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Tuscan Lemon Chicken Recipe

Tuscan Lemon Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (135)

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Average Rating:

Total Reviews: 135

Showing 111-120 of 135

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  • on June 14, 2009

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    For Christmas my husband bought me Ina's Back to Basic cookbook. This was one of the first recipes I tried. My husband, who is not a big fan of chicken, loves this recipe! Easy and one of my favorites.

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  • on June 07, 2009

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    My husband said that it was the juiciest chicken ever. Delicious!

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  • on June 07, 2009

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    Only thing I changed is how I cooked it on the grill. I wrapped the chicken in a double layer of heavy duty foil and sealed it tight. Grilled it for 1 hour at 350 degrees, turning over four times. Then I carefully removed the chicken from the foil and browned both sides. I have found this to be excellent way to grill chicken. It's juicy and tender every time, no fail.

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  • on June 05, 2009

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    has anyone made this on a stove top grill? what flame should i use & how long
    should i grill it for?

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  • on June 05, 2009

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    I used chicken breasts only as we don't like dark meat. I also used bricks wrapped in aluminum foil to "press" down the breasts. Wonderful recipe and the leftovers were terrific as well.

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  • on June 03, 2009

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    My husband and I both absolutely loved this chicken recipe. Like another poster, I saw it on T.V. Sunday morning and did not realize that it needed to marinate for at least 4 hours. Ours mainated for about a half an hour and was still wonderful, so I can not wait to try to make it with the proper marinating time! Also, we used a 6.5 lb. chicken b/c we wanted some leftovers (which were great by the way. We grilled it on low and Ina suggested and it took about 15 minutes on each side to be done.

    Does anyone have any tricks to getting the breast bone out? I got it out but there has to be a more graceful way of doing it!

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  • on June 02, 2009

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    This marinade made the chicken so tender and moist. It was dripping in juices when we ate it! I suspect that had something to do with the marinade, the quick cooking method of the grill, and also the boned chicken. All those played into a very lovely dish.

    It wasn't too lemony like I thought it would be, and there was just enough rosemary to give it something extra. But nothing was overpowering.

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  • on June 02, 2009

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    first let me say Ina Garten is one of my fav's on food network---did two chickens---guess that was my first mistake---used the dish I marinade jn and covered with foil to lay over both---guess was too crowded---they did not get done---and they were not very brown---we ate the legs and put the rest in the oven to finish----liked the combination of the marinade and will use again ---but will use only on halves of chicken or chicken pieces---and not go to the trouble of removing the back bone.

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  • on May 31, 2009

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    I watched Ina make this on TV this morning. It looked so lovely, and today was such a perfect grilling day, that I ran to the store for the ingredients. It wasn't until about 2 PM that I read the recipe online and saw that the chicken needs to marinate for so long. Undaunted, I went ahead anyway. The chicken marinated only about one and a half hours before going on the grill, and it was absolutely wonderful!! Got rave reviews from my husband and kids. I can't wait to make it again, and this time I'll marinate overnight. It can only get better, right? I agree with the last reviewer that the "dish on top" idea is not practical. I prefer quick clean-ups, not scrubbing.

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  • on March 28, 2009

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    chicken was great - very favorful and moist, but I would use a brick instead of the dish I marinated the chicken in. The first time I tried I used the heavy oven proof dish, the dish ended up blackened by the smoke and flare-ups. Took forever to clean. The next time I used a brick wrapped in foil that I preheated. The chicken came out much crisper, but still moist and favorful.

    Joanne

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