Imen Dridi Michael Symon’s Lemon Chicken is a cooking masterpiece that you should try. It has juicy chicken thighs and legs. A zesty mix of garlic, thyme, rosemary, and lemon zest makes this recipe offer a burst of flavor. It will be ready to eat in 45 minutes and make 4 serves.
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🧡 Why You’ll Love This Lemon Chicken Recipe:
- Bursting Citrusy Goodness: The lemon-infused marinade elevates the chicken’s taste to unparalleled heights.
- Easy Prep, Big Flavors: With straightforward steps, this recipe delivers gourmet results effortlessly.
- Golden, Crispy Skin: Experience the joy of biting into perfectly crisped chicken skin, a testament to oven mastery.
❓ What Is Michael Symon Lemon Chicken Recipe?
Michael Symon’s Lemon Chicken harmoniously blends chicken parts with a marinade of lemon zest, juice, garlic, thyme, rosemary, salt, and pepper. The result is a flavorful masterpiece with golden, crispy skin.
🍗 Michael Symon Lemon Chicken Ingredients
- 3 to 4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
- 4 teaspoons lemon zest (about zest from 2 lemons)
- 1/3 cup lemon juice
- 2 cloves garlic, crushed
- 2 tablespoons fresh chopped thyme (or 2 teaspoons dried)
- 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons butter, melted
- Lemon slices for garnish
🍲 How To Make Michael Symon Lemon Chicken
- Add garlic, thyme, rosemary, salt, pepper, lemon juice, and lemon zest to a big bowl that won’t react with other things. Use a whisk to mix the ingredients together.
- Cut each piece of chicken in half lengthwise one or two times with the tip of a sharp knife, making sure to leave the skin off. The marinade will work better if you do this.
- Coat the chicken pieces with the marinate by turning them around in the bowl. Putting it in the fridge for one to two hours will help the flavors blend.
- Set the oven to 425°F before you start. Put the chicken in a big baking dish in a single layer, skin side up. Remove the chicken from the marinade! Save the sauce for later use. Add hot butter to each piece of chicken with a pastry brush.
- While the chicken is baking for 20 minutes, use a lot of the sauce that you saved to baste it. Once the skins are golden brown and the chicken is cooked all the way through (165°F internal temperature), keep baking for another 15 to 25 minutes, for a total of 35 to 45 minutes.
- If your chicken is a mix of breasts and legs, keep this in mind: the breasts may be done before the thighs.
- Let the chicken rest for 10 minutes with the paper on top after taking it out of the oven.
- Make a serving bowl and pour the pan juices into it. Skim the fat off the top with a tablespoon. You can put the fat away or save it to cook with later,if you put it down the drain, it will harden and block it.
💭 Recipe Tips:
- Marination Magic: Allow the chicken to marinate for a minimum of one to two hours. This enhances the infusion of flavors into the meat.
- Prep Precision: When cutting the chicken, ensure to halve each piece lengthwise. This aids in better absorption of the marinade, elevating the overall taste.
- Chill for Flavor: Refrigerate the marinated chicken for the suggested time. This step not only intensifies the flavors but also ensures a juicy and tender result.
🥗 What To Serve With Lemon Chicken?
You can serve lemon Chicken with Roasted Vegetables ,Garlic Mashed Potatoes, Lemon Herb Rice, Greek Salad, Sauteed Spinach, Quinoa Pilaf.
🎚 How To Store Leftovers Lemon Chicken?
- In the fridge: Store Leftovers Lemon Chicken in an airtight container for up to 3 days.
- In the freezer: You can store Leftovers Lemon Chicken in a sealed bag for up to 2 months.
🥵 How To Reheat Leftovers Lemon Chicken?
- In the oven: Place leftover lemon chicken in an oven-safe dish, cover with foil, and heat for 15-20 minutes at 350°F.
- In the microwave: Put leftover lemon chicken on a microwave-safe plate, cover with a damp paper towel, and heat for 30 second.
- On the stove: Reheat leftover lemon chicken in a pan over medium heat with stir occasionally, for 5-10 minutes.
- In the air-fryer: Place leftover lemon chicken in the air-fryer for 5 minutes at 350°F.
FAQ’S:
Can I Use Chicken Breasts Instead Of Thighs And Legs?
Yes, you can use chicken breasts, but adjust cooking times as breasts may cook faster. Ensure the internal temperature reaches 165°F.
Can I Use Dried Herbs Instead Of Fresh?
You can use dried thyme and rosemary as substitutes. Use 2 teaspoons of dried thyme and 1/2 teaspoon of dried rosemary.
How Do I Prevent The Chicken From Drying Out?
To prevent dryness, baste the chicken generously with the saved sauce while baking. Monitor cooking times to avoid overcooking.
How Can I Make The Skin Extra Crispy?
For extra crispy skin, baste the chicken with the sauce and butter during baking. This ensures a golden-brown, crispy result.
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Michael Symon Lemon Chicken Nutrition Fact:
- Calories:599
- Total Fat: 31g
- Saturated Fat: 10g
- Cholesterol: 394mg
- Sodium: 540mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Total Sugars: 0g
- Protein: 73g
- Calcium: 54mg
- Iron: 4mg
- Potassium: 843mg
Michael Symon Lemon Chicken
Description
Michael Symon’s Lemon Chicken is a cooking masterpiece that you should try. It has juicy chicken thighs and legs. A zesty mix of garlic, thyme, rosemary, and lemon zest makes this recipe offer a burst of flavor. It will be ready to eat in 45 minutes and make 4 serves.
Ingredients
Instructions
- Add garlic, thyme, rosemary, salt, pepper, lemon juice, and lemon zest to a big bowl that won’t react with other things. Use a whisk to mix the ingredients together.
- Cut each piece of chicken in half lengthwise one or two times with the tip of a sharp knife, making sure to leave the skin off. The marinade will work better if you do this.
- Coat the chicken pieces with the marinate by turning them around in the bowl. Putting it in the fridge for one to two hours will help the flavors blend.
- Set the oven to 425°F before you start. Put the chicken in a big baking dish in a single layer, skin side up. Remove the chicken from the marinade! Save the sauce for later use. Add hot butter to each piece of chicken with a pastry brush.
- While the chicken is baking for 20 minutes, use a lot of the sauce that you saved to baste it. Once the skins are golden brown and the chicken is cooked all the way through (165°F internal temperature), keep baking for another 15 to 25 minutes, for a total of 35 to 45 minutes.
- If your chicken is a mix of breasts and legs, keep this in mind: the breasts may be done before the thighs.
- Let the chicken rest for 10 minutes with the paper on top after taking it out of the oven.
- Make a serving bowl and pour the pan juices into it. Skim the fat off the top with a tablespoon. You can put the fat away or save it to cook with later,if you put it down the drain, it will harden and block it.
Notes
- Marination Magic: Allow the chicken to marinate for a minimum of one to two hours. This enhances the infusion of flavors into the meat.
Prep Precision: When cutting the chicken, ensure to halve each piece lengthwise. This aids in better absorption of the marinade, elevating the overall taste.
Chill for Flavor: Refrigerate the marinated chicken for the suggested time. This step not only intensifies the flavors but also ensures a juicy and tender result.
Michael Symon Lemon Chicken
