Meyer Lemon Chicken

  • srwfromorange Posted: 02/26/13
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    yum,yum,yum is all I can say to describe this dish. I didnt make many changes to the recipe, other than I used all chicken thighs & trimmed the skin & fat a bit. And I adjusted the cooking time a bit. I served it with steamed apsaragus spears & a glass of the wine I used for the sauce (Barefoot PinoGrigio)

  • LauraB08 Posted: 04/29/13
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    This is a really stupendous dish, although as others said, you do need to give the potatoes a lot more time.

  • Badger53705 Posted: 04/30/13
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    It did take longer than stated to prepare/cook. Knowing that I decided to quarter the potatoes and put them in the microwave on hi-power for 2 minutes. When it was time to add cook them in the pan it didn't take long at all. Enjoyed the flavors and colors of this dish.

  • mgk3ohio Posted: 02/14/13
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    I agree with another reviewer that this was nothing special. There was a lot of work in making this recipe and my kids' comment was "It's just chicken." I probably won't make again.

  • JanaTalt Posted: 02/10/13
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    Great flavor and very juicy chicken! Takes some time, but well worth it for a hearty, healthy weekend meal. I think next time I'll try it without the potatoes.

  • gditch4546 Posted: 01/04/13
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    Excellent recipe, allowed potatoes to simmer in the stock until softened before thickening with remaining stock and cornstarch. Great flavors, juicy, moist chicken. Will definitely use this recipe again.

  • SarahJK87 Posted: 01/01/13
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    Made this tonight and it was absolutely delicious! I forgot to add the olives but it was still great. I would, however, partially cook the potatoes prior to adding them to the pan for browning. I didn't and had to simmer them in the sauce for a bit to get them to soften up. I didn't end up needing the cornstarch due to the starch from the potatoes that thickened up the sauce on their own. That being said, amazing flavors and I will definitely be making this again!

  • Barkly Posted: 01/10/13
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    Times are way off here. Chicken looked great after 6 minutes, however 12 minutes in a calibrated oven was off. More like 20 minutes. Unless I just missed it, no instructions for how to heat pan for potatoes. I used med high as indicated earlier and 3 minutes on each side did not suffice. Flavor was good but I agree with another rater...couscous would be better than potatoes. Or quinoa...healthier too perhaps. Too much trouble for everyday. Definitely not 39 minutes as advertised. and one last thought -- lemon so overwhelmed the wine that I might as well have just sipped the wine while it cooked.

  • GKeith Posted: 01/21/13
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    I tried this because I have a Meyer lemon tree and wanted to do something with them, my lemons are probably way to big for this recipe. The potatos completely soaked in the lemon and were a little much, I even ommitted the extra 2 tbs of juice. Also agree with other reviews regarding times, chicken took more like 20-22 minutes and the potatos took longer than 3 min per side to brown, maybe closer to 5. The chicken was good, but nothing special.

  • Amy31773 Posted: 01/28/13
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    Good, but not worth the time and energy IMO. I'm not sure I would make again.

  • MrsDay2010 Posted: 01/10/13
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    This recipe is yummy, though I have to say I like my lemon chicken on cous cous better than potatoes. The recipe is labor intensive, there are alot of steps and a large ingredient list with prep required. Also, my chicken took longer than 6 minutes to brown, it took way longer than 12 minutes to hit 165 and 6 minutes is not enough for potatoes. Make it on a weekend day so you have plenty of time to fuss. Make sure you know what a Castelvetrano olive is before you head to the store, they are not available in my area.

  • Oliveoil Posted: 03/10/13
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    Wow. We love lemon in savory dishes. This was unctuous and so delicious. Used a whole chicken, cut into pieces, and brined. Served it with soft garlic-grits because our potatoes were no longer palatable. Lovely.

  • No Longer Registered Posted: 01/11/13
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    Everyone agreed this was very tasty and worth making again - when I have the time. It took 2 hours (prep to eat) to make this, so probably not something I'll make very often. I agree that the cooking time for chicken took much longer to reach 165, but I had used some fairly large breasts cut in two - perhaps if I had used smaller breasts or quartered the larger breasts rather than halved them, it would not have taken so long to make the dish. Also think I did not need as much oil or butter as the recipe called for, so I think next time I'll reduce the amount of fat just a little. I love olives but my family does not, so I did not include them and the dish was just fine without.

  • SallyH Posted: 01/30/13
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    I am a fast cook, and there is no way this took less than 90 minutes (not 39 minutes as suggested). The potatoes were hard in the middle because I didn't trust my instincts to cook them longer. Too lemony and not enough other flavors.

  • sweetkiwi Posted: 03/26/13
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    I followed the recipe almost exactly, except I found the cooking times to be very, mmmm...optimistic. After browning the potatoes for much longer than called for, I ended up simmering them in the broth before adding the cornstarch and olives. This resulted in some perfectly tender-crisp potatoes. The thick tart and savory sauce is so amazing. Yum! Definitely go for the Castrelvano olives if you can find them. They complement the flavor of the meyer lemons perfectly.

  • MLSMN1 Posted: 02/21/13
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    Maybe it was the Meyer lemons I purchased , but this was very bitter tasting. Agree with other reviews about timing. Chicken was in oven 25-30min, roasted potatoes for 15 min before browning.

