice, olive oil, herbs and salt and pepper. Whisk this together really well!

Once the marinade is mixed, add in the chicken thighs. Toss them around so the marinade covers them really well. I like to leave them skin side up so the marinade can really penetrate into the dark meat on the bottom side. :D
Marinate these in the fridge for a couple hours or more - just cover them with a little plastic wrap. Turn them over halfway through the marinade time.
Step 3: Roasting the thighs + eating
Picture of roasting the thighs + eating
Preheat your oven to 375 F.
You'll want to cook the thighs on top of a baking rack on the baking sheet - this way they're not sitting in a pond of fat. They don't like to crisp up if they're sitting in the drippings, and chicken thighs are the best when they've got crispy skin. :D

You can also lay down a sheet of aluminum foil to help ease the clean up after.
If you LOVE chicken fat (and really, who doesn't?) you can roast vegetables on the baking sheet under the rack. Yellow and red potatoes are really yummy, as as sweet potatoes, bell peppers and onions! If I do it this way, I like to cut the veggies pretty small and season them with lots of coarse salt and dried thyme.

I always roast my chicken thighs for 50-60 minutes. I don't bother flipping or moving these because I want the skin to be extra crispy. When they're a nice dark brown you know you're good to go! You can also flip the thighs over and pierce the flesh next to the bone - if the juices run clear and you don't see any bright pink, you'll definitely know they're done.

When they're done, you won't even need to rest them - serve them up right away! :D They're really good with extra lemon juice squeezed onto them, too.

Lemon Pepper Dosey-Do Chicken

By +Janice D'Agostino on Sep 12, 2014 09:00 AM in Recipes

So, I'm on 'Sesame Street,' walking around with all these monsters, Elmo and his buddies, a whole bunch of chickens, a whole bunch of penguins and a number four dancing about. It was just pure joy… – Feist, Canadian musician

Tired of the same old chicken breast? Dance lemon peppered chicken through the savory tomato sauce, bake in a leisurely way, and rediscover the joy of chicken.

Easy to make, this flavorful chicken is fit for The Queen, one of the many excellent contributors to the CC Palate.

The Queen's Lemon Pepper Dosey-Do Chicken

Nutrition facts for 1 of 4 chicken breasts (6 oz) cooked with sauce

Ingredients:

4 (6 oz) boneless skinless chicken breasts

8 oz can of tomato sauce, no salt added

8 oz water

1/2 cup chopped yellow onions

1/2 cup chopped green onions

1/4 cup Hunt's tomato paste

1 Tbsp Basil

1 Tsp apple cider vinegar

1 Tbsp lemon pepper seasoning (not seasoned salt)

1 Tbsp minced garlic

Extra sprinkle of lemon pepper seasoning

Directions:

Preheat oven to 425 F.

Combine tomato sauce, water, onions, tomato paste, basil, and cider vinegar in a medium bowl.

Coat chicken breasts with lemon pepper seasoning. Then dip, roll & “dosey-do” the breasts in the tomato mix.

Spray the bottom of glass baking dish with a non-stick spray.

Place the chicken in the casserole dish and cover with the remaining sauce.

If you just love lemon pepper, sprinkle extra seasoning mixture on top of chicken.

Cover tightly with foil and bake for one hour.

Remove foil and cook another 30 minutes, or until well-browned, and the juices run clear. The thickest part of the chicken will read 165 F with an instant read thermometer.

Garnish with the beautiful color, flavor, and texture of green onions before serving with a beautiful salad.

The tomato sauce is also delicious as a marinade before grilling.

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Read more: Lemon Pepper Dosey-Do Chicken http://www.caloriecount.com/lemon-pepper-dosey-do-chicken-b631268#ixzz3SLgijo9l

Lemon Pepper Chicken