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Average Rating:
Total Reviews: 15
Showing 1-10 of 15
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By jadanronny
Dallas, TX
on January 13, 2013
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This recipe is supreme and one that I have gone back to several times! The creamed corn is a cinch to make and delicious. I used 2% milk and a bag of golden and white corn mix. I have to tell you my family, who happens to be very picky, ate every bit of this meal. We also had a green salad on the side!
By cayugax3
Merrick, NY
on August 28, 2012
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So good and very economical. I transfered the chicken to a pan as my skillet wasn't large enough to hold everything, then added a bit of chicken broth to really stretch the sauce. Awesome!
By ru_family_cook
on August 03, 2012
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Great recipe. Made it several times already and will keep it for sure. I don't like to use oven during the summer when it is hot and a/c is working non-stop. So, tried to make it in skillet. It was good too.
By kayputh
new york, 72
on July 20, 2012
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Tasty and simple. note: I added some chicken broth just before sticking the skillet into the oven, just to give it some liquid. Also left the lemon halves in the skillet while roasting
By atripcook
on July 13, 2012
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This was fabulous. I cooked the chiken in lemon flavored olive oil and the zesty lemon taste is beyond description. I put fresh spinach under the chicken in the oven. I had a wonderful full meal of chicken, corn, spinach.
By neimanmom
west orange, NJ
on July 09, 2012
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Amazingly delicious!! Lots of flavor, easy and so, so good!! Chicken was moist, delicious and flavorful; creamed corn was delicious but one bag doesn't go very far, recommend doubling up.
By ADMIN CUST SVC
Knoxville, TN
on June 28, 2012
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Cook’s Note: If your ovens run high, check after 15 minutes.
Admin Customer Service
By cr25000_4188302
Erie, PA
on June 25, 2012
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Great recipe. The corn is awesome and easy to make!!
By msashanti
on June 25, 2012
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I liked the recipe and will use it in the future. I was worried the lemon would be overpowering for the chicken but it turned out delicious with the garlic... this baste helped keep the chicken moist while roasting as well. The pieces of garlic were a little crispy though after 20 minutes, lol but nothing too bad. I actually transferred my chicken to a pan before putting it in the oven (I had actually about 4 drums and 6 thighs so it wouldn't all fit in the skillet.
The recipe is rated as easy, which it is... after peeling the garlic and zesting/juicing the lemons. That's the most time consuming part. After that, it's a snap.
The creamed corn was AWESOME. It was my first time making creamed corn and I must say I was very pleased. Used skim milk instead of the whole milk, it was fine. It was spicy and flavorful and went well with the chicken. Overall, this recipe is a keeper.
By smart_blonde85
Reno, Nevada
on June 24, 2012
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Tried this when it was in my Food Network Magazine, and it was awesome! Was worried about the amount of lemon at first, but it's not overpowering. It makes the whole dish feel bright and fresh. Next time I think I will use a lot more garlic cloves, we didn't seem to have enough to go around! But make sure they are protected in the oven, not sitting out on top. I had a few burnt ones- not good eats. My favorite part of this was the crust/sauce interaction, in fact I'm considering trying this with wings to get more of that per bite of meat.
The creamed corn was super easy and plays well with the lemony garlicky sauce. Definitely a keeper!