LEMON & HERB CHICKEN - Bonita's Kitchen

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: dried herbs

Dried herbs are more economical and have a longer shelf life.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Bone-in thighs are often cheaper and juicier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can reduce saturated fat and cost.

Cut chicken in parts and place in a bowl or plastic bag.

Drizzle chicken with olive oil and season with rosemary, sage, onion powder, half of the sea salt, cayenne pepper, and half of the white pepper.

Toss chicken until all herbs and seasonings are evenly distributed.

Heat a large frying pan on medium heat and brown the seasoned chicken on both sides for about 10 minutes.

In another frying pan, melt butter over medium heat and add chopped onion, cooking until partly cooked.

Add flour, the remaining sea salt, and white pepper to the onion, mixing continuously to make a roux for a couple of minutes.

Gradually add chicken broth, dried mustard powder, and lemon juice, stirring until the roux has a creamy texture. Add more chicken broth if needed.

Transfer the roux to the fried chicken, toss together, and taste for seasoning.

Cover and continue cooking on low to medium heat for 30 to 40 minutes, or bake in the oven at 350ºF for 30 minutes.

Add more chicken broth if the roux starts to reduce and mix through.

Remove from the pan and serve on a platter topped with sliced lemon and green onion or chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens