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Sunday's Lemon Chicken
Fluffyb
Posts: 1,815
Since we have an abundance of lemons this time of hyear, a recipe in this month's Better Homes & Gardens was right up my alley. Roast Chicken with Fiery Lemon Glaze (page 102). This recipe is a keeper, it was very good.
Marinated the chicken in sliced lemons,lemon juice, garlic, fresh parsley, evoo, cayenne pepper and s & P. Put it in the fridge for a few hours.
Put it on the egg at 350.
Added potatoes after 45 minutes and brocolli after an hour. Let it go for about 45 minutes more. Also glazed it in the last 20 minutes with a mixture of fresh lemon juice, lemon zest, honey and more cayenne.
Pulled the chicken when the internal temp was 180 in the thigh. Left the veggies on while the chicken rested as they weren't done. Doesn't look too beautiful on the plate, but it was REALLY yummy. Tearing the page out for my files!
Marinated the chicken in sliced lemons,lemon juice, garlic, fresh parsley, evoo, cayenne pepper and s & P. Put it in the fridge for a few hours.
Put it on the egg at 350.
Added potatoes after 45 minutes and brocolli after an hour. Let it go for about 45 minutes more. Also glazed it in the last 20 minutes with a mixture of fresh lemon juice, lemon zest, honey and more cayenne.
Pulled the chicken when the internal temp was 180 in the thigh. Left the veggies on while the chicken rested as they weren't done. Doesn't look too beautiful on the plate, but it was REALLY yummy. Tearing the page out for my files!
Comments
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Fluffyb, Way to go. That sounds great. That bird must have been driping with juices. yum yum :P Tim
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Looks pretty good to me. Thanks for the pics. You just made me really hungry. When's lunch?
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Thanks Tim, it was incredibly juicy. Have to figure a creative way to use the leftovers.
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Thanks for the heads up on this recipe. I'm always looking for a good chicken and veggie meal. I went out to the website and grabbed the recipe.
I've been doing "the chicken" for a while but this looks like a nice change up from that.
fred -
Dave, the benefit of working from home, cooking an artichoke as we speak for lunch!
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Nice
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Very nice looking cook. It looks beautiful on my screen!
Did you get a temperature reading in the breast?
GG -
I did. It was close to 170, higher than I had wanted. Should have used the Mad Max meathod of ice on the breast before I put it on. But the breast meat was still quite moist.
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USDA says breast and thigh are done at 165° and I haven't worried about icing the breast on chicken. The egg always produces a 'dripping' moist result when the cook is held close to that 165° mark.
I ask because I have been doing some experimenting with whole chicken with the goal of trying to find a deep smoked flavor.
GG -
I generally use hickory chunks and get a lot of smoke flavor.
Tim -
I don't really like smoke on a chicken very often, so I rarely add any wood to a cook. But that is just a taste thing for me.
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Hickory is great, I really like cherry and apple also.
A bbq restaurant out here offers a bbq chicken which is really good and in the past I haven't been able to replicate. I am now wondering if it is cooking method rather than seasoning or the amount of smoke wood. Next chicken cook will give me some more ideas.
Thirdeye helped me with a low temperature direct cook and having the chicken a long ways away from the lump. In the egg I was able to get a 16.5" distance and the results were great.
BTW do you or have you used any of the pellets for flavor smoke.
Kent -
I have used the pellets. Before I got my egg, used them in gasp, hate to say it, a gas grill. They did work quite well. Actually, especially on chicken, just added a very light smoke flavor.
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Thanks for letting me know. I appreciate that.
Kent -
I have never tried pellets for flavor Kent.
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Kent,
When I cook extra chicken that I freeze, the reheated, previously frozen birds always seems to have more smoke flavor than the ones right off the grill. Hmmm. -
Clark, I too have noticed the smoke intensifies on the second day leftovers for sandwiches. I have never had enough chicken left over to freeze.
Kent -
I did 4 spatchcock chickens a while back. THere are just two of us, so I cut the others in half and froze. Microwaved, they were great & juicy !
WIth Egg food, it's not called leftovers, it's "Repeat Meals". !! :woohoo: -
:laugh: :laugh:
"Repeat Meals" I love it.
Kent
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