>FOR THE QUICK METHOD: Rub chicken fresh lemon juice, then with Recipe
>chicken; CUT chicken
>RECIPE MAY BE DOUBLED TO 4 SERVINGS USING THE GIVEN CHICKEN
regano-rosemary-lemon-garlic chicken).
Wash the chicken well and
Rinse chicken under
ne piece (reserve remaining cabbage for another use).
Bring large
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.
FOR THE CHICKEN: heat a saute pan
n.
Place chicken pieces in large
br>Mix well.
Place chicken breasts between 2 sheets of
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.
ith sides.
Place chicken quarters on prepared baking
br>Place a lemon in the cavity of each chicken and close
large pot combine the chicken broth, lemon juice, bouillon powder, garlic
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.
large pot, combine the chicken broth, lemon juice, carrots, onions, celery
b>chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon
Preheat the oven to 350\u00b0F. Line a baking pan with foil. Place chicken on pan. Drizzle with oil and season.
Bake for 20-25 mins, or until just cooked through. Cover with foil and let stand 5 mins before slicing thinly.
For the lemon dressing, whisk oil, vinegar and lemon in a small bowl. Season to taste.
Toss chicken, artichoke, parsley and shallot in a serving bowl. Drizzle with dressing. Sprinkle with almonds to serve.
eloute sauce by following recipe 469366. However, use chicken stock instead of
Combine first 6 ingredients in large bowl to make marinade. Add chicken.
Cover and chill at least 8 hours.
Remove chicken from marinade.
Reserve marinade.
Place flour in plastic bag. Add chicken and shake to coat.
Heat oil in large skillet.
Add chicken and brown on all sides.
Drain on paper towel.
Place in a 12 x 8 x 2-inch baking dish.
Pour marinade over; cover with foil and bake at 350\u00b0 for 50 minutes.