Posts tagged ‘lemon’

January 19, 2013

Lemon Chicken

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Not to sound ungrateful or anything but I cannot wait to move out of my mom’s house and into our own apartment again! (OK we aren’t living with my mom at home, we are just staying at her house while she is in Florida for the Winter.) I miss having my own things set up and having my own kitchen to use and I definitely miss a gas stove. We will be here for about 4 more months so bare with me while I use her plates in photos rather than my favorite dishes! Soon I will be reunited with my things again.

For now, here’s an incredibly delicious chicken meal on not so stylish plates! (Sorry Mom)

This is my way of trying to make more “grown-up meals”. I also sautéed up some leftover veggies I had in the fridge. I could see this being served at our place with a few guests over, sipping on wine!

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I LOVE the crunch of a nicely seasoned skin and this really hit the spot. I should have made a dozen of these, taken of all the skins, stacked them all on top of each other and had that for dinner. TMI?

Lemon Chicken {recipe adapted from Annie’s Eats}
serves 2-4

INGREDIENTS:

  • 2 tbsp. lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 2 tsp. fresh thyme leaves
  • 1 tsp. fresh rosemary leaves, finely minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks ( I used 2 lbs)
  • 2-3 tbsp. melted butter
  • Lemon slices, for garnish (Clearly I was lazy forgot)

DIRECTIONS:

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter and serve.

**Print this Recipe**

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November 21, 2012

Chicken Picatta with Spaghetti Squash

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I am happy to report that my feelings have changed towards capers. I am now a fan. I can’t remember exactly when it happened but it had something to do with an Italian restaurant and having the chance to try a bite of chicken picatta. Can I just say, it was love at first BITE. BAHAHA! Sorry.

Anyway…It’s a lighter dish, with a great lemon flavor and a pleasant salty crunch thanks to the capers. Most of the time I see it served alongside angel hair pasta, but I was attempting to be healthy and thought spaghetti squash would be a nice substitute. Sure… nothing beats pasta, but it came out really delicious!

This has nothing to do with Thanksgiving but I have made it twice this past week and I wanted to share it asap.

Here we go!

All of the ingredients gathered…

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The chicken cooks more evenly if you cut each breast in half and pound it thin. 

First, butterfly the chicken breast and lay it flat. Then cut it down the middle to make two even pieces.

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Place the chicken breast, one at a time, in a plastic bag with a little cooking spray. Using a meat mallet, rolling pin, or a heavy saucepan (which I used), pound the chicken to about 1/4” thin. Be careful not to flatten it too much or it will fall apart.

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Dredge each chicken piece into flour, shake off the excess.

In a large skillet, melt the butter and oil until it starts to sizzle. Then cook the chicken! Pretty simple. OH yeah, be careful with this hot mess. I wasn’t paying attention when flipping the chicken and I had some terrible hot buttery oil splash onto my arm and let’s just say, it didn’t feel too hot! Well it did feel hot, but you know what I mean! HAHA. I am on a roll.  

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When finished, remove chicken from the pan. Add broth, lemon juice, and capers to the pan and cook a little bit longer.

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Return the chicken to the pan and coat with the juices. Terrible photo, but it still makes me hungry.

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Plate the spaghetti squash and chicken pieces first, and then top with sauce from the pan. Add some chopped parsley.

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I love this meal.

Well, I guess I still prefer ordering it when I’m out at a restaurant. That way it will be prepared for me, and then delivered to my face while my wine glass is being refilled. Cheers! 

Chicken Picatta with Spaghetti Squash
{serves 4}

INGREDIENTS:

  • 2 boneless, skinless chicken breast – cut in half, pounded thin
  • 1 1/2 cups all-purpose flour
  • 4 tbsp unsalted butter
  • 4 tbsp olive oil
  • 1/4 cup lemon juice (~1 lemon)
  • 1/2 cup chicken broth
  • 2 tbsp capers, rinsed
  • Salt and pepper
  • 1 medium spaghetti squash, cooked
  • 2 tbsp chopped fresh parsley

DIRECTIONS:

Season chicken with salt and pepper. Dredge in the flour and shake off excess. Set aside.

In a large skillet, heat 2 tbsp butter and 2 tbsp olive oil over medium high heat. When it starts to sizzle, add two pieces of chicken. Cook approx. 3 minutes each side, until golden brown. Remove from pan and place on a plate, tent with foil to keep warm. Add remaining 2 tbsp of butter and 2 tbsp olive oil into the pan and repeat with remaining chicken pieces. Set chicken aside.

In the same skillet, add lemon juice, capers and broth. Return to stove and cook, stirring and scraping up any brown bits from the bottom of the pan. Bring to a boil, then reduce to a simmer for 5 minutes. Add chicken back to the pan to soak up some of the sauce.

Plate chicken and spaghetti squash, then top with sauce from the pan. Garnish with parsley and serve immediately.

**Print this Recipe**

 

I will be spending time with family the next few days, I hope everyone has a great Thanksgiving!!

**ALSO – the font used in my ingredient photo was made by my college friend, Amber Leslie! Isn’t it cool?

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