Lemon-Pepper Drummers

• I saw this one on Rachael Ray and adapted it to what I had on hand.
• 
  
• 1 tablespoon extra-virgin olive oil
• 4 tablespoons butter, divided
• 8 large chicken drumsticks
• Kosher salt
• Poultry seasoning or ground thyme
• 6 cloves garlic, grated or pasted
• 1 tablespoon cracked black pepper
• 1 lemon, zested
• 2 lemons, juiced
• 1/4 cup chopped fresh parsley, to garnish
• 1/4 cup finely chopped scallions or chives, to garnish

Directions

Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions.

Edits/Substitutions:

I had thighs on hand, I halved the rest of the recipe and used four bone-in, skin-on chicken thighs. I didn't have poultry season, I seasoned my chicken with salt, pepper, onion powder, and ground coriander. I also added some lemon slices to the lemon-butter mixture before I poured it over the chicken as a garnish since I didn't have any parsley or scallions. Also, the thighs took a little longer than 20 minutes to cook through, it was probably closer to 30 minutes. 

Posted by: Erika

Greek-Style Lemon Roast Chicken

Just had to post this! It looks SUPER easy and delicious & had great reviews!

Ingredients:
1 Whole roasting chicken (3-1/2 lb.) 
1 Lemon, washed, halved 
1/2 cup KRAFT Greek Vinaigrette Dressing
(I added an extra 1/4 cup of dressing half-way through cooking)

Directions:
HEAT oven to 350°F.

PLACE chicken in 13x9-inch baking dish. 

SQUEEZE juice from lemon into small bowl; place squeezed halves in chicken cavity. Mix dressing with juice; drizzle over chicken. 

BAKE 1-1/2 hours or until chicken is done (165°F), basting occasionally with pan juices. 


Posted by: Rachel

Olive Salad

I was looking up recipes, online, and came across this. I have yet to meet an olive I didn't like, lol! There's this place in Malbis called L.A. Subs. They put this stuff on their sandwiches, it's salty, briny & absolutely delicious! I have yet to try this recipe, but intend to do so, very soon! It was originally called "Libyan Olive Salad", on the site.

Ingredients:
200g black olives, about 2.5 cups, chopped into small pieces
200g green olives, about 2.5 cups, chopped into small pieces
juice of 1 lemon
2 tbsp parsley, chopped
1 tsp paprika
1/4 tsp chilli powder
1 garlic clove, crushed
1/2 tsp ground cumin
2 tbsp olive oil

Method:
Mix the oil with the cumin, chilli powder, paprika, garlic and lemon juice. Add the olives to the bowl and stir to ensure that they are evenly coated with the dressing.

Chill the salad in the fridge and serve.


Posted by: Rachel

Sticky Lemon & Honey Chicken Drumsticks

Preparation: 10 mins – Cooking Time: 30-50 mins

Ingredients

◦8 large chicken drumsticks, or more if they are small
◦sea salt and black pepper
◦45ml (3 tbsp) olive oil
◦1 head of garlic, halved horizontally
◦few thyme sprigs
◦splash of sherry vinegar
◦30ml (2 tbsp) dark soy sauce
◦45ml (3 tbsp) honey
◦1 lemon, finely sliced

1.Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2-3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2.Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By not the chicken should be cooked through. 
3.Transfer the chicken to a platter and serve immediately. 

*Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead. 



I didn't measure anything nor use Sherry vinegar. I used balsamic instead and although at the time I thought I had added too much I let it reduce and it worked wonderfully. Very good however it did seem like "something" was missing. Def would add more thyme next time and possibly some rosemary as the seasonings weren't quite strong enough for us. Definitely delicious though and a great way to "dress up" drumsticks.


Posted by: Ashley

Lemon-Chicken Oven Bake

1/4 cup KRAFT Zesty Italian Dressing 
1/2 cup Fat-free reduced-sodium chicken broth
1 Tbsp. Honey
1-1/2 lb. bone-in chicken pieces (legs and thighs)
5 cloves Garlic, peeled
1 Lemon, cut into 8 wedges


HEAT oven to 400ºF.

MIX dressing, broth and honey. 

PLACE chicken and garlic in 13x9-inch baking dish; drizzle with dressing mixture. Add lemons. 

BAKE 45 to 50 min. or until chicken is done (165º F). Serve lemons as a garnish for the chicken.


* I roast potatoes separately. Peel and cut a few potatoes into cubes and coat with Canola Oil and Mrs. Dash seasoning. Place on a baking sheet and roast while chicken is cooking in the oven. * 


Posted by: Ashley

Chicken Cacciatore with Lemon-Pepper Pasta

Chicken Cacciatore
4 chicken breasts
2 cans (15 oz, I think- whatever the normal sized cans are) diced tomatoes, one drained and one not drained
1 tsp. (about 2 cloves) minced garlic
seasonings: basil, oregano, salt & pepper, fennel seed, garlic powder, onion powder
olive oil (about 2 tbsp)

Heat a skillet at med-high heat and add olive oil. Once the oil is heated, add 1 tsp. fennel seed to it, let it cook about a minute or so. Sprinkle each chicken breast w/ salt, pepper, garlic powder, onion powder, basil, and oregano and place in pan season side down. Season the other side of the chicken while the first side cooks. Cook 4-5 minutes on each side, (or until each side is golden and slightly crusty). Remove the chicken from the skillet, put it on a plate and cover it w/ foil. Add the minced garlic to the skillet (and a little more oil if there's none left in the pan), and cook a minute. Add the tomatoes w/ juice and stir around the pan, scraping up the little bits stuck to the bottom, then add the drained can of tomatoes. Cook about 5 minutes (you might want to add a little salt and pepper to the tomatoes). Add the chicken back to the pan, cover it, and let it cook until the chicken is done all the way through.

Lemon Pepper Pasta
1/2 box orzo pasta (I use angelhair if I can't find orzo)
1/4 c olive oil
1tbsp butter
2 lemons 
salt
fresh ground pepper, about 2 tsp. (regular will work, it's just not as pungent as fresh-ground.)

Cook the pasta according to directions on the pkg. In a med. skillet, heat the olive oil and butter at med-low. Once the butter is melted into the oil, add a pinch of salt, the pepper, and the zest and juice of both lemons. Keep the heat low and let it keep warm until the pasta is done. Drain the pasta and add it to the skillet, mix so that the pasta is coated in the lemon-pepper oil.

Serve the chicken & sauce over the pasta.


Posted by: Erika