Chicken flavored with lemon

Chicken flavored with lemon

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From paprika, garlic, salt, pepper, dill, parsley, marjoram, dried thyme, prepare a mixture (from each put ½ teaspoon).

Wash the chicken, dry it with a paper napkin, grease it with a little oil and sprinkle the mixture with spices and herbs (both on the outside and on the inside); cut the lemon into 4 lengths and put them inside the chicken, then put them in the bag, tighten them at the end and put them in a large tray. Place the tray in the hot oven for 15 minutes, then remove the bag and leave the chicken in the pan. Next to the chicken, place the potatoes flavored with rosemary, salt, pepper, parsley and dried garlic and soup.

Put the tray back in the oven for 45-60 minutes, until the chicken is browned.

Place salad leaves on a plate, then the chicken and place next to the potatoes. Serve with a vegetable salad.

Chicken breast with lemon and honey & # 8211 a delicacy worthy of the holiday meal!

We present you a delicious chicken recipe, baked with honey and lemon. Get a particularly fragrant dish that can be served both at the family dinner and at the holiday table. It is a very simple recipe, which gives you the chance to prepare a delicacy worthy of any holiday in record time. Enjoy your loved ones with a simple but brilliant dish.


-4 chicken breasts (about 200 g each)

-2 tablespoons olive oil

Method of preparation

1. Mix the honey with the olive oil, salt, ground black pepper, the juice of one lemon and the grated peel of two lemons.

2. Arrange the chicken breast in a baking dish. Pour the marinade into the mold and cover the meat as evenly as possible.

3. Bake the meat in the preheated oven at 180 ° C for 30-35 minutes. Periodically open the oven and pour the juice over the meat. Bake until the meat is browned and the sauce will practically evaporate.

Chicken with Piri-Piri sauce

Returning to the old pleasure of chicken breast :), I propose a very tasty recipe, namely chicken with piri-piri sauce. I know it sounds funny and weird but this is the name of the sauce that is made with kapia peppers and garlic. Together with the chicken, form a happy team that you can serve with rice, vegetables or couscous.

We really liked it, so I thought I'd share the recipe with you.

Chicken with Piri-Piri sauce

  • 1 fillet chicken breast
  • 4 capsicums
  • the juice of half a lemon
  • 4-5 cloves of garlic
  • 1 kilo (optional)
  • salt pepper
  • a little bit of oil

You can make the sauce in 2 ways.

1. Cut the peppers into pieces, add the lemon juice and put them in a saucepan over low heat. When they reach the boiling point, add the crushed garlic, pepper and chili.

Put them in a blender, mix and get a paste.

2. Bake the peppers, clean them (I had baked and frozen peppers) and put them together with the lemon juice, garlic, chili and pepper in a blender. Mixed.

Cut the chicken breast in half.

Then make small cuts (see photo).

Put a little oil and place the breast pieces in the pan.

Put the sauce on it (insist on cuts) and bake in the oven heated to 200g C for 20-30 min.

Serve with mashed potatoes, vegetables, rice.

The chicken breast is tender and the sauce is very fragrant.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Preheat the oven to 190 C. The chicken is placed in a tray suitable for the oven, massaged well with salt and pepper, put on the stove with butter and a little olive oil and fry on all sides until it has a color golden uniform. Set the tray aside, place the chicken on a plate, and drain the remaining butter and oil in the pan. The sticky part on the bottom of the pan does not need to be cleaned, it will give a caramelized aroma later.

The chicken is placed in the pan again with the rest of the ingredients, the garlic cloves do not have to be peeled, they are just crushed with the knife blade. Place in the oven for half an hour, sprinkling the chicken with the liquid from the pan occasionally. Lemon juice together with milk will form an extraordinary sauce.

Put the chicken on a plate together with some browned potatoes and the lemon halves from which you squeezed the fried juice a little on the grill for decoration and flavor.

Flavored butter with garlic and green parsley, lemon & # 8211 sauce Maitre D & # 8217Hotel

Butter flavored with garlic and green parsley, lemon & # 8211 sauce Maitre D & # 8217Hotel. Natural flavored butter recipe with greens and garlic. How to make flavored butter for grills, steaks, sauces, steaks, baguettes or grilled vegetables? Homemade flavored butter roll and kept in the freezer or refrigerator.

This butter flavored with garlic and green parsley it is very easy to prepare and is very useful in the kitchen. From it, cut small slices that are put on hot beef steaks, on other grilled meats or on simple steamed or sauteed vegetables.

Also with this aromatic butter, grease (before baking) the weaker meats (chicken breast, chop) or fill different dishes: meat rolls, croutons for appetizer or chicken in Kiev (breaded chest filled with butter) & # 8211 see the recipe here.

Maitre D & # 8217Hotel flavored butter or sauce is usually made without garlic. Regarding the spices used: everyone can prepare the flavored butter according to their own imagination. Perhaps the most common option is with garlic and parsley. You can also add grated lemon peel, pink pepper, hot pepper flakes, etc. Oana did something like that for some turkey legs & # 8211 recipe here.

I first ate garlic and parsley flavored butter in Vienna in 1984. I was fascinated by the aromas and flavors of my grilled meat from the small round of butter placed on top. Exceptional! I was 12 years old and I remember these things perfectly. That's when I discovered how to make spreadable butter that does not harden in the refrigeratorsee the recipe here.

Because it resists well in the freezer, I always have a packet (roll) of flavored butter at hand. I give you the recipe for a stick of approx. 250 g from which approx. 15-20 slices of butter aormat with garlic and green parsley.

Bake chicken with lemon and potatoes

I haven't cooked chicken for a long time, so I browsed the archive and found a recipe from & # 8222Secretele kitchenâ & # 8221 a no. older. Not many ingredients are used, the chicken is made quickly and easily.
I post pictures and write a little comment.

Some of the ingredients, sage, I had no leaves, only dried in an envelope and instead of chicken soup I put a glass of water mixed with 1 teaspoon of vegeta.

I seasoned the chicken, put it in a yena bowl greased with oil and put it in the oven for 10 minutes.

Then I put the lemon slices and 1/2 glass of soup and again for 10 minutes in the oven.

I took it out, I put the garlic (more, because we like it), the sage and the potatoes that I fixed with toothpicks because they didn't want to stay.

Return to the oven for 50 minutes at 100 degrees. That's how it looks ready to bake.

I took the chicken out on a plate decorated with lettuce leaves, arranged the potatoes around it and made the sauce.
I put the remaining juice in a saucepan, I added the wine and the starch mixed with a little water.

I let it boil a little and put it in the pan.

I really liked how it turned out, the fragrant sage chicken, the sour sauce, the baked potatoes, I hope you like it too!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Chicken flavored with lemon

I promised you yesterday that I will also offer you a version of steak for the sweet potato garnish. This chicken is one of the most flavorful I've eaten since I started cooking, and believe me, lemon and cloves make all the difference. It's very simple to prepare, it's not a spectacular recipe, but I rely on the special taste of the chicken to convince you to try it.

& # 8211 1 chicken for grill (about 1.5 kg mine)
& # 8211 a lemon that fits perfectly in chicken
& # 8211 10-15 cloves
& # 8211 spices for chicken: salt, pepper, various herbs (I put thyme, rosemary, basil), grilled spices, etc.
& # 8211 5-6 tablespoons olive oil
& # 8211 a cup of water

Don't forget to wash the chicken very well before cooking it and don't forget to wash your hands very well after working with any type of raw meat. That being said and the chicken being washed, heat the oven to 200 degrees and prepare a high steak tray, in which the chicken can fit completely. Grease the chicken inside and out with olive oil, taking care to gently peel the skin off the chest and back and grease the cup under the skin with oil.

Then season the chicken, both inside and outside and under the skin, as much as possible.

We pierce the lemon very well with a fork, this will help the cloves to enter the lemon better but also the lemon aroma to enter the chicken meat very well during cooking.

We stick the cloves in the lemon & # 8230

& # 8230and introduce the lemon in the chicken.

