Not long ago we were at a catered lunch and had some baked lemon chicken there that was amazing. The herbs mixed with the little twang of lemon makes this a unique mix of crazy delicious flavors in your mouth. So of course I had to track down the recipe. A friend of a friend led me to Wanda from Frankie V's, the restaurant on the other side of town that catered the meal. She was sweet enough to let me share her recipe, which I've tweaked here and there, as I usually do when I'm in the kitchen. You're going to love it!
Baked Lemon Chicken
Ingredients
- Chicken pieces
- Juice of 2-3 lemons
- 1 Tablespoon olive oil
- 6-8 slices of fermented, sourdough, or soaked bread.
- 1 teaspoon sea salt
- 1 teaspoon lemon pepper
- 1 teaspoon dried basil (where to buy organic, non-irradiated spices)
- 1 teaspoon dried oregano
Instructions
Place bone-in chicken pieces in a baggie or bowl with the juice from lemons and 1 Tablespoon olive oil, depending on how many pieces of chicken. Just use enough juice to coat the chicken well, which will depend on how many you're serving.
Mix the following in your food processor: bread crumbs, sea salt, lemon pepper, basil and oregano. Then toss the chicken pieces, one at a time, into the breadcrumb mixture. Place coated chicken pieces in a buttered baking dish. (Note: Before the baking step, Wanda throws it on the grill just to brown it a little, but I was lazy so I skipped this step and put it right into the oven.) Bake at 375° for 40 minutes.
We served it with roasted beets drizzled with balsamic vinegar (which our kids wouldn't touch, of course), along with some germinated rice and herbs made with homemade nourishing chicken broth.
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While this wasn't as good as Wanda's, it was still pretty darn tasty, with a nice crispy coating on the outside. Let me know what you think!
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Lorna says
March 18, 2012 at 11:19 PMMy son has always told me beets taste like dirt. Ha, he is 23 and now eats beets but we like the orange yellow varieties best. They seem to be milder to us. I usually just put lots of butter on them with some orange zest. Mmmm good.
We used to not eat beets but realized they are so healthy for you that we kept trying until we can eat them now fairly often.
France @ Beyond The Peel says
March 18, 2012 at 3:13 PMThat does sound super yummy. If we don’t have bread, do you think one could use almond meal? or another type of substitute?
KitchenKop says
March 19, 2012 at 10:45 AMYes, I think that would work out great actually. You can do all sorts of different things with chicken and it’s still good. 🙂
Debbi Does Dinner Healthy says
March 18, 2012 at 10:44 AMThis looks really good! I would have just stuck it in the oven too. I’m a lazy cook. I’m with your kids though, not sure if I would have touched the beets, I need to try them again! 🙂
KitchenKop says
March 18, 2012 at 11:10 AMYes, you have to try them that way, they’re reeeeeally good! 🙂 And I never used to like them, either.
Kelly
Neeli says
March 18, 2012 at 7:50 PMI tried some organic yellow and orange beets about a year and a half ago. I roasted them, but I didn’t like them. They tasted like roasted dirt. I have to find ways to make them taste good because I know that beets are healthy. Any suggestions Kelly?
KitchenKop says
March 19, 2012 at 10:44 AMCheck out the way I mentioned in the post above, with the balsamic, yum! Another way I’ve had them is pickled and in a pasta salad with a whole bunch of other stuff in there. I was surprised I liked them like that but all the flavors came together well.
Kelly