Refreshing ☆ Lemon Herb Roast Chicken Recipe by cookpad.japan
Cooking Instructions 1 Put chicken skin side down. Cut off the thick parts and butterfly. Cut into 5 cm cubes. Cut into big pieces as they shrink once cooked. 2 Sprinkle salt and pepper to Step 1. 3 Heat olive oil in a frying pan and fry the chicken skin side down (over medium high heat). 4 When skin has browned, flip the pieces over. Sprinkle white wine, thyme, and rosemary. Put lemon slices on top and cover with a lid to steam (over low heat). 5 Pierce the meat with a chopstick to check for doneness. When the juices run clear, remove the lid. Add butter and lightly toss. Done. 6 Adjust to taste with salt. I don't use salt as you get the rich taste from butter and acidity of lemon. 1 Put chicken skin side down. Cut off the thick parts and butterfly. Cut into 5 cm cubes. Cut into big pieces as they shrink once cooked. 1 Put chicken skin side down. Cut off the thick parts and butterfly. Cut into 5 cm cubes. Cut into big pieces as they shrink once cooked. 2 Sprinkle salt and pepper to Step 1. 2 Sprinkle salt and pepper to Step 1. 3 Heat olive oil in a frying pan and fry the chicken skin side down (over medium high heat). 3 Heat olive oil in a frying pan and fry the chicken skin side down (over medium high heat). 4 When skin has browned, flip the pieces over. Sprinkle white wine, thyme, and rosemary. Put lemon slices on top and cover with a lid to steam (over low heat). 4 When skin has browned, flip the pieces over. Sprinkle white wine, thyme, and rosemary. Put lemon slices on top and cover with a lid to steam (over low heat). 5 Pierce the meat with a chopstick to check for doneness. When the juices run clear, remove the lid. Add butter and lightly toss. Done. 5 Pierce the meat with a chopstick to check for doneness. When the juices run clear, remove the lid. Add butter and lightly toss. Done. 6 Adjust to taste with salt. I don't use salt as you get the rich taste from butter and acidity of lemon. 6 Adjust to taste with salt. I don't use salt as you get the rich taste from butter and acidity of lemon. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth *Chicken with Sweet Chili Sauce* Macrobiotic ● Tofu and Banana Chocolate Mousse ● Chilled Tofu with Mulukhiyah Manhattan clam chowder Vegetarian Sake Lees Cheese Cream Pasta Chunky Guacamole Simple Macrobiotic Avocado Toast Macrobiotic Daikon Mochi Recipe chicken pasta salad Fancy Pants Chicken *Chicken with Sweet Chili Sauce* Macrobiotic ● Tofu and Banana Chocolate Mousse ● Chilled Tofu with Mulukhiyah Manhattan clam chowder Vegetarian Sake Lees Cheese Cream Pasta Chunky Guacamole Simple Macrobiotic Avocado Toast Macrobiotic Daikon Mochi Recipe chicken pasta salad Fancy Pants Chicken