Lemon chicken

[pic to come]

Recently I googled BEST CHICKEN RECIPE EVER and i found this one over at FoodOnTheFood.com… (originally from a cookbook called American Masala)

Good Lord they dont lie. I’ve made this recipe a good 8 times since finding it and I have never, EVER made one dish that many times.

  • 8 chicken pieces (legs and thighs)[We’ve used a whole chicken, breasts or just legs – all have worked well]
  • 2 Tbsp. balsamic vinegar [we use Trader Joes Gold Quality Balsamic]
  • 2 lemons, zested, 1 juiced, and the other cut into wedges
  • 2 tsp. kosher salt
  • 2-½ tsp. ground pepper
  • 1 Tbsp. sugar [i used less because lemon candy on top of chicken is wierd to me. I also add some salt to this mix]
  • 2 Tbsp. canola oil
  • 4 Tbsp. unsalted butter [sometimes i use 3 Tbsp… you know… for my health but my husband says it doesn’t taste as good]

For the Marinade:

  1. Prick the chicken pieces all over with a fork and set aside.
  2. In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and 2 tsp. of the ground pepper.
  3. Add the chicken and turn to coat.
  4. Refrigerate for 20 minutes [works well] or overnight.
  5. Mix the sugar with the remaining lemon zest in a small bowl and set aside.

To make the chicken:

  1. Preheat the oven to 400°F.
  2. Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes.
  3. Melt 2 Tbsp. of the butter, and place chicken skin-side-down in the pan along with the remaining marinade. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more.
  4. Sprinkle some of the lemon sugar and remaining ½ tsp. of ground pepper over the chicken and transfer skillet to oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 25 minutes.
  5. Remove chicken from oven. Cut remaining 2 Tbsp. of butter into small pieces and scatter around chicken. Pour lemon juice over everything. Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.

good to know:

  • The marinade always looks like WAY too little but somehow it is always the perfect amount.
  • Have some sort of bread on hand to soak up every single bit of juice because it is THAT good.
  • Leftovers of this arent nearly as good as when its first out of the oven so eat up!

Source: FoodOnTheFood.com and American Masala by Suvir Saran and Raquel Pelzel.


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