Tag: lemon

Lemon Chicken Thighs

by Pam on May 6, 2014

I had some chicken thighs to use up so I went in search of a recipe. I found one on Simply Recipes^[1] that looked and sounded perfect. I adapted it to use what I had on hand and to suit our tastes. I wondered if marinated it in pure lemon juice without any olive oil would make the chicken too tart but it didn’t. It gave a nice lemon and herb flavor without being overpowering. The chicken was moist, tender, and delicious. We all loved it especially my husband. I served this chicken with the Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon^[2] and they paired very well together.

Place lemon juice, lemon zest, crushed garlic, thyme leaves, and parsley together in a zip lock bag; mix until well combined. Add the chicken thighs to the marinade. Rotate the bag so that all chicken pieces are coated evenly with the marinade. Seal the bag and place in the refrigerator to marinate for 2 hours.

Remove the chicken 20 minutes prior to baking to come to room temperature.

Preheat the oven to 425 degrees. Coat a baking pan with cooking spray.

Remove the chicken from the bag and place on a plate. Season both sides of the chicken evenly & well with sea salt and freshly cracked pepper. Place the chicken into the prepared baking dish then drizzle a touch of olive oil on each thigh, if desired. Place into the oven and bake for 40-45 minutes, or until the juices are running clear. Halfway through baking (around 20 minutes), baste with the remaining marinade. Remove from the oven and let it rest for 5 minutes prior to serving. Enjoy.

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Save^[4]

Lemon Chicken Thighs

Yield: 4

Prep Time: 2 hour marinating time

Cook Time: 40-45 minutes

Ingredients:

1/4 cup of lemon juice
1 tbsp lemon zest
2 cloves of garlic, crushed
3 tsp fresh thyme leaves
2 tsp fresh parsley, chopped
4 chicken thighs with bone & skin
Sea salt and freshly cracked pepper, to taste

Directions:

Place lemon juice, lemon zest, crushed garlic, thyme leaves, and parsley together in a zip lock bag; mix until well combined. Add the chicken thighs to the marinade. Rotate the bag so that all chicken pieces are coated evenly with the marinade. Seal the bag and place in the refrigerator to marinate for 2 hours.

Remove the chicken 20 minutes prior to baking to come to room temperature.

Preheat the oven to 425 degrees. Coat a baking pan with cooking spray.

Remove the chicken from the bag and place on a plate. Season both sides of the chicken evenly & well with sea salt and freshly cracked pepper. Place the chicken into the prepared baking dish then drizzle a touch of olive oil on each thigh, if desired. Place into the oven and bake for 40-45 minutes, or until the juices are running clear. Halfway through baking (around 20 minutes), baste with the remaining marinade. Remove from the oven and let it rest for 5 minutes prior to serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Recipes

References

^{^} Simply Recipes (www.simplyrecipes.com)
^{^} Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Flounder Milanese with Arugula and Tomatoes

Breaded flounder lightly pan sauteed and topped with an arugula, lemon and tomato salad – a simple yet delicious way to prepare fish. Perfect for Lent, or any night you’re in the mood for fish.

I was on a cruise a few weeks ago aboard the Norwegian and one of the meals I ordered more than once was the Flounder Milanese. I was able to recreate a lighter version of that meal; rather than deep frying it, I generously sprayed the fish with olive oil and pan sauteed it until golden. I love everything about this dish, it’s light, quick and satisfying all for under 225 calories. You can use any white fish fillet you wish, and if you rather make this in the oven, I would broil it instead. Hope you enjoy!

Flounder Milanese with Arugula and Tomatoes
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 filet • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 220 • Fat: 4 g • Carb: 13 g • Fiber: 2 g • Protein: 33 g • Sugar: 2 g
Sodium: 476 mg (without salt) • Cholest: 77 mg

Servings: 4

Ingredients:

4 (4 oz each) skinless flounder filets
pinch kosher salt
freshly ground black pepper
4 cups arugula
1 medium vine ripe tomato, diced small
1 teaspoon olive oil
1 lemon, halved
2 large egg whites
2/3 cup seasoned bread crumbs
olive oil spray (about 1 tbsp worth)

Directions:

Season fish lightly with salt and pepper. In a medium bowl, combine the arugula, tomato, olive oil and the juice from half of of the lemon. Season with salt and pepper, toss and set aside. Slice the other half of the lemon into 4 slices or wedges to serve with the fish.

In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs.

Heat a large saute pan over medium heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until the crumbs are golden and the fish is opaque and cooked through.

To serve, place a fillet on each dish and top with arugula salad and lemon.

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Million Dollar Chicken – Of Course It Tastes Rich!

This take on the Standard Grill’s famous “Million Dollar
Chicken,” showed me once again that so many of life’s great culinary pleasures
happen when you least expect them. I saw this recipe featured on TV recently,
and chose to try it for two main reasons: one, it’s slathered in crème fraiche;
and two, it’s roasted over caramelized, chicken drippings-soaked bread.

I know, we had you at “slathered in crème fraiche,” but it
was the bread that I was really looking forward to when I pulled this out of
the oven, which is why I was so bummed when I thought I’d ruined it. Since I
got greedy and used an extra slice of bread, and also used a larger roasting
pan, the bread cooked to what would generously be referred to as
“golden-black.”

Several times during the glazing at the end, I contemplated
tossing them out and simply making a joke about it during the narration, but
I’m SO glad I didn’t. I can’t explain why, but not only didn’t it taste like burnt
toast, it truly tasted fantastic. For purely aesthetic reasons, I’ll
encourage you to use a smaller roasting pan, which will better insulate the
edges of the bread, but I wasn’t exaggerating when I described just how great
it really was. I promised to stop using the word “unctuous,” but it actually
seems appropriate here.

It was so saturated with chicken fat, caramelized juices,
and crème fraiche, that the bitterness from the darkest parts of the bread
seemed to balance the richness somehow. The point is, if mine was good this
dark, one shade lighter should get you even closer to million dollar chicken
nirvana. I hope you give this “rich” combo a try soon. Enjoy!

Ingredients for 4 portions:

4 1/2 pound whole chicken

salt and pepper to taste

1 lemon

1 bunch fresh thyme

1 bay leaf
3 cloves garlic (original recipe calls for adding a few cloves of garlic in the cavity with the herbs and lemon – I didn’t, since I had included garlic in the last twelve things I’d eaten, and was taking a break, but feel free to add!)

olive oil, as needed

3 thick slices day-old French bread (I used sourdough)

For creme fraiche glaze:

1 cup creme fraiche

1 zest of one lemon

juice of one lemon

1 tablespoon grated shallot puree

1 teaspoon Aleppo pepper

– Cook at 450 degrees F. for one hour, then glaze, cook for
10 minutes, and repeat until chicken is done. (Note: If you use a different
size chicken, you’ll obviously need to adjust your times. Cook until internal
temp in thickest part of thigh is 165 degrees F.)
– The original recipe from the Standard Grill in NYC calls for finishing with Maldon sea salt. I didn’t, but that always a nice option.