Butterflied Roasted Lemon Chicken Recipe

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Butterflied Roasted Lemon Chicken Recipe

If you like lemon chicken you have to give this Butterflied Roasted Lemon Chicken Recipe a try. Butterflying the chicken decreases the roasting time. This technique also provides a relatively flat surface for seasoning the chicken. This is a simple and good recipe that will allow you to have Roasted Lemon Chicken on the table in less than an hour. I thought of butterflying a whole chicken sounds complicated, but it’s really very easy. Just use a pair of kitchen shears and cut the backbone out along the rib cage. Flip the chicken over and flatten it out at the breast bone and then fold the wings in. when I first looked at this recipe I was a little concerned because the cooking temperature was so high, don’t let this bother you 475F is correct.         


1 roasting chicken (4-41/2 pounds)

3 tablespoons lemon zest

1/ 3 cup lemon juice

1 teaspoon sugar

2 cups chicken broth

1 teaspoon corn starch

3 tablespoons butter

1 tablespoon parsley (finely chopped)





Preheat oven to 475F

1. Using a pair of kitchen shears cut the backbone on both sides out along the rib cage and remove it. Flip the chicken over and flatten it out at the breast bone and then fold the wings in. Run your fingers in-between the meat and the skin on the breast and thighs to loosen the skin up.

roasting chicken

2. In a small bowl mix together the lemon zest, 1 teaspoon salt, and the sugar. Rub 2 tablespoons of the zest mixture between the skin and meat of the chicken. Salt and pepper the chicken to taste and place in roasting pan.

3. In a medium size bowl mix together the lemon juice, 1 cup water, chicken broth and remaining zest mixture. You should have enough liquid when poured into the roasting pan with the chicken, it should just reach the skin of the thighs; if not add a little bit of water.

4. Roast chicken until golden brown with an internal temperature of 160 for the white meat, and 175 for the dark meat with an instant read thermometer. Transfer to a serving platter and let rest for 20 minutes.

roasting chicken

5. Pour the excess juice into a medium saucepan and skim off any excess fat; boil down over medium high heat to about 1 cup. In a small bowl or drinking glass mix together the cornstarch with 1 tablespoon of water until smooth. Add the mixture to the juices and cook until slightly thickened, and then mix in the parsley, butter, and salt and pepper to taste.

Carve and serve the sauce with the chicken. Enjoy


Honey Ginger Chicken Recipe

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Honey Ginger Chicken Recipe

Make sure you have some wet naps on hand when you serve this Honey Ginger Chicken Recipe, its gooey and delicious. This chicken recipe takes some time to prepare but it is well worth the effort. The chicken is so tender it melts in your mouth, and the Honey Ginger blends into the flour coating very well. When I first looked at this recipe I thought it looked ok; but to my surprise this one will go on my favorites list, because it is an exceptional oven roasted chicken recipe.

This recipe doesn’t require much prep time but you do have allow an hour for roasting the chicken. This Honey Ginger Chicken Recipe is a great dinner or party recipe; your guest will love it. Enjoy


3 tablespoons cooking oil

3 tablespoons butter or margarine

1/3 cup flour

3/4 teaspoon salt

1 teaspoon ground ginger (divided)

1/4 teaspoon pepper

3 pounds chicken drumsticks or thighs

1/3 cup honey

1/3 cup chili sauce

1/3 cup soy sauce


Preheat oven to 425F.

1. Heat the oil and butter in a 9x13x2 baking dish until butter is melted.

2. Using a food grade one gallon disposable plastic bag combine the flour, salt, pepper and 1/2 teaspoon ginger. Shake the chicken in the bag a few pieces at a time to coat thoroughly.

Honey Ginger Chicken Recipe Honey Ginger Chicken Recipe

3. Place the chicken with skin sides down into the baking dish, and bake for 30 minutes. Turn the chicken and bake for an additional 15 minutes.

Honey Ginger Chicken Recipe Honey Ginger Chicken Recipe

4. While the chicken is roasting using a small bowl mix together the honey, chili sauce, soy sauce, and the other 1/2 teaspoon of ginger.

5. Remove the chicken from the baking dish and drain the fat. Return the chicken to the baking dish and pour the sauce over the top of the chicken pieces. Bake for 15 minutes; basting by spooning the sauce over the chicken every 5 minutes.

