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Tuscan Lemon Chicken Recipe

Tuscan Lemon Chicken

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Average Rating:

Total Reviews: 135

Showing 121-130 of 135

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  • on February 25, 2009

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    Another great Ina recipe. Flavors are so simple and other than cutting the chicken (I was a little sloppy with that it couldn't be easier. I prepped everything in the a.m. and kept it marinating all day with a few flips. Took it out about two hours before cooking and cooked maybe about 10 minutes longer than specified. I can't believe what a difference in taste the grilling made, and the bones in made for a very moist chicken. Definitely recommended!

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  • on February 23, 2009

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    I've made this 4 times - and it gets better and better. It is super flavorful and really, really moist. First time, I followed her recipe *exactly*. It came out so well, that I wanted to do it again with a couple of modifications. I buy a whole chicken and cut out the back (poultry shears work great then I quarter the chicken and remove the ribs and breast bone by hand. I marinate in a large zip-top bag, overnight in the refrigerator. Take the chicken out of the refrigerator about 2 hours before cooking (cold meat never cooks as well as room temperature. Start the dark meat 3-4 minutes before the breasts (leg quarters have the bone in and take longer to cook than a boneless breast and wing and grill as directed (grilling the whole chicken with the pan on top was cumbersome and really didn't add anything to the finished dish, since you quarter the chicken, anyway + you don't mess up your pan. DEFINITELY grill the lemons - makes a beautiful garnish and it really makes the flavor of the entire dish POP!

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  • on January 18, 2009

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    I tried this recipe and it came out perfect. Reading some of the reviews i was a little concerned about the cooking time but cooking time can vary by the type of grill you use and the size of the chicken. I have a very small round gas grill so i had to cook this directly over the gas element. I kept the grill on the lowest setting and made sure to put the lid on. I didn't worry so much about putting something heavy on top of the checken and it came out perfect. It took about 20 minutes per side. The grilled lemon over the chicken before serving is the real punch of flavor you need so don't leave it out. I also trippled the amount of rosemary to about 3 tbs. Try not to have too much rosemary on the skin when you cook on the skin side down as it tends to burn. I've also tried this recipe with orange instead of lemon for more of an asian flare and i would bet you could use lime also for a latin twist. All in all, very easy, tasty and will be something i continue to experiment with.

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  • on January 03, 2009

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    We were so thrilled to learn how the simplest ingredients could deliver the most divine flavor! The chicken was so moist and melted in my mouth! We did have a little trouble getting them cooked on the grill, since we used bone in chicken breasts - and they were pretty thick. We started on the (indoor grill for about 20 min, then threw them in the oven for about another 20 min. We used dried rosemary and only marinated them in the AM for dinner. Next time, we will try using fresh rosemary and leaving them overnight.

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  • on December 02, 2008

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    Ina never fails to deliver great recipes. Her tuscan lemon chicken is delicious and worth the time on the grill. I used a large chicken so it took much longer to cook but it was juicy and flavorful. I wrapped my white ceramic baking dish in foil to prevent it from getting all greasy and browned from the cooking process. Once the chicken was done, I just plopped the guy into the dish to keep warm while resting. This recipe and her Spinach Gratin are my go-to dishes that everyone loves.

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  • on November 21, 2008

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    In the end, it was a great chicken! How we got there was not easy. We started on the grill (charcoal, but ended up in the oven. The chicken didn't cook enough, actually it was very raw. It was a bigger chicken (5.2 lb, but we added more time. After 45 minutes on the grill, we put it in the oven (in the marinade for another 30-40 minutes at 425, and it came out GREAT. We LOVED the taste of the lemon and rosemary, and even the grill taste that came though. Thank you Ina! You are my chicken She-ro!

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  • on November 17, 2008

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    Absolutely excellent ! The chicken was so flavorful and moist.
    The only problem is that I ruined my dish that I had marinated the chicken in by placing it on top of my chicken while cooking. It was black from the grill and I can't get it clean again. Definitely take that into consideration when deciding on a dish to place on top of the chicken while cooking.
    I will make this again!

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  • on November 15, 2008

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    This recipe made a believer out of me. I never thought in my life that you could grill a whole chicken roast without cutting up into peices. It was very easy to follow her cutting instructions. The marinade was easy and we even cooked this on a gas grill not charcoal. We have a Weber so we put the chicken in the middle and used the front and back burners only. We had a slightly larger chicken so we cooked it longer than listed, recommend highly checking temperature with an instant thermometer.

    Barefoot Contessa, as always, you did it again. We will definitely be holding on to this recipe and will be trying it again in the future.

    Thanks,

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  • on November 13, 2008

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    this marinade was easy marinated it overnight. mariinade was ok.. but still not great.... have gas grill... more trouble than its worth and more time... cutting the chicken was hard to do..... ended up putting it on my stove top griill.. another thing to clean up... and just not that good... easiier in the oven...have tried a few recipes from her.. with sucess ... I am more a 30 minutes meal girl...I cook chicken alot.. always looking for something different.. but won't be doing this again...

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  • on November 13, 2008

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    This chicken was so moist and good. Even MY picky boys enjoyed this. Super easy. I will definately make this again. Thank you for the recipe!!!!

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