Remove the chicken and set aside. 3. Caramelize the Onions and Lemon: In the same pot ... Taste and adjust seasoning with ...

Chicken with leeks and lemons. Brillat-Savarin once said, “ Poultry is for the cook what canvas is for the painter.” I ...

Rub mixture over chicken breast on all sides, including under the skin if skin-on. Place in the center of a baking sheet and lay half the lemon slices on top. Place in the oven and bake 15 minutes ...

Flip the chicken and cook for 5 minutes more. Add the thyme, shallots and garlic, and cook for about a minute. Add the lemon rind ... cook for 3 minutes longer. Serve immediately and enjoy!

Add lemon zest, lemon juice ... Drizzle warm pan sauce over chicken and greens, and serve immediately.

Top with the lemon slices, olives and one tablespoon olive oil from their jar, then cover with the lid and cook on low for six hours, until the chicken is very tender. To serve, drizzle with the ...

Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving dish along with olives and fennel. Pour any pan juices over chicken, and garnish with parsley.

lemon, and herbs is timeless. Choose deboned chicken thighs with skin on them for juicy, crispy results. Baste generously and serve warm, whether cooked in the oven or over fire. This dish ...

garnish the salmon with lemon wheels and chopped parsley. Drizzle a few spoonfuls of sauce over each fillet and serve. Make chicken piccata using the same method: Use two boneless skinless chicken ...

To serve, place one chicken breast onto each of four serving plates. Pour over the lemon sauce. Spoon a portion of egg-fried rice alongside. Sprinkle over a little spring onion.