Lemon Chicken Recipe

Lemons are supposed to come from the northeastern India, near to the Himalayas China and northern Burma. Lemons are considered as a mixture among the lime and the citron and were grown in the cold area for approximately 2,500 years. Lemon was firstly used as an antibacterial and a remedy for a variety of venomous. It is perhaps one of the most important citrus fruits. It is Cheap and simply accessible.

Besides their other beneficial advantages they are also use in variety of chicken recipes. For Taking benefit of the usefulness, great flavor, and health benefits of chicken and treat in admired and exclusive recipes from

around the globe. We can make hundreds of yummy chicken recipes with simple cooking directions. Lemons can be added to a diversity of recipes for example lemon cakes, lemon chicken and beverages.

Chicken recipes are appropriate for an entire variety of serving of food from the easiest to the most stylish. Chicken is one of the mainly multi purpose meats that can cook, because it has the capability to go together a broad diversity of savor. Chicken is an outstanding basis of protein; there are many dishes that are made with the help of lemon these recipes are source of providing healthy, nutritious and tasty flavor. I am going to share here a fantastic lemon chicken recipe.

Cooking time:

55 minutes


Chicken parts (thighs and legs suggested), skin-on, bone-in, cut of surplus fat 3-4 pounds

Lemon zest 2 Tbsp
Garlic, crushed 2 cloves
Chopped parsley 2 Tbsp
Chopped rosemary 1 Tbsp
Salt 1 teaspoon
Lemon juice 1/3 cup
Black pepper 1 teaspoon
Liquefy butter 2-3 Tbsp

Lemon slices for decoration



Put lemon juice, garlic, lemon skin, rosemary, parsley, pepper and salt, in a small bowl, beat to merge all things. With the help a sharp knife, cut the chicken piece one or two times by about 1/2 an inch. Take the chicken parts after marinating them place them into a freezer bag. Turn the bag thus that all chicken pieces are covered with the marinade. Fasten the bag and put in a bowl in the refrigerator. Allow marinate for 2 hours.

Heat the oven to 425°F. Take away chicken from marinade and put in a in a baking dish. Use a pastry brush to brush a little melted butter on to each part of chicken.

Bake for 50 to 55 minutes, until the skins are crunchy brown, and the chicken is fit to be eaten throughout. Middle during the baking, at about the 25 minute mark, stitch the chicken parts with kept marinade. Allow rest, covered in foil, for 10 minutes before serve.

Discharge the juices from the pot into a portion bowl. Utilize a tablespoon to skim the fat off the top (Keep the fat for cooking with later or throw away). Dish up the chicken with the juices on the side or a little poured over the top of the chicken. Serve hot with Chinese fried rice or chowmein or with steamed rice.

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