When it comes to the timing aspect of cooking dinner, I’ve always been a fly-by-the-seat-of-my-pants kind of girl. I’ve been lucky and usually everything just falls into place and different dishes get ready around the same time. My mom, on the other hand, is way more organized about it; usually when it’s a holiday or she’s otherwise entertaining, I’ll spy a nice, neat little timeline in a notebook on the kitchen counter, with each step meticulously calculated.
The timing gods were smiling on me when I made this dinner. This Broiled Herb Chicken with Lemon Butter Sauce was served alongside the Savory Vegetable Patties last week. The chicken literally takes minutes to put together, and as soon as I put it into the oven, I went to work on the vegetable patties. By the time the patties were done, so was the chicken. Absolutely perfect.
Broiling gives the chicken a nice, crispy skin and the meat inside ends up very tender. The seasoning on the chicken and the lemon butter sauce on top just finishes it off nicely. This is a great go-to recipe when you’re looking for something quick to get you in and out of the kitchen. Served alongside the vegetable patties or some nicely whipped mashed potatoes, you have the perfect comfort food meal to fight the slight chills of the Fall season.
Three years ago today … a beautiful sunset, a dreamy vacation and an introduction to escargots.
Broiled Herb Chicken with Lemon Butter Sauce
Recipe courtesy of Southern Living magazine, April 2006
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 (3-3 1/2 lb) broiler-fryer chickens, cut into pieces
3 tablespoons butter, melted
2 teaspoons lemon rind, grated
2 teaspoons fresh lemon juice
1 teaspoon fresh parsley, chopped
In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper. Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray. Skin side down, place the chicken on the rack. Sprinkle the chicken with 2 t of the seasoning mixture. Making sure your oven rack is about 7-8″ from the heat, broil the chicken until golden brown (about 12-15 minutes). Turn the chicken pieces over and sprinkle with the remaining spice mixture. Broil about 8-10 more minutes, or until chicken is done.
Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice. Mix well and add in the parsley. Spoon a small amount of sauce over each piece of chicken when served.
Very little tastes better in the winter than a simple lemony chicken with crisp skin and a moist interior. Sounds heartwarming.
I am a half planner-half wing-it kind of gal. My mom never planned anything, but I think I then saw what kind of chaos ensued and so I’ve adopted some organization skills. It helps when I want to get dinner on the table ASAP.
that chicken leg is calling out to me!
Sarah Caron says
Those darker spots on the chicken, where the skin was probably crispy, are making my mouth water. Seriously. Mmm.
In terms of timing, I am a planner. I used to try flying by the seam of my pants but that never worked out, so I plan dinners based on recipes that can fit together flavor- and time-wise
It looks so delicious. I love the crispy outside when broiling chicken.
mmmmmmmmmmmm. that sounds good. i love roasted chicken!
Beautiful and delicious
This looks wonderful! The chicken really gets a beautiful color from broiling – yum :)
April Marie (Girl Japan) says
Now if i Could just find lemon pepper here! I guess I could make my own, somehow, someway… I am horrible with timing too… The recipe sounds delish and the photos look fab!
Your chicken looks so crispy and delicious!
so rarely do the timing gods smile on me…lucky you. :) that sauce would be the perfect accompaniment to your nicely browned chicken, cate–excellent meal!
That chicken sure looks good. I love the way it looks.
I’m catching up on blog reading today… so glad I saw this! I’m printing it out to try soon… I know it’s something we would love!