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baked essentials: awesome spiced lemon chicken

a recipe by
Andy Anderson !
Wichita, KS

Put this together for last evening’s dinner. I made this using a half chicken; however, you could use any parts of the chicken you so choose. Actually, I made 2, 1/2 chickens, but the recipe is just designed for 1, 1/2 chicken. Easy/peasy to make, and the spices and simmer stock are just full of great yummy flavor. So, you ready… Let’s get into the kitchen.

serves 2
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For baked essentials: awesome spiced lemon chicken

  • 1/2 md
    chicken, more on this later
  • 1 Tbsp
    smooth dijon mustard, i prefer grey poupon
  • 1 1/2 tsp
    dried oregano
  • 1 tsp
    lemon/pepper spice
  • 1/2 tsp
    dried thyme
  • 2 Tbsp
    grapeseed oil, or other non-flavored variety
  • 1/4 c
    lemon, juice, freshly squeezed
  • 1 c
    chicken stock, not broth
  • 1 Tbsp
    flour, all-purpose variety
  • 14 oz
    diced tomatoes, 1 can, with juice
  • 2 clove
    garlic, smashed

How To Make baked essentials: awesome spiced lemon chicken

  • 1
  • 2
    What will you need? You will need a single ovenproof skillet, large enough to hold the chicken and sauce, and two bowls to mix the rub and the stock.
  • 3
    What to serve with it? Being baked chicken, you have a lot of options. You could serve it with rice, baked, or mashed potatoes. For veggies, pretty much anything goes from asparagus to zucchini. I like using the leftovers (if you have any) for making sandwiches.
  • 4
    How to store it? Although I have never frozen this recipe, there is nothing in the ingredients that would prevent you from doing it. So, freezing would give it a life of 4 – 6 months. Vacuum sealing would extend that life to a year or more. If you are just keeping it in the fridge, it would probably last 5 – 7 days.
  • 5
    Variations I am using a half chicken; however, you could use thighs, breasts, legs, or wings. Pretty much up to you.
  • 6
    How to Spatchcock a Chicken In this recipe I am using a spatchcocked chicken. Since you can use regular chicken parts, I am not going to get into “why” you want to do it, just simply “how” you accomplish this feat of splitting the bird in two. You will need a good pair of kitchen shears to make this happen. Step 1: Cut out the backbone. You will have to cut on either side to remove it. This is the hardest part of the process. As for the backbone, freeze it and use it when making soups or stocks. Step 2: Spread the chicken apart and flip it, skin-side-up. Step 3: Push down on the breastbone until you hear a crack. That will be the wishbone breaking. Now it is lying flat, and you have just spatchcocked a chicken… Time for a tall cold one. I went a step further and cut thru the breastbone giving me two halves. FYI: Spatchcocking is also referred to as butterflying.
  • 7
    Additional Items The two additional items that I suggest are a can of diced tomatoes, and a couple of smashed cloves of garlic. They are optional, but I think that they really make the simmering stock rich and flavorful.
  • 8
    Gather your ingredients (mise en place).
  • 9
    Place a rack in the lower position and preheat the oven to 400f/205c.
  • 10
    Add the rub ingredients to a small bowl and combine.
  • 11
    Add the simmering stock ingredients to another bowl and combine.
  • 12
    Rub the chicken with the reserved rub.
  • 13
    Add the simmer stock to an ovenproof skillet.
  • 14
    Add the chicken.
  • 15
    Place in the preheated oven and bake until the skin is golden and crispy, and the internal temperature of the chicken is 165f/75c, about 30 – 40 minutes.
  • 16
  • So yummy
    Serve the chicken with the sauce, and your favorite sides. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • 19

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