Lemon Chicken


Ingredients for the Chicken

  • 1 whole chicken, cut into 8 pieces (thighs or drumsticks can also be used)
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 tsp. black pepper powder, freshly cracked
  • 1 tsp. red chili flakes
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1 1/2 tsp. oregano
  • 2 tbsp. finely minced fresh parsley
  • 1 1/2 tsp salt
  • 4 tbsp oil
  • 2 garlic cloves, crushed to a paste
  • 1/2 tsp. paprika powder
  • 2 tbsp. thick yoghurt

Ingredients for the Sauce

  • 1 tbsp. flour
  • 1 tbsp. butter
  • 1/4 tsp. garlic paste
  • 2 tsp. lemon zest
  • 1/4 cup lemon juice
  • 1 1/2 cups chicken stock
  • salt and pepper to taste


 First, brine the chicken. This method enables gain most moistness on your chicken. Take a box large sufficient to maintain the chicken portions. 

Add 2 tsp salt, 1 tsp sugar, 1/2 of cup white vinegar, juice of one lemon, throw in a few more or less chopped clean herbs like coriander or parsley. Then add COLD water and blend the whole thing collectively. Now add on your wiped clean chicken portions, they ought to be absolutely immersed in the water. Cover the box and refrigerate it for 1-four hours.

 Then drain out the liquid, rinse out the chicken quarters nicely to do away with any extra salt and continue. Mix all of the last chook components in a small bowl. Dry every chook piece nicely through blotting with paper towels. Then observe the marinade generously on every piece. Put them in a dish, cowl and refrigerate for at the least 2 hours however ideally overnight.

 Remove the chicken from the refrigerator at the least 1/2 of an hour earlier than you intend on cooking. When equipped to cook, take a pan and drizzle a touch little bit of oil. Add the chicken portions in a single layer with out crowding the pan (you may do that in 2 batches) and cook on each aspects over excessive warmness to seal the chicken and provide it a brown coating. At this factor we aren't seeking to cook the chicken through, simply giving it an excellent sear, so approximately 2-three mins according to aspect. 

Once finished searing the chicken pieces, place them in an oven-proof dish and set aside.

 In the intervening time preheat the oven at 200 C.

 Prepare the sauce. In the same pan which you used for searing the chicken, drizzle a tiny little bit of oil then add the garlic paste and stir it in for a minute, then add the chicken broth, lemon juice, zest and any leftover marinade at the same time as stirring constantly. Allow the sauce to come to a simmer. Season with salt and pepper to taste. Stir and simmer for every other minute earlier than turning off the warmness.

 In a small bowl, blend the butter and flour collectively right into a crumble and set apart, this may be used later. Pour the sauce across the chicken portions. Put the baking dish into the oven and bake for approximately 20 mins, remove and baste the chicken with the juices. Put the dish again into the oven and bake for another 15-20 mins or till the chicken is cooked through.

 Remove the chicken portions from the sauce onto a plate and preserve them covered.

 Return the sauce into the pan area it at the range over medium warmness and add the crumbled butter and flour combination that we set aside earlier. Stir/Whisk it in till nicely mixed and the sauce is slightly thickened, wealthy and creamy.

 Return the chicken portions again into the sauce and cover to preserve heat till time to serve. Serve the herbed chicken with its zesty sauce and a side of mashed potatoes, rice, pasta or any accompaniment of your choice.

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