Makin lemon chicken ?

Question

heya. i normally make lemon chicken, roughly by just putting lemon on the veg and chicken and then add white wine and some other stuff

but i dont have white wine, so do you think it would be ok with out the white wine?

do you know any simular recipes?

thanks

Answer 1

Yeah - it will be fine - you could even use water in place of the wine if you need to - betcha won't tell the difference!

Answer 2

use a small amount of olive oil and balsamic vinegar

Answer 3

yup its ok...

Lemon Chicken Recipe

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Ingredients

    * 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

    * 2 Tbsp lemon zest

    * 1/3 cup lemon juice

    * 2 cloves garlic, crushed

    * 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)

    * 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)

    * 1 teaspoons salt

    * 1 teaspoon black pepper

    * 2-3 Tbsp melted butter

    * Lemon slices for garnish

Method

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (b*****s have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the b*****s, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.

Answer 4

I never use wine .. I use:

1 whole chicken (nothing inside)

1 organic lemon

1 bunch of fresh rosemary

melted butter (about 2 - 3 tablespoons)

Salt and pepper

Place the chicken in a greased roasting pan or casserole.

Cut thin slices of the peel of the lemon, then cut a few slits in the skin of the chicken, and insert the lemonpeel. Insert a small twig of rosemary as well.

Cut a lot of X's in the lemon, place it inside the chicken. Brush the skin generously with melted butter and sprinkle with salt and pepper.

Roast in the oven until the juice runs clear, when you poke the chickenmeat. The juice in the roastingpan is great for making gravy!

Take out the lemon and as much of the rosemary and lemonpeel you can, cut the chicken up and serve with your favourite sides - we usually have small, ovenroasted, whole new potatoes and a salad.  

Answer 5

I made some recently, by roasting a chicken, with a lemon quartered in the roasting tin.  Then I used the juices from the chicken, the roasted lemons squeezed in, plus some extra chicken stock to make the lemon sauce and thickened it with cornflour.  

You can definitely make it without wine - just use stock instead.