Easiest Way to Prepare Appetizing Butter Lemon garlic chicken

Butter Lemon garlic chicken. Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. Season chicken with salt and pepper; place in the melted butter. Season chicken thighs generously with the spice mixture.

Wash and trim the ends of the asparagus, then blanch them. CHICKEN: Add the flour, parmesan, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper to a shallow dish and whisk. Add each piece of chicken to the flour mixture and coat on both sides, dust off any excess flour. You can cook Butter Lemon garlic chicken using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Butter Lemon garlic chicken

1. It's 6 of chicken thighs (bone on, skin on).
2. Prepare 1 of lemon.
3. It's of Minced garlic.
4. It's 1 stick of unsalted butter.
5. Prepare of Lemon zest.
6. You need of Baby red potatoes (quartered).
7. Prepare of Kosher salt.
8. It's of Black pepper.
9. You need of Paper towels.
10. It's of Garlic powder.

Heat a skillet over medium-high heat and add the olive oil. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken. Lemon Butter Chicken is a must try recipe! I'm all about lemon chicken so when you add a butter pan sauce to the mix you know it's going to be unbelievably tasty.

Butter Lemon garlic chicken step by step

1. Pre-heat oven to 425. Pat chicken dry. Season with salt & pepper..
2. In a medium bowl, semi melt butter, add garlic, dried basil, pepper & lemon zest. Rub butter mixture all over chicken. Cut potatoes into quaters. Cut a few round lemon slices (to your liking)..
3. Put pototes on bottom of pan. Add chicken thighs and place lemon slices around. Cook about 45minutes or to your liking. For crispier skin broil for 2 minutes after cooking..

And not only that this chicken is so easy to make and it will come together in no time, making it the perfect dish to serve any day of the week. Add the lemon juice and garlic to the pan and bring to a boil over medium heat. Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy. Return chicken to the skillet and sprinkle with fresh dill. Perfect in salads sandwiches or wraps, over pasta & rice, or on its own with vegetables.