The marinade is super easy to prepare, and you will enjoy the garlic, saffron threads, melted butter, lemon juice, and honey.

For extra ease, you can use store-bought rotisserie chicken (and leftover cooked rice, ... Add 1/2 cup of the rice, the egg yolks, and the lemon juice and puree until smooth.

Preparation 1. Preheat the oven to 375 F. Grease an 11-by-7-inch baking dish with cooking spray. 2. In a large shallow bowl, whisk together flour, Parmesan, garlic powder, onion powder and half of ...

In a medium saucepan, warm 3 tablespoons oil over moderate heat. Add vermicelli and cook, stirring often, until lightly browned, 3 to 4 minutes. Using a slotted spoon, transfer vermicelli to a ...

Summer-Proof Lemon Chicken with Basil-Avocado Cream. Fast, forgiving and easily adaptable, this recipe makes use of what's likely already in your pantry.

Add chicken broth, cornstarch, Italian seasoning, and 2 tbsp lemon juice to the empty skillet. Whisk until no lumps remain, then continue simmering 5 minutes, until reduced by half. Add salt to taste.

Remove the flesh and seeds of the lemon and discard. Soak the rind in water for 20 minutes, then chop into small dice and set aside. Finely chop onion, grate garlic and set aside.

On one sheet pan, drizzle chicken breasts with 2 Tbsp. of olive oil, and season on all sides with salt and pepper. Step 4 On a second sheet pan, drizzle broccoli florets with 2 Tbsp. of olive oil ...

1. Set the oven at 375 degrees. Have on hand a large, deep, ovenproof skillet (with a lid or a large sheet of foil) or a shallow braising pan.