Lemon Chicken

RE: Lemon Chicken (John A)

Sat, 30 Sep 2006 17:51:11 GMT

"The skin broke exposing my lemons".

Lucky you did not get busted for indecent exposure.

Seriously, I’m with Roosy. I think the stuffing is what did you in and your broiler element not working added to your woes.

John

RE: Lemon Chicken (roossy90)

Sat, 30 Sep 2006 16:44:42 GMT

Maybe Grapes instead?

ROFL LMAO
Alright, pxwings... quit laughing.. I can hear ya all the across the states!

RE: Lemon Chicken (Pwingsx)

Sat, 30 Sep 2006 15:01:51 GMT

You guys are killing me!

RE: Lemon Chicken (roossy90)

Sat, 30 Sep 2006 03:46:09 GMT

Maybe it was the stuffing..
That sucks..
Maybe you needed a couple more rum and cokes, or just didnt put enough in the chicken.
Uh, I mean your coke..
Yah. yeah. thats it!
Damn, now we know, no grapefruits will fit..
Thanks Rusty.

RE: Lemon Chicken (Rusty246)

Fri, 29 Sep 2006 09:41:51 GMT

Alright folks, I tried this last night. It was a disaster. They say you should always follow instructions. I didn't and I ended up in tears. Maybe my first mistake, I used a roaster, I wassnted a bird with bigger breasts.Instead of using the rosemary stem in the cavity, I stuffed it with homemade stuffing. Since there was no temperature mentioned, I went for 350 and since my bird was a little larger I baked covered for 1 hour before I began the basting process. I basted every 10 minutes for another 30 minutes. The skin broke exposing my lemons and the bird was still not done! It was time for a rum and coke at this point of frustration. I cooked it a little longer then decided it was time for a little broiler action to brown it up, I threw the lemons in the trash. My top element decided it didn't want to broil so I was getting nowhere. I took the damn bird out of the oven to rest. I barely got enough "done" meat to feed my daughter and my BF, I chose to go to my room and cry. The only thing I can think of that I did wrong was over stuffing the bird. I've done the Thanksgiving turkey(stuffed) for many years and have always had a beautiful bird. Can't say if I'll try this again or not. Something so "elementary" but so disasterous.

RE: Lemon Chicken (acornlover)

Fri, 29 Sep 2006 08:28:22 GMT

I'm gonna try this for my hubby's birthday next week!

KB

RE: Lemon Chicken (roossy90)

Fri, 29 Sep 2006 02:19:21 GMT

quote:
Originally posted by John A

Or a banana.

John

RE: Lemon Chicken (John A)

Wed, 27 Sep 2006 06:59:54 GMT

Or a banana.

John

RE: Lemon Chicken (roossy90)

Tue, 26 Sep 2006 18:21:29 GMT

It sure will be a conversation piece at the table!
Just think what you can do with a grapefruit!

RE: Lemon Chicken (Rusty246)

Mon, 25 Sep 2006 11:18:20 GMT

I would have never expected that. DUH!!!!!!! That's hilarious. I've got to try it.

RE: Lemon Chicken (mayor al)

Mon, 25 Sep 2006 11:16:26 GMT

Now I see why the Colonel spent so much time in the kitchen with his "Chickens"!

RE: Lemon Chicken (SassyGritsAL)

Mon, 25 Sep 2006 11:01:35 GMT

Talk about your chicken breast - takes Naked Chicken to a whole new level.

RE: Lemon Chicken (PapaJoe8)

Sun, 24 Sep 2006 15:33:57 GMT

Wow..... I'm otherwise speachless Roossy!
Joe

Lemon Chicken (roossy90)

Sun, 24 Sep 2006 15:26:01 GMT

CHICKEN BREAST RECIPE

TOO GOOD NOT TO PASS ON............

I saw this picture for a lemon breast chicken that looked really good. I thought I would share it with others who are forced into the kitchen several times a week. Anyway, here it is: Ingredients 1 whole chicken (weight is dependent on how many servings are required)

1 large lemon, cut into halves
Sprig of rosemary
Salt and pepper to taste
Butter or olive oil, whichever you prefer
Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken until it is completely coated. Take a knife and gently separate the skin from the breast meat; slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of chicken to your preference; place sprig of rosemary into the chicken.
Cover and place in oven for 30-45 minutes. Remove cover and continue to roast until juices run clear, basting every 15-20 minutes, depending on size of the bird.

If you've followed these steps correctly, your chicken should look like the one in the picture. Bon Appetit!