Skillet-Roasted Lemon Chicken

[DougGuy]

I had a craving for some creamy lemon chicken like the soul sistas used to serve at the gas station cafe by the paper mill where I used to work shutdowns in Franklin, VA. They cooked it up in a huge flat roasting pan and served leg quarters over rice with greens, tater salad and sweet cornbread. it was totally southern soul food, home style cooking if there ever was any.

It's funny how little things like that stick with you and keep coming back, those were GOOD days, I was healthy, pay was very good, hours were long and work was dirty and dangerous. Lunch was something you busted tail to the parking lot and drove like a madman down to the gas station hoping nobody beat you to the last piece of that chicken...

I never got the recipe for that chicken so I just winged it with this one and it is VERY tasty and very close, in fact it is a good bit more flavorful and lemony than the dish that inspired it.

Skillet-Roasted Lemon Chicken

Ingredients:

1tsp thyme
1tsp rosemary
1tsp oregano
1tsp basil
1tsp ground fennel seeds
1tbsp olive oil
½ large yellow onion sliced 1/4” thick
1 lemon sliced 1/4 inch thick
Juice of one lemon
Zest of one half lemon
4 garlic cloves, crushed and chopped
6 chicken legs (or thighs)
1/2 cup dry white wine
1tbsp Better Than Bouillon Roasted Chicken flavor

Directions:

1. Preheat the oven to 400 degrees F.
2. Pour olive oil in No. 8 cast iron skillet (with lid), place lemon slices, onion slices, garlic, and half the herbs in skillet.
3. Sprinkle remaining herbs on chicken legs (use as much herbs as you like) and lay on top of onions and lemon, salt and pepper to taste, cover skillet and bake in oven until chicken reaches at least 170F in the thick parts, about 45mins maybe more.
4. Remove skillet from oven and remove chicken legs, set aside. Remove and discard lemon rinds. Place skillet over medium heat and de-glaze skillet with wine, add lemon juice and lemon zest, add bouillon, add 1 cup water, whisk together using Wondra Flour to thicken and make gravy.
5. Place chicken legs in gravy, cover skillet and place back in oven for 20 to 30 mins while making rice and other sides. Serve lemon gravy over rice.

Attachment 260034

[JimB..]

Tagged for tomorrow night

[Winger Ed.]

Definitely a rather traumatic experience for the chicken, but it sure looks good.

If you're not a spice wimp, ya might want to grab some 'Slap Yo Mama' at the grocery store
and throw on it.

[unclemikeinct]

I hit the save as a Fav. Page on my computer, Thank You. uncle mike

[shaner]

Yummy

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[Reverend Al]

Saved it ... gonna have to try it!

[Boaz]

Looks good ! I can almost smell it !

[gwpercle]

Thanks big time for recipe !
I keep an eye out for recipes that use lemons and this one's a keeper .
I planted a Meyer Lemon tree in back yard and that rascal tries to supply the world with lemons.
I freeze whole lemons and lemon juice to use in cooking , plenty of pie, cookie and cake recipes , not so many that use chicken ...and has rice and gravy ...gotta try it !
Thanks DougGuy
Gary

[loveruger]

First time I've seen slap yo mama mentioned been using it since my first trip to La.20 yrs ago. Use it on pretty much everything.

[Winger Ed.]

First time I've seen slap yo mama mentioned been using it since my first trip to La.20 yrs ago. Use it on pretty much everything.

Here, we think it should be its own food group, and required with every meal.

[gwpercle]

First time I've seen slap yo mama mentioned been using it since my first trip to La.20 yrs ago. Use it on pretty much everything.

If you're from Louisiana and not addicted to Tony Chachere's then you usually go with Slap Ya Mama or if you are from the Port Barre area you use Bourque's Seasoning...(my favorite) .
A quick look in the pantry showed a good stash of all three ...
you can't wait for no spice panic/shortage to catch you with your spice pants down !
Gary

[shaner]

Sounds great

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