Easy One Hour Broiled Lemon Chicken. Broiling is a terrific method for quickly infusing flavour into this lemon chicken recipe, while ensuring the meat stays tender and juicy.
This is my kind of recipe; quick, easy and super tasty. It seems nobody broils anything any more but this recipe has taught me that maybe it is a grossly under-used cooking method.
I first saw this recipe idea on a TV show some weeks back and was struck by the short cooking time as well as the quick and easy preparation.
I do recommend using a meat thermometer to get the cooking time exactly right. When you do, this chicken turns out succulent and juicy with plenty of lemon infused flavour.
In terms of the amount of effort this takes to the level of flavor that results, I would probably have to call this the best lemon chicken recipe I’ve ever tried. Broiling the chicken also provides some very tasty pan drippings which I skimmed of excess fat and poured over the platter of chicken.
Next time though, I will transfer the skimmed pan drippings into a gravy boat to serve with the chicken. This terrific dish will undoubtedly me made again and again at our house and I’m already thinking about more broiled chicken recipes.
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- 1 whole chicken cut in pieces or about 3 lbs chicken pieces
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- Juice of 2 large or 3 small lemons reserve the peels for the roasting pan
Wash your chicken pieces well and pat dry with paper towels.
Add the chicken pieces to a large shallow pan. It is very important not to crowd the chicken pieces in the pan. They should not touch each other at all and should have at least a half inch of space between the pieces for good heat circulation and even browning. If necessary, us two smaller pans in order not to crowd the pieces together.
To the pan add the olive oil, salt, pepper, oregano and lemon juice.
Toss together well, massaging the chicken pieces well with the lemon, oil and seasonings.
Spread out the pieces in the pan.
Add the lemon peel pieces to the pan as well; the roasted lemon pieces add extra flavor to the pan drippings.
Because individual broilers vary greatly you will have to use some judgement in the cooking method and time to suit your individual broiler. I broiled this chicken on high but kept the pan on the second lowest rack from the bottom. Watch the chicken carefully so that it does not brown too quickly. If it does start to brown too quickly, lower the rack even further or if possible, turn the temperature down on your broiler. If your broiler is temperature controlled I would set it at about 400 to 425 degrees F.
It is important to turn the chicken several times during the broiling time. I turned the pieces about 4 times during the 35-40 minute cooking time.
Use a meat thermometer to take a reading from the center of the largest pieces of chicken and when the internal temperature reaches 170 degrees F remove the pieces from the oven and let rest for 5 minutes before serving.
Skim the excess fat from the pan drippings and serve with the chicken.
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