Lemon Garlic Chicken

AuthoradminDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

 8 Chicken Thighs, Breasts or Full Cut-up Chicken
 2 tbsp Olive, Avocado or Similar Oil
 3 tbsp Butter
 3 Cloves of Garlic, Minced
 2 tbsp Lemon Juice
 2 tsp Italian Seasonings

1

Trim the excess fat from any chicken pieces. There can be so much extra fat and skin!
Of course, this is a personal preference.
I like to keep a smaller piece of skin on the top part of the thigh, for instance.
Heat your oil in a skillet under medium high heat.
Place your pieces in, skin side down and start to brown.
After about 10 minutes, I use a fork to gently loosen the skin stuck to the pan and continually loosening. When browned, turn.

2

Assemble your extra ingredients:
Butter
Garlic
Lemon Juice
Italian Seasonings

I like to use a garlic press. Do what feels right for you. Mince it, slice it, etc.

3

When chicken is browned, move them all to the side of the pan and add the extra ingredients.
Coat each piece and arrange them, skin side up.
Cover for 20 minutes.
Uncover. There will be extra liquids. Let that cook down, and then turn your pieces over again, skin side down for the final browning.

4

There will be nice brown bits and some beautiful and fragrant juices in the pan.
These will be wonderful tossed with a bit of pasta!
This chicken is also great cold and cubed in a salad.

A tip that works for me: If there's a luck of stuff stuck to the pan, put about 1/4" of water in the pan and 1 tbsp of baking soda. Bring to a boil and remove from heat immediately.
Let it cool. Things will scrape off easily.

Ingredients

 8 Chicken Thighs, Breasts or Full Cut-up Chicken
 2 tbsp Olive, Avocado or Similar Oil
 3 tbsp Butter
 3 Cloves of Garlic, Minced
 2 tbsp Lemon Juice
 2 tsp Italian Seasonings

Directions

1

Trim the excess fat from any chicken pieces. There can be so much extra fat and skin!
Of course, this is a personal preference.
I like to keep a smaller piece of skin on the top part of the thigh, for instance.
Heat your oil in a skillet under medium high heat.
Place your pieces in, skin side down and start to brown.
After about 10 minutes, I use a fork to gently loosen the skin stuck to the pan and continually loosening. When browned, turn.

2

Assemble your extra ingredients:
Butter
Garlic
Lemon Juice
Italian Seasonings

I like to use a garlic press. Do what feels right for you. Mince it, slice it, etc.

3

When chicken is browned, move them all to the side of the pan and add the extra ingredients.
Coat each piece and arrange them, skin side up.
Cover for 20 minutes.
Uncover. There will be extra liquids. Let that cook down, and then turn your pieces over again, skin side down for the final browning.

4

There will be nice brown bits and some beautiful and fragrant juices in the pan.
These will be wonderful tossed with a bit of pasta!
This chicken is also great cold and cubed in a salad.

A tip that works for me: If there's a luck of stuff stuck to the pan, put about 1/4" of water in the pan and 1 tbsp of baking soda. Bring to a boil and remove from heat immediately.
Let it cool. Things will scrape off easily.

Lemon Garlic Chicken

admin

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