Ingredients 2 tablespoons canola oil 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1-1/2 cups chicken stock 2 teaspoons Greek seasoning 1/2 teaspoon garlic powder 1 cup uncooked ...

Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon of the lemon pepper seasoning and 1 teaspoon of the kosher salt. Place skin-side down in an unheated ...

How to Make Katie Couric’s Lemon Chicken I don’t know your thoughts on cleaning meat before cooking it, but I began this recipe by soaking the chicken breasts in a mixture of water and vinegar ...

This roast chicken is slathered with a lemon-herb butter before getting baked, yielding crispy skin and juicy meat. The pan drippings get a second life as as a chunky jus to serve alongside.

4 Chicken Breast, off the bone 1 Lemon, sliced thin & quartered 1 Yellow Onion, sliced ½ stick Butter, cold and cubed Garlic, half Head, coarse chop 2 - 3 tbsp. Canola Oil Dry White Wine, ½ ...

Nutrition per serving (1 chicken thigh plus 2/3 cup of the orzo mixture), based on 6: 526 calories, 35g carbohydrates, 135mg cholesterol, 30g fat, 2g fiber, 29g protein, 8g saturated fat, 496mg ...

Breaded, crispy chicken with lemon pairs with massaged kale, Parmesan and a homemade lemony Caesar dressing in this recipe from Jessica Merchant in “Easy Everyday,” (Rodale Books, $30).

Preheat oven to 425°F. Pat chicken dry using paper towels. Place chicken, backbone side up, on a cutting board. Using kitchen shears, cut along each side of backbone; remove and discard backbone.