Stir in garlic and herbs and cook another minute or so until the garlic is fragrant. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired
Top with chopped parsley or basil and serve warm with additional lemon slices. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness
Serve with lemon wedges. Add the chicken to the marinade in the bowl. While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl
And trust me you’ll love this rustic, grainy textured vinaigrette that adds a pleasant pop to roasted potatoes and works well in keeping the chicken pieces juicy and tender
If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper
Garlic and LemonChicken with Green Beans and Potatoes. lemon juice, garlic, salt and pepper. Remove and place the chicken ontop of the lemon slices skin side up
At this point I added some potatoes also. Brush chicken with remaining garlic butter mixture. Gently separate the skin from the chicken and rub one half of the butter mixture all over
You can substitute the lemon with wine or sherry vinegar or any other light vinegar. This particular dish came about in response to an email from a reader about my Italian Baked Chicken who said that she made something similar, Spanish style
lemon pepper and chopped thyme. Pat dry the chicken loosening the skin on the breasts and legs. Toss to coat the halved potatoes with the remaining dry ranch dressing and a drizzle of olive oil
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