Meyer Lemon Chicken Recipe

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Meyer Lemon Chicken
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Ingredients
18
Count
Nutrition
2275
Calories
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.
  3. Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  4. Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.
  5. If you like red potatoes, try Skillet Chicken and Vegetables:
  6. Prepare Meyer Lemon Chicken through step 3, decreasing potatoes to 12 ounces, omitting ­lemons and shallots, and substituting 2 cups (1/2-inch-thick) slices carrot, 2 cups (1/2-inch-thick) slices celery, and 1 large red onion, cut into 12 wedges. Cook vegetables for 10 minutes, stirring occasionally. Substitute 1 tablespoon chopped fresh oregano for thyme. Return vegetable mixture to pan. Combine 1 1/2 cups unsalted chicken stock and 2 teaspoons cornstarch. Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in 2 tablespoons butter and 1 tablespoon fresh lemon juice. Return chicken to pan. Sprinkle with 1 tablespoon chopped fresh parsley.
  7. Serves 6 (serving size: 1 breast piece or 1 thigh, about 1 cup vegetable mixture, and about 1/4 cup sauce)
  8. Calories 399; Fat 23.7g (sat 7.2g); Sodium 533mg
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2274.56 Kcal (9523 kJ)
Calories from fat 1141.94 Kcal
% Daily Value*
Total Fat 126.88g 195%
Cholesterol 418.5mg 140%
Sodium 5778.59mg 241%
Potassium 3720.31mg 79%
Total Carbs 162.07g 54%
Sugars 30.82g 123%
Dietary Fiber 16.12g 64%
Protein 108.34g 217%
Vitamin C 59.3mg 99%
Vitamin A 0.7mg 23%
Iron 10.6mg 59%
Calcium 264.8mg 26%
Amount Per 100 g
Calories 154.5 Kcal (647 kJ)
Calories from fat 77.57 Kcal
% Daily Value*
Total Fat 8.62g 195%
Cholesterol 28.43mg 140%
Sodium 392.52mg 241%
Potassium 252.71mg 79%
Total Carbs 11.01g 54%
Sugars 2.09g 123%
Dietary Fiber 1.09g 64%
Protein 7.36g 217%
Vitamin C 4mg 99%
Iron 0.7mg 59%
Calcium 18mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55.3
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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