Post by jody on Oct 4, 2016 17:59:36 GMT 10
Lemon Chicken over rice and roasted corn is a wonderful autumn dish that fills the home with wonderful rich scents of fresh lemon, zesty seasonings and roast chicken.
1/4 cup olive oil
8 garlic cloves, minced
1/3 cup dry white wine
Zest from 2 lemons (2 tbsp)
Juice from 1 lemon
2 tsp dried oregano
1 tsp fresh thyme leaves, chopped
Sea salt, to taste
Ground black pepper, to taste
4 boneless chicken breasts, skin on
1 lemon, cut into 8 wedges
2 cups white rice, cooked
1 cup roasted corn
Recipe & Directions Here: www.budget101.com/…/lemon-chicken-over-roasted-corn-…
Preheat oven 400F
Heat the olive oil in a skillet over medium heat, add the garlic, sauteing for about a minute without browning the garlic. Remove from heat, add wine, lemon zest, lemon juice, garlic, oregano, thyme and salt, stirring well to combine and de-glaze the pan.
Place the Chicken breasts in a prepared 9x13 baking dish, skin side up, pat the skin dry with a paper towel or lint free cloth. Pour 3/4 the sauce over the breasts, tuck fresh lemon wedges around the breasts. Bake for 30 minutes. Remove from oven, cover with foil, Let it rest, while it's resting (for about 10 minutes)
Combine the remaining 1/4 of the sauce with the hot cooked rice, add roasted corn and mix well. Serve the chicken over Rice/Corn. If you want to spice it up a bit, finely dice 1 over-ripe jalapeno (aka red) pepper and mix it in with the corn and rice. This is our favorite way to add a touch of heat to the dish, but many may find this TOO spicy for their liking. If you just like the color, add a bit of red bell pepper instead.
1/4 cup olive oil
8 garlic cloves, minced
1/3 cup dry white wine
Zest from 2 lemons (2 tbsp)
Juice from 1 lemon
2 tsp dried oregano
1 tsp fresh thyme leaves, chopped
Sea salt, to taste
Ground black pepper, to taste
4 boneless chicken breasts, skin on
1 lemon, cut into 8 wedges
2 cups white rice, cooked
1 cup roasted corn
Recipe & Directions Here: www.budget101.com/…/lemon-chicken-over-roasted-corn-…
Preheat oven 400F
Heat the olive oil in a skillet over medium heat, add the garlic, sauteing for about a minute without browning the garlic. Remove from heat, add wine, lemon zest, lemon juice, garlic, oregano, thyme and salt, stirring well to combine and de-glaze the pan.
Place the Chicken breasts in a prepared 9x13 baking dish, skin side up, pat the skin dry with a paper towel or lint free cloth. Pour 3/4 the sauce over the breasts, tuck fresh lemon wedges around the breasts. Bake for 30 minutes. Remove from oven, cover with foil, Let it rest, while it's resting (for about 10 minutes)
Combine the remaining 1/4 of the sauce with the hot cooked rice, add roasted corn and mix well. Serve the chicken over Rice/Corn. If you want to spice it up a bit, finely dice 1 over-ripe jalapeno (aka red) pepper and mix it in with the corn and rice. This is our favorite way to add a touch of heat to the dish, but many may find this TOO spicy for their liking. If you just like the color, add a bit of red bell pepper instead.