Place the chicken in the pan and pour water around it. Put the tray in the oven. The chicken will cook for about 50-60 minutes, but we must check it often and pour over it, with a spoon, the sauce from the tray. If it browns too much, we can cover it with aluminum foil halfway through baking time. Be careful with the wings: before putting the chicken in the oven, when you place it in the pan, make sure that the tips of the wings are under the chicken, otherwise they will burn during baking.

In the end, after intense checks with a fork and even more intense tastings from the diners, who wanted to make sure each staff that the chicken was ready, we decided that we should serve it. Although we suggest sweet potatoes, an equally good alternative is a brown rice pilaf and wild mushrooms. I served everything next to fresh seasonal vegetables and I can honestly say that no one complained! Not even the chicken's chest was dry, so the olive oil and lemon did their job very well! You're welcome!

Chicken stuffed with lemon

We are not big fans of chicken because we find it quite fair compared to duck, goose, beef, sheep or game, our favorites, but it is a light meat and accessible to anyone and if we know how to cook it properly it can have an absolutely delicious taste.

I really like lemon in combination with chicken and if we season it with a healthy hand of fragrant herbs, we can't help but like it.


2-3 tablespoons olive oil + 30 gr olive oil

mix of aromatic herbs (marjoram, mint, oregano, fresh thyme - thyme)

We cut the tips of the wings and clean the tart, after which we pass the chicken on all sides through the fire to eliminate any unclean feathers.

We make two holes in the skin on both sides next to the tart and we insert the chicken breasts in them so that they don't open too much during baking. In the picture below you can see how they are introduced,

Grease the chicken with 2-3 tablespoons of olive oil, salt and pepper on the inside and on the outside.

Wash the lemon thoroughly and prick it deeply on all sides with a skewer or fork.

Put the whole lemon in the chicken and place it in a form.

Separately, emulsify the wine with olive oil and freshly squeezed juice of the other lemon. Add the finely chopped herbs and pour this sauce over the chicken. Cut 50 gr butter into small pieces and place them on top of the chicken

Put the chicken in the preheated oven at 180 degrees for 1 hour and 30 minutes.

After the first 30-35 minutes, turn the chicken on the other side and make sure to always grease it with the sauce formed in the pan.

After it is completely browned on all sides, we take it out of the oven and serve it with the salad,

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Chicken with lemon and thyme in slow cooker

Choose to eat healthy! Slow cooker dishes contain more nutrients, because they degrade more slowly during slow cooking. In addition, your dishes will be more fragrant, thanks to the watertight lid of this appliance that you should not miss in the kitchen.

Today we will present you a delicious chicken recipe with lemon and thyme for slow cooker.

Preparation time: long


  • 30 g butter
  • 8 thyme twigs
  • grated peel of 1/2 lemon
  • 1 whole chicken (1.5 kg)
  • 2 cloves of garlic, crushed
  • 1 hash, cut into slices
  • 30 g duck fat / 2 tablespoons olive oil
  • 1 celery stalk, chopped
  • 1 onion cut into scales
  • 250 ml bird soup
  • 125 ml white wine
  • salt
  • ground pepper
  • garnish with boiled potatoes

Method of preparation

Place a saucer in the slow cooker pot to hold the chicken.

Heat the pot in HIGH mode.

Mix the butter with the leaves of 3 sprigs of thyme and lemon peel.

Season with salt and pepper.

Carefully slip your hand under the chicken's skin and lift it slightly, being careful not to break it.

Put three quarters of the flavored butter under the skin and massage the meat and chicken skin with this mixture.

Put the rest of the thyme inside the chicken together with the garlic, asparagus and whole lemon.

Close the chicken with the help of skewers.

Melt the goose fat in a pan over medium-high heat.

Put the chicken in the pan with the chest down and fry for 3 minutes, until golden.

Put the celery and onion in the slow cooker pot, add the chicken and cover with the lid.

Drain the excess fat from the pan, add the soup and wine and simmer until the liquid drops by about a third, then pour the remaining liquid into the slow cooker pot.

The chicken will not be completely covered by liquid.

Replace the lid and simmer for 3 hours and 45 minutes on the HIGH step.

Remove the chicken from the pot, cover with foil and let it rest for 5 minutes.