This is just a lovely lovely recipe, and it came out so very well. I have packed most of my cookbooks and so couldn’t grab my Rao’s recipe for lemon chicken, so I created my own. And I was quite pleased with it.
My husband is not a big fan of fruit with his meat, and although I reassured him that citrus was different from sweet fruit, he still was skeptical.
So I tried to soften the chicken a bit.
However, the sauce is quite tart, and I loved it. (I put it on everything frankly!)
See what you think.
- 4 chicken thighs (obviously you can use any pieces you like here)
- 1 tsp oregano and thyme each
- salt and pepper
- 1/4 c EVOO
- 1/2 c fresh lemon juice
- 2 tbsp finely minced shallots
- 1 lg clove garlic, micro-planed
- 4 tbsp butter, cut into pieces
- 1/8 c parsley, chopped
- Early in the day, pat the chicken pieces dry and place in a dish, sprinkling the salt, pepper, oregano, and thyme over.
- Refrigerate uncovered.
- When ready to cook, place the chicken in a smallish casserole where the pieces are fairly crowded. Pour the olive oil over, and then the lemon juice.
- Place in a 375° oven for 1 hour.
- Remove the chicken to a baking dish that has a cooling rack in it. Place back in the oven with broiler on, and broil for about 15 minutes or until very nicely browned and crispy on top. Remove to a serving plate
- Pour off the juices from the baking dish into a saute pan with the shallots and the garlic. Bring to a boil and reduce by about half. You should have about 1/2 cup left
- Add the butter and whisk vigorously. Add the parsley, stirring in.
- Place in a gravy boat with ladle. (this will separate as it cools, so use quickly) Use as desired.
NOTE: This serves well with mashed potatoes, if you like the lemon sauce as a light gravy. It’s wonderful with vegetables like green beans, broccoli, and asparagus, brussels, which all naturally take to lemon well. Also rice or noodles would work. I did not marinate the chicken before hand, in order to keep down the lemon bite a bit. As it was, it was just tangy without being overbearing. My husband really liked it, though he backed off the lemon butter sauce except for just a little drizzle.
- Chicken Fingers in lemon butter sauce (masarapdin.wordpress.com)
- Chicken with Butter Thyme Sauce (rgrull.wordpress.com)
- Chicken with Roasted Lemon and a Rosemary Sauce (hgijanto.wordpress.com)
- Improvisations on Lemon Chicken (lemonsalt.wordpress.com)
- Lemon-Garlic Chicken (derynirose.wordpress.com)
- Fried Chicken with Lemon Sauce (kamchoi.wordpress.com)
- Lemon Garlic Herb Roasted Chicken (kathskitchensync.wordpress.com)