Best 7 Grandmas Lemon Chicken Recipes

GRANDMA'S SMOTHERED CHICKEN

Steps:

• Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
• Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
• Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
• Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
• Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
• Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

TUSCAN LEMON CHICKEN

Steps:

• Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
• When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

GRANDMA'S CHICKEN CHARDON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
• Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
• Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

GRANDMA'S LEMON CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whip milk and egg together in a small bowl. Mix flour and lemon-pepper seasoning together in a another small bowl.
• Dip chicken in the egg mixture and then in the flour to coat completely. Place milk and butter in the bottom of a baking dish to keep the chicken nice and moist. Place coated chicken on top. Place lemon slices directly on the chicken. Cover with foil.
• Bake in the preheated oven until almost cooked through, about 30 minutes. Remove foil and continue to bake until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRANDMA'S ROAST LEMON CHICKEN

Steps:

• Preheat oven to 375℉ (190℃). Place the chicken on it's breast on a flat work surface. Using poultry shears, cut along the entire length of the backbone. Spread the chicken open and rinse with cold water. Dry with paper towels. Cut off excess fat at neck and tail, and discard fat. Open the bird out as much as possible. Use the heel of your hand and strike the breast firmly to break the breast bone, collar bones, rib cage, and wishbone. Place the parsley, celery, onion into a 10 to 12 inch oven proof skillet or baking dish , and lay the chicken, breast side up, on top, arranging the bird so it rests neatly in the skillet. Sprinkle chicken with salt, pepper, and paprika, and dot with butter. Roast uncovered for 35 minutes or until chicken has begun to brown. In a two cup measuring cup, combine broth, lemon juice, and wine. Reserve ¼ cup o the liquid, and add the rest to the skillet. Baste the chicken, and continue to roast uncovered, basting every 15 minutes, for 50 to 60 minutes longer, or until the skin is a deep golden brown and juices run clear when chicken is pierced in the thickest part of the thigh and interal temperature registers 180 degrees. Transfer chicken to a warm platter or grooved carving board and keep warm by covering with a tent of foil. Discard the vegetables. Tile the skillet, and spoon off the fat. Strain the defatted cooking juices if desired and return juices to the skillet. Stir cornstarch into the reserved ¼ cup both wine mixture. Add the dissolved cornstarch mixture to the broth in the skillet. Bring to a simmer and stir frequently until thickened. Serve gravy alongside chicken.

GRANDMA'S BAKED CHICKEN

Steps:

• Preheat the oven to 350°.
• In a small bowl, combine the goat cheese, rosemary and lemon peel; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick.
• In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to the bread crumbs and combine. Keep the remaining butter warm for basting.
• Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minute.

GRANDMA ROSE'S LEMON ITALIAN CHICKEN

Steps:

• Rinse and dry the chicken pieces well. Heat the oil in a large frypan over medium high heat, slip in the pieces of chiken skin side down, not letting them touch each other.
• Brown over medium heat or lower adjusting the temperature so the chicken colours slowly taking about 15 minutes to reach a nice amber colour.
• Sprinkle with a little salt and pepper as they cook, then turn with a wooden fork and spatula, try not to pierce the chicken and letting out the juices. We are only browning the chicken well at this stage.
• Remove the browned chicken to a large platter.
• Pour off all but a few tablespoons of the fat.
• Place the frypan over medium heat and add the carrot, onion, parsley, and sage leaves, and cook until the onion starts to turn golden brown.
• Stir in the lemon zest and keep stirring until onion is deep golden.
• Taking care not too burn the brown bits and glaze on the bottom of frypan.
• Blend in the minced garlic, a pinch of ground cloves, the tomatoes, and liquid of choice ( water, canned drained juices, or chicken broth).
• Scraping the liquid into the brown bits to free up.
• Add the chicken back into the frypan with 2 tablespoons only of lemon juice, bring all to a gentle simmer bubble.
• Cover the pan and cook another 15 minutes.
• Uncover the pan now and cook the last ten minutes, turning all the pieces to keep moist, and condensing down.
• The sauce should be thickened and clinging to the chicken pieces.
• Now ready to serve have a hot platter ready.
• Sprinkle the remaining 2 to 3 tablespoons fresh lemon juice over the chicken taste for salt and pepper.
• Pile the chicken onto the plater and moisten all the pieces with pan juices.
• Sprinkle with extra minced parsley.