Yield 6 servings Number Of Ingredients 11 Steps:
CHICKEN STOCK MIXTURE: In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CHICKEN STOCK MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.
Time 1h50m Yield 8 Number Of Ingredients 8 Steps:
Combine lemon juice, honey, Worcestershire sauce, and garlic in a non-reactive dish. Add chicken; turn to coat all sides. Cover and marinate in the refrigerator, turning occasionally, for 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Spray a shallow roasting pan with cooking spray. Remove chicken from the marinade and shake off excess. Arrange chicken on the prepared roasting pan. Pour remaining marinade over top. Sprinkle with pepper and salt. Bake in the preheated oven, basting occasionally with marinade, for 20 minutes. Bake without basting until the juices run clear, another 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 1h15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Spray a deep baking dish, or roaster with non stick spray. Combine 1 TBS of olive oil, the juice and zest of both lemons, plus the additional lemon juice, and the 4 cloves of garlic minced in a small bowl. Place the chicken in the roasting pan. Sprinkle liberally with the Lemon Pepper Salt. Pour the lemon mixture over all- you can throw the lemon rinds into the baking dish too. Bake at 400 for about 45 minutes to an hour, turning the chicken over halfway through baking. I sometimes make this, and seal it in a ziplock bag in the freezer, then when you are ready, thaw, dump in the roaster and bake- just adding the lemon pepper salt. My family likes this when I take the sauce from the chicken, combine it with a small amount of half and half and serve it over pasta.
Time 1h Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Puree garlic, lemon juice, Worcestershire sauce& salt. Combine marinade and chicken in a plastic bag. Marinade at room temperature for 15 minutes. Arrange chicken on greased rack in a broiler pan. Roast chicken at 425 for 25-35 minutes until cooked.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Prepare an outdoor grill for medium heat. Whisk the oil, oregano, lemon zest and juice and garlic in a large bowl. Add the chicken, toss to coat and set aside for 10 minutes at room temperature. Remove the chicken from the marinade and pat dry and sprinkle generously with salt and pepper. Lightly oil the grill grates and grill the chicken, skin-side down, until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 more minutes. Transfer to a platter and rest for at least 5 minutes before serving. Serve with a green salad. Copyright 2016 Television Food Network, G.P. All rights reserved.
Time 1h10m Yield 4 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F. Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper. Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside. In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside. Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender. While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter. To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Time 8h30m Yield 8 Number Of Ingredients 10 Steps:
Zest and juice 4 lemons; reserve remaining 2 whole. Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine. Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil. Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.
