Silver Palate Lemon Chicken

Recipe

12 INGREDIENTS • 11 STEPS • 7HRS 30MINS

Silver Palate Lemon Chicken

5

1 rating

This is the final (for now) recipe I am sharing from the Silver Palate Cookbook. It’s an old book that first came out in the 70’s and I personally believe it’s a classic everyone should have. Plan out your menu, go to the grocery store, and call over some friends. This chicken deserves it.

Silver Palate Lemon Chicken

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

This is the final (for now) recipe I am sharing from the Silver Palate Cookbook. It’s an old book that first came out in the 70’s and I personally believe it’s a classic everyone should have. Plan out your menu, go to the grocery store, and call over some friends. This chicken deserves it.

7HRS 30MINS

Total Time

$3.23

Cost Per Serving

Ingredients

Servings

6

US / Metric

8 pieces

or 1 Whole Chicken

5

Lemons, zested, juiced

1 Tbsp zest and 1 cup of juice per 6 servings

1 cup

All-Purpose Flour

1 tsp

to taste

to taste

Ground Black Pepper

as needed

Canola Oil

1 Tbsp

Brown Sugar

1/4 cup

Chicken Stock

1 splash

White Wine

1 tsp

Lemon Extract

1

Lemon, thinly sliced

Nutrition Per Serving

VIEW ALL

Calories

593

Fat

35.0 g

Protein

45.7 g

Carbs

24.8 g

Silver Palate Lemon Chicken

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Author's Notes

Read the entire recipe first as you will need plenty of lemons for marinade and garnish. Total is about 10. Please use fresh lemon as store-bought lemon juice is not the same quality.

Cooking InstructionsHide images

step 1

Combine the Chicken (8 pieces) and 1 cup of juice from Lemons (5) in a bowl just large enough to hold them comfortably.

step 1 Combine the Chicken (8 pieces) and 1 cup of juice from Lemons (5) in a bowl just large enough to hold them comfortably.

step 2

Cover and marinade in the refrigerator overnight or early the morning of cooking, turning every few hours.

step 3

Preheat the oven to 350 degrees F (180 degrees C).

step 4

Rinse and dry the chicken pieces. Sprinkle lightly with Salt (to taste) and Ground Black Pepper (to taste) and set aside.

step 5

In a brown bag add the Paprika (1 tsp), All-Purpose Flour (1 cup), Salt (to taste), and Ground Black Pepper (to taste). Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.

step 5 In a brown bag add the Paprika (1 tsp), All-Purpose Flour (1 cup), Salt (to taste), and Ground Black Pepper (to taste). Shake to combine. Add the chicken pieces, 2-3 at a time, and shake to evenly coat in flour. Shake off excess flour and transfer to a plate.

step 6

Add enough Canola Oil (as needed) to coat the bottom of a large skillet by 1". Heat over medium-high heat. Pan-fry the chicken, 2-3 pieces at a time, until well browned and crisped.

step 7

Arrange the browned chicken pieces in a single layer in a large shallow baking dish.

step 8

Combine the Brown Sugar (1 Tbsp), 1 Tbsp of Lemon Zest, Salt (to taste), and Ground Black Pepper (to taste). Evenly sprinkle the mix over the chicken pieces.

step 9

Mix the Lemon Extract (1 tsp) and Chicken Stock (1/4 cup) and pour around the chicken pieces. If using White Wine (1 splash), add a splash or two. Set a thinly sliced Lemon (1) on top of each piece of chicken.

step 9 Mix the Lemon Extract (1 tsp) and Chicken Stock (1/4 cup) and pour around the chicken pieces. If using White Wine (1 splash), add a splash or two. Set a thinly sliced Lemon (1) on top of each piece of chicken.

step 10

Bake until fully cooked, about 50 minutes.

step 11

Serve and enjoy!

step 11 Serve and enjoy!

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