The lemon chicken recipe is quite easy and yet very affordable. Chicken meat is versatile enough to be included in many different menus around the world as well as in the a la carte restaurants in Punta Cana.
It can be cooked in a light blend of citrus flavors. Asparagus and other vegetables can be eaten along with it.
Preparation Time: approximately 20 to 30 minutes
Baking Time: 60 minutes
Set the oven to 400ºF (204°C).
Cook all of the chicken pieces in the skillet with the canola oil until they are golden brown.
Remove the chicken and add the onions, wine, seasonings and lemon juice to the same skillet.
Do not add the lemon zest.
Adjust heat and cook these ingredients until the liquid is boiling.
Add the chicken stock (or broth) and lemon zest.
Place the pieces of browned chicken in an ovenproof casserole dish and add the contents of the skillet.
Cover the casserole dish with a tight fitting lid or some aluminum foil.
Bake in the oven at 325ºF (163°C) for 55 to 60 minutes.
Serve over jasmine rice with a side dish of asparagus and lemon slices (in halves).
Here is a very simple asparagus recipe that you can make in 15 minutes:
This Asian inspired asparagus makes a good side dish for the lemon chicken recipe.
Choose a bunch of fresh asparagus with bright green color.
Break off the stem ends and chop the stalks in ¼ inch diagonals.
Cook in a pot of approximately 8 cups of boiling water for 3 minutes.
Remove the cooked asparagus and plunge them into some icy cold water to halt the cooking.
Mix sugar, sesame oil and lemon pepper in a small container together.
Add this dressing to the asparagus when serving.
Garnish the asparagus with a dash of lemon zest and a light sprinkle of freshly grated ginger if desired. They will give a robust flavor profile that ties in with the chicken.