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Lemon Rosemary Chicken
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Brief Description
Browned chicken pieces are roasted with lemon slices and rosemary with chicken broth. Marinate overnight for best results.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 515 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Kaysue4
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Posted On: Feb 26, 2017
Number of Servings:
Ingredients:
- 3 pounds - boneless, skinless chicken pieces
- 1 1/2 cups - fresh lemon juice (about 6-8 lemons)
- 1/4 cups - SPLENDA® No Calorie Sweetener, Granulated optional
- 1/4 cups - fresh rosemary, chopped
- 2 cups - flour
- 2 teaspoons - kosher salt
- 2 teaspoons - paprika
- 1 teaspoons - black pepper
- 1 teaspoons - dry rosemary
- 1/2 cups - canola oil
- 1/2 cups - peanut or corn oil
- 3 - large sticks fresh whole rosemary
- 1/4 cups - additional SPLENDA® divided, optional
- 2 - lemons sliced thinly
- 1/4 cups - chicken stock
- - Zest from two lemons
Directions:
The night before or morning of dinner, place chicken pieces in a gallon zip lock bag with lemon juice, Splenda (if desired), and 1⁄4 cup chopped fresh rosemary; refrigerate, turning the bag occasionally.
About 90 minutes before serving, remove chicken from bag and discard liquid. Pat chicken dry with paper towels.
In a gallon zip lock bag or lidded container, place flour, salt, paprika, pepper and dry rosemary. Shake to mix.
Add a few chicken pieces at a time and shake bag or container to coat. Remove chicken to a platter but do not shake off excess yet. Continue until all pieces are coated.
Heat both oils in a heavy bottomed skillet or cast iron pan over medium-high heat. You may need to leave your burner on high as you brown all pieces (adjust heat accordingly while cooking).
Working in three or more batches, shake excess flour off and place chicken pieces in pan to brown all sides, about six to ten minutes per batch (depending on size of chicken pieces).
As each batch finishes, place in a baking pan in a single layer. Once the pan is full and all chicken has been browned, heat oven to 350 degrees F. 
While oven is heating, cover the tops of the chicken pieces with the lemon zest. Next place the whole rosemary along the edges around the chicken. Take half of the 1⁄4 cup of SPLENDA® and sprinkle over the chicken pieces (if desired). Next lay the lemon slices over the browned chicken and sprinkle the other half of the SPLENDA® over the lemon slices (if using). Lastly pour the chicken stock around the edges of the pan, then push the whole rosemary down into the liquid so it is at least wet from the stock (so it doesn’t burn).
Bake for 25-35 minutes or until chicken is cooked through and no longer pink.
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