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  • Lemon Herbed Chicken

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    Ingredients

    • 3 lb chicken - (to 3 1/2 lbs) quartered
    • 3 lrg garlic cloves sliced
    • 1 1/2 c. fresh lemon juice - (abt 8 lg lemons)
    • 1/4 c. all-purpose flour
    • 1/2 Tbsp. warm paprika
    • 1 Tbsp. extra virgin olive oil
    • 1 c. long-grain white rice
    • 1 med yellow onion thinly sliced (1 1/2 c.) Salt (optional) Freshly-grnd pepper to taste
    • 1 c. mixed minced fresh herbs such as dill, mint, and flat-leaf parsley
    • 1 3/4 c. chicken stock or possibly canned broth

    Directions

    1. Rinse chicken and pat dry. Throw away giblets and neck or possibly reserve for another use. Put chicken pcs and garlic in a shallow glass dish and pour lemon juice over. Cover with plastic wrap and chill overnight or possibly at least 6 hrs. Turn occasionally.
    2. 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 in chicken in pcs and shake to coat.
    3. In a large nonstick skillet, brown chicken pcs in oil over medium-high heat till golden brown, about 5 min per side. Remove chicken and keep hot.
    4. Put rice in a 5-qt or possibly 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. Don't stir. Cover and cook on LOW for 6 to 8 hrs or possibly HIGH for 2 1/4 to 3 hrs.
    5. Transfer chicken and rice to a heated serving platter.
    6. This recipe yields 4 servings.
    7. NOTES :

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