Leelanau Lemon Chicken Chef

Source: CHEF

Serves: 4

Ingredients

4 chicken thighs (can substitute breasts)
1 tsp. kosher salt
½ tsp. black pepper
3 lemons, zested and cut into *supremes
1 c. pitted bing cherries
1 c. freshly squeezed lemon juice
1 tsp. fresh oregano, minced
¼ tsp. dried thyme
½ tsp. fresh tarragon, minced
1 tbsp. white wine vinegar
1 tbsp. fresh parsley, minced
*Directions for supreme segmenting in Citrus Supreme-Segments recipe

Directions

Rinse the thighs in cold water and pat dry. Season with salt and pepper. Zest the three lemons and then cut into supremes . In a plastic bag or container marinate the chicken by adding bing cherries, lemon juice, lemon zest, oregano, thyme, tarragon, and vinegar. Marinate two hours. Preheat the oven to 350 degrees Fahrenheit. In a cast iron skillet, heat the olive oil. Pan sear both sides of the thighs (breasts). Add the remainder of the liquid marinade to the skillet. Put the skillet of chicken into the oven to finish cooking to a temperature of 165 degrees Fahrenheit, approximately 20 to 30 minutes. If you do not have a thermometer, slit open to check doneness Serve immediately. Top with supreme lemon segments and fresh parsley. Serve over steamed rice and broccoli.

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