Oven Braised Lemon Chicken
Oven Braised Lemon Chicken is a gluten free, dairy free, paleolithic, and primal recipe with 4 servings. One portion of this dish contains roughly 7g of protein, 12g of fat, and a total of 206 calories. For $2.04 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have kosher salt and pepper, chicken broth, bay leaf, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Similar recipes are Oven Braised Lemon Chicken, Oven-braised Salmon In Lemon-tarragon Crème Fraîche, and Oven Braised Chicken Cacciatore with Rosemary.
Ingredients
chicken
8 pieces
garlic cloves
6
onion
1
crimini mushrooms
2 cups
rosemary
4 sprigs
lemon
8
bay leaf
1
capers
2 tablespoons
chicken broth
2 cups
chili flakes
0.5 teaspoon
olive oil
3 tablespoons
kosher salt and pepper
4 servings
Cooking in Steps
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1Preheat oven to 350 degrees.
oven -
2Liberally season the chicken with salt and pepper. In a large Dutch Oven heat olive oil to medium high. In batches, brown chicken pieces on both sides and transfer to a plate. Discard all but 2-3 tablespoons of left over grease. Lower heat to medium and add garlic cloves, cooking until lightly golden.
salt and pepper
chicken pieces
whole garlic cloves
olive oil
whole chicken
dutch oven -
3Add onions and cook until all items are evenly browned.
onion
-
4Add chili flakes and saut for an additional minute.
red pepper flakes
-
5Add mushrooms and saut for an additional 2-3 minutes. Carefully add chicken stock and bring to a boil. With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot with the skin side up.
chicken stock
mushrooms
whole chicken
wooden spoon
pot -
6Add lemon slices, bay leaf, capers, and rosemary sprigssubmerging those items underneath the liquid.
bay leaves
rosemary
capers
lemon
-
7Place lid over t
-
8Carefully take the pot out of the oven.
oven
pot -
9Remove rosemary sprigs, bay leaves and skim off and discard any fat and impurities from the juices. Check for seasonings and adjust with kosher salt and pepper as necessary.
salt and pepper
bay leaves
seasoning
rosemary
-
10Plate chicken with sauce and serve with fresh bread or other desired sides.
whole chicken
bread
