One-Pan Lemon Chicken Piccata

Ingredients:

• 3 boneless, skineless chicken breasts, sliced into halves.
• 2 tablespoons capers
• 1 lemon, sliced into quarters
• 1/4 cup lemon juice
• 3/4 cup flour
• 2 cloves minced garlic
• 1 cup chicken broth
• 3 tablespoons butter
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
• 2 tablespoons dried parsley
• 2 teaspoons cornstarch
• 1 tablespoon water

Instructions:

1. Pre-heat oven to 400 degrees F
2. Rub salt and pepper onto chicken breasts.
3. Dip chicken breasts in flour until they are fully-coated.
4. In a large skillet, heat vegetable oil. Add chicken breasts to skillet and cook until golden brown on both sides--about 3 minutes for each side. Work in batches and do not overcrowd the chicken in the skillet. Add more oil if necessary.
5. Remove chicken from skillet and place in oven. Bake for 18-20 minutes or until chicken is no longer pink and is heated through to 170 degrees F. 
6.  Drain most of the oil from the skillet, leaving only a thin layer on the pan.
7. On medium-high heat, add minced garlic to skillet and cook for about 1 minute or until flagrant.
8. Pour chicken broth into the skillet. Then stir in lemon slices and bring to a boil. 
9. In a small bowl, mix cornstarch and water. Then add this mixture to the skillet.
10. Cook for about 5-8 minutes. 
11. Add lemon juice and capers to skillet. Simmer until the sauce is reduced and slightly thickened, about five minutes more. 
12. Add butter to skillet and stir until it is melted. 
13. Add parsley, then remove skillet from heat and set aside. 
14. Remove chicken from oven and serve with sauce on top. If desired, serve over angelhair pasta. 
15. Enjoy!

Lemon Roast Chicken (The Best Chicken Recipe EVER!)

This recipe has won rave reviews from everyone that has tried it. This is my go-to meal when I am looking to make something simple that is also crowd-pleasing. Let's get started!

Ingredients:

• 1 whole chicken
• 1 tablespoon ground pepper
• 1 tablespoon Kosher sea salt
• 1/2 cup fresh lemon juice
• 3 whole lemons
• 2 sliced lemons garnish
• 4 rosemary sprigs
• 4 sage sprigs
• 4 thyme sprigs
• 2 tablespoons parsley
• 2 tablespoons olive oil

Instructions:

1. Pre-heat oven to 400 degrees
2. Remove giblets from chicken. Wash chicken inside and out. Place chicken in colander cavity-side down to rinse for several minutes.
3. Pat chicken dry with paper towels
4. Place chicken in roasting pan breast-side down. Rub chicken with olive oil and then lemon juice. Season with salt and pepper.
5. Prick each whole lemon with a fork in about 4-5 separate places. Place them deep inside the cavity. If one of the lemons is sticking out of the chicken, that is fine (just check out my pic! :p)
6. Lower oven temperature to around 350 degrees F and put the chicken inside the oven. Roast uncovered for 15 minutes.
7. Remove roasting pan from oven. Flip chicken so it is breast-side up. Stick a meat thermometer in the thigh. Put the chicken back in the oven and roast for about an hour and 15 minutes or until the thermometer reads 180 degrees Fahrenheit.
8. When the chicken is fully roasted, remove it from the oven and allow to rest for about ten minutes. Carve the chicken and then add the juices from the roasting pan on top of the sliced chicken. This juice is the stuff that makes this recipe SO AMAZING!
9. Garnish with fresh herbs and lemon slices.
10. Enjoy!