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

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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