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| Lemon Pepper Chicken Skillet |
Quick and easy recipe under 30 minutes. Just thaw the chicken completely overnight at the bottom of the fridge and make sure there are no frozen parts when you start to cook.
1 whole chicken breast bone in and with skin
1 tsp. lemon pepper spice mix
(McCormick or Signature Senses)
1 tsp thyme
1/2 tsp turmeric
Salt and Pepper to taste
2 tbsp. flour
2 tbsp butter
1 cup chicken stock
2 cloves garlic, minced
Half lemon sliced
Blanched potatoes and carrots
More butter!
Procedure:
1. Preheat oven 400 F. Cut up whole chicken breast in six pieces. Leave the skin so the meat won’t dry up when baked. Season with lemon peppers spice, thyme, turmeric salt and pepper and dredge in flour.
2. In a cast iron skillet or an ovenproof pan, melt butter and brown the chicken pieces skin side down.
3. Flip the chicken when nicely browned and pour the chicken stock over. Sprinkle with the garlic and give the lemon slices a squeeze all over the chicken before tucking them in between the meat cuts.
4. Taste again and season if necessary. Dot with butter and continue cooking in the oven for 15 minutes or when chicken is cooked through.
Happy Eats!
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