Lemon chicken cooked in pan, very soft, with seasonal baked vegetables. If the baked chicken always seems to you a little’ dry I have the solution for you. And that also does for me, as the baked chicken I prepare often. This is an American recipe, and you can't say that Americans don't know how to treat the chicken! In practice the secret lies in the use of lemon to soften the meat and Cook made half fried and half baked.
Lemon chicken cooks first in pan to make the skin crispy, then in the oven to finish cooking. And finally back in the pan to create that soft sauce that the baked chicken lacks and that perfectly accompanies the dish. I paired it with a side dish with seasonal vegetables: potatoes, Brussels sprouts, baked turnips and shallots. But you can also make a simple salad or potatoes read or roasted. The chicken remains soft, juicy, the sauce is very fresh and sour because of lemon and wine. I made it for my guests and I have done all the compliments. Try it and let me know. And if you love chicken, lean and versatile white meat, have a look at all my CHICKEN RECIPES, like the yummy ANGRY CHICKEN or the SICILIAN AGGLASSED CHICKEN. Have a good day!