Cooking Index - Cooking Recipes & IdeasLemon Herbed Chicken Recipe - Cooking Index

Lemon Herbed Chicken

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 lbs 1362g / 48ozChicken - (to 3 1/2 lbs) - quartered
3 lbs 1362g / 48ozGarlic cloves - sliced (large)
1 1/2 cups 355mlFresh lemon juice - (abt 8 lg lemons)
1/4 cup 15g / 0.5ozAll-purpose flour
1/2 tablespoon 7.5mlHot paprika
1 tablespoon 15mlOlive oil
1 cup 160g / 5.6ozLong-grain white rice
1 cup 62g / 2.2ozYellow onion - thinly sliced (1 1/2 cups) (medium)
  Salt - (optional)
  Freshly-ground pepper - to taste
1 cup 110g / 3.9ozMixed chopped fresh herbs such as dill,
  Mint, and flat-leaf parsley
1 3/4 cups 414mlChicken stock or canned broth

Recipe Instructions

Rinse chicken and pat dry. Discard giblets and neck or reserve for another use. Put chicken pieces and garlic in a shallow glass dish and pour lemon juice over. Cover with plastic wrap and refrigerate overnight or at least 6 hours. Turn occasionally.

When ready to cook, drain chicken, reserving lemon juice and garlic. In a large self sealing plastic bag, shake flour and paprika to combine. Add chicken in pieces and shake to coat.

In a large nonstick skillet, brown chicken pieces in oil over medium-high heat until golden, about 5 minutes per side. Remove chicken and keep warm.

Put rice in a 5-quart or larger crock pot and top with onion and chicken. In a small saucepan, whisk together reserved lemon juice, garlic, herbs, salt, pepper, and stock. Bring to a full boil and boil 1 minute. Pour over chicken. Do not stir. Cover and cook on LOW for 6 to 8 hours or HIGH for 2 1/4 to 3 hours.

Transfer chicken and rice to a heated serving platter.

This recipe yields 4 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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