Whats a good recipe for lemon chicken?

what seasonings would i use, and what would be a good side/s?Whats a good recipe for lemon chicken?
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掳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 (breasts have an internal temperature of 165掳F and thighs 175掳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 breasts, 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.





and a good saladWhats a good recipe for lemon chicken?
Grilled Lemon Chicken %26amp;Salad Recipe





***GRILLED LEMON CHICKEN***


3/4 cup freshly-squeezed lemon juice


3/4 cup good-quality olive oil


2 teaspoons kosher salt


1 teaspoon freshly-ground black pepper


1 tablespoon minced fresh thyme leaves


2 pounds boneless skinlesschicken breast halves


***SALAD***


1/4 cup freshly squeezed lemon juice


1/4 cup good-quality olive oil


1 cup raw sugar snap peas -- trimmed


1/2 red bell pepper -- julienned


1/2 yellow bell pepper -- julienned


1 lemon -- thinly sliced


1/4 teaspoon kosher salt


1/4 teaspoon freshly-ground pepper





For the Chicken: Whisk together lemon juice, olive oil, kosher salt, pepper and thyme. Pour over chicken breasts in nonreactive bowl (such as a stainless steel one, but not one made of aluminum).


Cover and marinate in refrigerator 1/2 hour.





Heat a charcoal grill and cook chicken for 10 minutes on each side,


Or saute until just cooked through.


Slice breasts diagonally into 3/8-inch-thick slices.


Put on serving plate





For the Salad: Toss chicken , lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper in a bowl. Taste for seasonings and serve cold or at room temperature.








This recipe from CDKitchen
Thai Lemon Chicken


Prep Time: 12 minutes


Cook Time: 1 hour, 00 minutes


Ingredients:


SERVES 2-4


2 to 4 quarter chicken pieces (leg %26amp; thigh)


pinch of salt


optional garnish: lemon slices and fresh coriander


LEMON SAUCE:


3 Tbsp. prepared lemongrass (can be purchased frozen at Asian stores) OR 1+1/2 stalks fresh lemongrass, prepared


juice of 1 lemon


6 Tbsp. fish sauce (available by the bottle in Asian/Chinese food stores)


6 cloves garlic, minced


2/3 cup liquid honey


1 fresh red chili, minced, OR 1/2 tsp. dried chili flakes (or more if you want it spicy)


1 cup good-quality coconut milk


OTHER: 1 tsp. cornstach dissolved in 3 Tbsp. cold water


Preparation:


For instructions on how to prepare fresh lemongrass, see: All About Cooking with Lemongrass.





First, make the lemon sauce by stirring all the lemon sauce ingredients together in a bowl.


Be sure not to remove the fat from the chicken pieces (most of this will seep out and won't be eaten anyway, but what remains will help flavor the chicken). Spread the chicken pieces out in a flat-bottomed baking dish (not piled on top of each other).


Pour half of the lemon sauce over the chicken pieces, reserving the rest for later. Turn the chicken pieces in the sauce several times, ensuring they are well saturated.


Leave the pieces turned upside-down in the sauce and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours ahead of time. (If marinating longer than 30 minutes, be sure to cover the dish).


Preheat oven to 350 degrees. Turn the chicken pieces right-side-up and sprinkle each one with a little salt. Add a touch of water to the bottom of the dish around the chicken (2-3 Tbsp.), ensuring it won't dry out.


Bake uncovered on the middle rack of your oven for 1 hour, or until chicken is golden-brown and well done.


While chicken is roasting, place reserved lemon sauce in a sauce pan. Bring to a boil.


Reduce heat to medium-low and add the cornstarch dissolved in water. Stir well. The sauce will thicken. (If you'd prefer a thicker sauce, add a little more cornstarch dissolved in water until desired thickness is achieved).


Taste-test the sauce. Add a little more fish sauce if not salty enough, or a little more honey if you'd prefer it sweeter. More chili can be added for extra spice. If you'd prefer even more lemony taste, add some grated lemon zest (1/2 to 1 tsp.).


Serve the chicken pieces with the lemon sauce on the side. Garnish with lemon slices and a sprinkling of fresh coriander. This dish pairs equally well with rice or potatoes. ENJOY!


Note about the picture: Here I've also garnished my lemon chicken with some lemon peel ';ribbons';. To make these, simply peel long pieces of lemon rind using a potato or vegetable peeler. I then cut these pieces into thin strips using scissors. To make them curl, simply place the strips in a plastic bag in the refrigerator for a little while.
I use a lot of lemon pepper, and sometimes add tarragon or oregano. Then I bake it.





For sides I usually use rice or potatoes and broccoli.
thyme and salt goes really nicely.
just shake some lemon pepper on it and bake it dear,
try foodnetwork.com =)