Serve Hot-Serves 6Honey Ginger Chicken

Lemon Pepper Chicken Recipe

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Lemon Pepper Chicken Recipe

Wow; sticker shock. I can remember when I could buy chicken leg quarters for 30 cents a pound-Look at it now! I’m glad this recipe post is not about prices.

This Lemon Pepper Chicken Recipe is a very simple recipe but you do have to allow enough time for the chicken to marinate; which should be 4 hours or longer. I started this recipe in the morning and allowed it to marinate till about supper time and it worked out very well. You could really go in a couple of different directions with the chicken after the marinate is complete-you can put them in the oven at 350F, or transfer them right to the grill. I had a lot going on and didn’t really have time to fire up and tend to the grill, so I chose the oven. You can also use any combination of chicken you would like. The original recipe called for chicken quarters; but I like dark meat, and decided to use leg quarters. This Lemon Pepper Chicken Recipe has an excellent combination of flavors and is very good-give it a try and enjoy.


1/2 cup lemon juice

1/4 cup onion (finely chopped)

1/4 cup olive oil

1 tablespoon brown sugar

1 tablespoon cracked black pepper

3 cloves of garlic (minced)

2 teaspoons lemon zest

3/4 teaspoon salt

4 chicken leg quarts (about 3 pounds)


1. In a medium bowl combine lemon juice, onion, olive oil, brown sugar, pepper, garlic, salt and lemon zest. Reserve 2 tablespoons of the marinade.

chopped onion and garlic lemon marinade

2. Place marinate and chicken in a one gallon plastic bag; seal the bag and rotate the chicken to coat. Marinate for at least 4 hours, rotating the bag occasionally to coat the chicken.

chicken in a bag roasting chicken

3. Remove the chicken from the bag and bake in a 9 x 13 roasting pan at 350F.(discard the marinate) for 50 minutes to one hour. Half way through the cooking cycle brush on the reserved marinade.

4. Bake until juices run clear and internal temperature reaches 165 too 170F.

Serve hot-Serves 4

Lemon Pepper Chicken

Oven Fried Chicken Recipe

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Oven Fried Chicken picture

I love fried chicken; I am always looking for good chicken recipes. This Oven Fried Chicken Recipe is very simple and fast to prepare. There is not a lot of prep time. It would be very easy to make extra coating mix and store it in the refrigerator for future use. The amount I made here was about right for a 3 to 3 ½ pound cut up chicken. I browned the chicken just to a light brown before placing it in the oven. Use a meat thermometer and bake to 165F. It’s delicious-Enjoy

Oven Fried Chicken Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • Ingredients for Coating
  • 1 cups flour
  • 2 Tablespoons paprika
  • 1 tablespoons salt
  • 1 tablespoons pepper
  • 1½ teaspoon dry mustard
  • 1½ teaspoon dried thyme
  • ½ teaspoon ground ginger
  • ½ teaspoon dried oregano
  • Ingredients for Chicken
  • 2 eggs
  • ½ cup milk
  • 3 -3½ lbs chicken pieces
  • Vegetable oil for browning
  1. Oven Fried Chicken picture 1 Oven Fried Chicken picture 2
  2. Combine coating ingredients mix well.
  3. Place coating in a large zip lock bag. Beat eggs and milk together; dip chicken into egg mixture, place in bag and shake to coat.
  4. Oven Fried Chicken picture 21
  5. Heat oil (about ½ inch) over medium-high heat. Brown chicken and place in 13x9 pan. Bake uncovered at 350 for 45 minutes to 1 hour or until temperature reads 165F.



Shake and Bake Recipe

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Shake and Bake Recipe
 It has been a long time since I used store purchased Shake and Bake. When I saw this recipe I had to give it a try. This homemade Shake and Bake recipe is the greatest. Just a delicious combination of spices. I don’t remember for sure what the store bought tasted like-but from what I do remember I would say this is even better. With this recipe you could easily prepare 2 cut up chickens. Just cut the recipe in ½ if you wish to do a smaller amount.


Shake and Bake Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 2-6
  • 2 chickens (cut into pieces)
  • 4 cups dry bread crumbs
  • ⅓ cup vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon celery salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon minced garlic
  • ¼ teaspoon minced onion
  • 1 pinch dried basil leaves
  • 1 pinch dried parsley
  • 1 pinch dried oregano
  1. shake and bake prep picture 1 shake and bake prep picture 2
  2. In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.
  3. Bake at 350 F for 1 hour or until juices run clear.
  4. shake and bake prep picture 3