Lemon Ginger Chicken

This is a delicious recipe that doesn’t take much prep work. We had a lot of lemons left over from a cocktail party last weekend and I thought this was a good way to use a couple up. My chicken was still partially frozen when I began cooking it so my cooking time will not be your cooking time. Plus these chicken breasts must have come from the adult industry of chickens! Seriously one was about twice the size of a normal one.

4 hulking chicken breasts

1 lemon sliced thin with seeds removed

Juice of one lemon

1/2  onion sliced thin

1″ of ginger minced

3 cloves of garlic minced (I threw the ginger and garlic together with olive oil in a food processor)

2 tbsp olive oil

Salt and pepper to taste

 

Rub garlic, ginger, and olive oil all over breasts. Place breasts in a baking pan. Layer the onions over the chicken breasts, then the lemon slices on top of that. Finish by squeezing the remaining lemon over the dish.

Cover with tinfoil and bake for 2 hours at 350. Again mine were slightly frozen and huge. Normal sized, thawed, breasts will take about half that time. As always check for doneness with a meat thermometer.

About ten minutes before you serve dinner pour off the juices that have cooked out into a small sauce pan. Add a tbsp of butter and heat to high heat. While the juices are reducing down, make a roux with flour* and water in a small bowl. You will need about 2 Tbsp of flour to about 4 Tbsp of water. When combined add to the juices to make gravy.

We served this over saffron rice*. It was a beautiful bright dish with bright flavors.

*The addition of flour and rice are not paleo. If you wanted to make it paleo make cauliflower rice and use xantham gum as a thickener instead of flour.

 

 

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

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