  • ratherski Posted: 01/17/13
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    Delicious, but with a few comments. I used eight thighs for four servings. Next time I will remove the skin before browning. I baked the potatoes along with the chicken for 15 minutes (in a separate dish) to give them a head start, otherwise they would never get soft in the recommended cooking time. I served with green beans tossed in a Meyer lemon vinaigrette.

  • gmp1976 Posted: 01/09/13
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    Great recipe! It did take longer than the 50 minutes because of all of the steps. I used regular lemons but added a little sugar to the sauce and it worked out great. I made this on sunday and I have been eating for dinner as leftovers all week. I also made mine with just the chicken breasts no thighs.

  • HolleeM Posted: 01/08/13
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    This was an absolutely delicious dish but took a lot longer to cook than 50 minutes- it was closer to two hours. Most of he time was roasting he chicken in the oven - took longer than expected to make sure the chicken was cooked through. Despite the time it's a great tasting dish- the Meyer lemons add just the right sweet zing to make it special. Not a week night dish because of the time but would definitely make again!

  • cndmykids2 Posted: 02/13/13
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    Very, very good. I read other reviews and adjusted the amount of lemons and my own seasoning. I browned the chicken and set it to the side. I seasoned the potatoes and then put them into the bottom of a baking dish on top of 6 lemon slices. I placed the chicken on top of the potatoes. I followed the recipe up until the end of step 3 & picked up w/cornstarch, lemon juice, butter & stock-omitting the olives. Once the sauce was done I poured it over the chicken and potatoes and put it in the oven (covered) for 30 minutes. Delicious!!

  • CareyBeth Posted: 02/05/13
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    I loved the idea of this recipe but it was way too bitter and took too long for what you got in return. I added sugar to try and counter the bitterness, but the taste was just "off". It really did sound good, too bad!

  • liafinney Posted: 02/07/13
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    Wow! I didn't have any problem getting the chicken cooked...took maybe 20 min, but not nearly as long as others indicated. Anyway, glad I read the reviews in advance re the potatoes as I precooked those a little before adding to the pan. Used Meyer lemons as they were just coming into the grocery stores up in Seattle and we love them. All in all a very tasty dish and likely to be repeated in one variation or another in our house.

  • pmhauk Posted: 02/10/13
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    This shouldn't be under the heady of "Quick & Easy", that being said, it was worth the time. Agree with other comments that chicken and potatoes took more time than stated, but I placed the chicken in the sauce at the end, covered it and let it cook another 15 minutes. The chicken and flavors were very good. I would definitely prepare this for a dinner party.

  • hoopermd Posted: 01/08/13
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    This is a faster, lemony, healthier alternative to chicken with 40 cloves of garlic. I loved the idea of cutting the chicken breast half in half crosswise, even though I was dubious. It made the chicken easier to fit in the pan/space, and I only ate one half half because that was the portion. Cooking spray instead of oil in the pan is also genius. The potatoes definitely took longer to soften (I even cut them so small!) so next time I might brown them longer at a lower temp. The meyer lemon was spot on, so good with the chicken and the potatoes. I did it on a weeknight, and it really only took me about an hour. The chicken cooked in the oven for exactly the time stated, probably because I cut the breasts in half like it called for. I left out the olives because ew. I did some caramelized brussels sprouts on the side and both my dinner guests (picky southern non-health food believers) devoured it happily!

  • Dcntam Posted: 01/13/13
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    Great Recipe, I used boneless skinless thighs & breasts, and I quartered the breasts, so I skipped the oven and did this all in a pan- browned the meat 5 min ea side, removed from pan and continued as written. Needed an extra T of olive oil, but the omission of skin evened that out. I found doing it this way took about the estimated time to prepare. Loved it. Will repeat as long as the tree keeps giving us lemons!

  • Kerry3835 Posted: 01/23/13
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    I wonder if this recipe was actually tested before they plunked it on the cover? The dish took almost 1:45 minutes for me to complete, ALL of the times were underestimated. The lemon made the dish too bitter--even with sugar (maybe if they were peeled, it would help?) I was really annoyed I made a special trip to the grocery and spent so much time on this dish.

  • luvsjohnny511 Posted: 01/20/13
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    Good recipe...took FOR.EV.ER. to make it though. and I found the lemon too bitter. I would add capers I think next time and up the wine for more sauce.

  • AnaPatricia83 Posted: 06/30/13
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    I thought this was going to be a bit lighter. It turned out looking a lot browner and boring than in the picture. The potatoes took what felt like FOREVER to get done. I think next time I'll do it without the potatoes and just have them as a side.

  • jmeleeS Posted: 03/10/14
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    Not a dish I would make again - in fact my husband called this one a "train wreck" and I laughingly had to agree with him. Plus, the recipe is a bit "annoying" to make - put in, brown, take out, put in something else to brown, take out...etc. I thought it would look very pretty like the above dish, but it just wasn't vibrant at all. Since I had to cook the potatoes a LOT longer than stated in the recipe (seriously C.L., do you have magic potatoes that cook in only a few minutes time? I cut my pieces super small / thin and still couldn't get them done in your time indications), the lemons became translucent and my potatoes (which admittedly were purple) turned the entire dish a not too appealing color. Despite all that, I really looked forward to this one, but it was just "meh" - decent flavor, but since the recipe was so many steps for "ok" flavor and cook time was ~45 min, I won't be making this one again. Better recipes from C.L. for lemon chicken (try: Lemon & Sage Grilled)

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