Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lemon Garlic Chicken

on September 29, 2014

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Sorry for taking so long to post this recipe, but you know how life can get so busy sometimes. Anyway for this recipe, I like to start with the potatoes. I’m using Yukon gold, I think they work the best, and it’s what my mother used. Trying to stay with tradition, with a few minor changes, just gives this dish a modern makeover.

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So here I’ve taken 6 small Yukon gold potatoes and quartered them. Placed them on a baking sheet, with some olive oil, and a good sprinkling of Kosher salt and pepper. I’m also using 2 tablespoons of fresh chopped rosemary to add to the potatoes. I think rosemary and potatoes are a perfect marriage, and this is just one of the changes I’ve made to this dish. I roasted them in a 450 degree oven for around 15 minutes, but half way through I turned them over so all sides would get some nice color. The reason for me doing this first is to give the potatoes a head start, because I’m going to use them as a bed for the chicken. This way all the flavor from the chicken will drip down onto the potatoes and make them super yummy. So after they come out of the oven I place them into my retro dish.

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Next the chicken. I’m using 6 boneless-skinless chicken breasts. Now I know that using chicken that’s not on the bone or has it’s skin still on can sometimes be a bit dry when cooked. Not to worry. I’ve done something here to stop that from happening. I’ve seen recipes where they brush mayo onto the chicken before breading them, and that’s fine, but I’m using my favorite creamy Caesar dressing instead. Caesar dressing has so much more flavor than mayo and it has lemon in it as well.

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To enhance the rosemary flavor I’m adding 1 tablespoon of chopped fresh rosemary to the Caesar dressing as well, and just mix that through. I’ve just taken each breast and brushed some of the Caesar dressing all over each one. Now instead of using Italian style bread crumbs, like my mom, I’m using Panko bread crumbs. I like how they are lighter and crunchier. They give a little more texture to the coating. In the Panko I’ve just add some finely chopped fresh parsley and mixed that through before breading the chicken. When all the chicken is breaded, and the potatoes are spread out in the bottom of the dish, I lay the chicken on top like you see above. In the bottom of this dish I’ve added 1 cup of low sodium chicken broth so the potatoes won’t burn, you need some moisture for the cooking process. I have the oven now set at 350 and I drizzle some olive oil over the top and put them in, for around 15 minutes. I do this to start the breading to get some color on them before adding the delicious lemon mixture and onions to the dish.

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While the chicken is in the oven, I sliced and sauteed some very thinly sliced onions just enough to soften them with a sprinkling of salt. Then I set them aside while I fix the sauce that makes this dish so delicious.

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In a bowl I have 1/2 a cup of olive oil and 1 tablespoon of fresh chopped rosemary. To that I grate 6 cloves of garlic. Then I take 3 lemons, zest and juice and add that into the bowl. I then add 2 cups of low sodium chicken broth. I whisk this all together and pour this mixture into a sauce pan. On med heat I start heating up this sauce until it comes to a low simmer. After the 15 minutes that the chicken has been in the oven, I take it out.

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You can see the chicken has browned somewhat. Next I add the onions and ladle 1/2 of the hot lemony liquid all over the top of the chicken. Cover with foil.

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I continue cooking the chicken at 350 for another 35-40 minutes, or until internal temp is at 165 degrees. After I remove the chicken from the oven I let it sit on the top of the stove covers for another 15 minutes to rest some.

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Just a tip for this dish. I keep the reserved lemon garlic sauce on the stove, on med low heat, so when I plate this chicken, I ladle on some right over the top before serving. This dish is so wonderful and so flavorful that I’m sure you’ll be making it over and over again.

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I like to serve it on a large platter, family style, with a gravy boat full of that lemon garlic sauce, the way my mother brought it to the table.


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