>RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN
comes oregano-rosemary-lemon-garlic chicken).
Wash the chicken well and
Rinse chicken under cold water and
rrange lemon slices on top or pass Greek Lemon sauce separately.
Greek Lemon sauce
Dredge chicken in flour. Season chicken with salt and pepper and brown in butter and oil in an oven proof skillet. Just brown chicken for a few minutes on each side, don't cook through.
Add remaining ingredients except for the lemons and cheese. Place skillet in a preheated 375 degree oven for 30-40 minutes.
Garnish with feta cheese and sliced lemons. This is great over rice or couscous.
loosen skin from chicken breasts. Arrange 3 lemon slices under skin of
n.
Place chicken pieces in large
CHICKEN RECIPE: In a large bowl, combine yogurt, vegetable oil, lemon juice, 4 teaspoons
Heat a 4 quart stockpot over medium heat.
Lightly spray with nonstick cooking spray.
Add carrots, onion and garlic, cook and stir for 2 minutes.
Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.
large pot combine the chicken broth, lemon juice, bouillon powder, garlic
b>chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon
heet with sides.
Place chicken quarters on prepared baking sheet
br>Mix well.
Place chicken breasts between 2 sheets of
ith non-stick.
Combine lemon rind, 1/2 cup broth
large pot, combine the chicken broth, lemon juice, carrots, onions, celery
br>Place a lemon in the cavity of each chicken and close
combine all marinade ingredients. Pound chicken breasts slightly and place in
Preheat oven to 400 degrees. Coat pan with nonstick foil. Place chicken on one side of pan, bell peppers, potatoes, and onion on the other.
In bowl, mix oil, lemon peel and juice, garlic, oregano, salt, black pepper, and paprika. Drizzle over chicken and vegetables and toss to coat.
Roast 40-45 minutes, turning chicken and vegetables halfway through cooking, until chicken is cooked through and vegetables are lightly browned and tender. Sprinkle with olives. Garnish with mint, parsley, or lemon wedges.
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
Combine the olive oil, lemon juice, garlic and oregano and use to coat the chicken. Set aside to marinade for at least 30 minutes.
Preheat the oven to 190C/Gas 5.
Put the chicken, marinade, potatoes and lemon wedges into a roasting tin and roast for 3/4 - 1 hour, until the chicken is cooked right through, and the potatoes are tender.