Shows
In the Kitchen
First Up
04:00
First Up
Ina's Tuscan Lemon Chicken 04:00
Ina infuses grilled chicken with the sunny flavors of lemon and rosemary.
Now Playing
02:49
Now Playing
01:24
Now Playing
Food Network Shows How to Crush, Slice and Mince Garlic 01:24
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
Now Playing
01:31
Now Playing
How to Zest Citrus 01:31
Citrus zest is a great flavor booster. Here are several zesting techniques.
Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Tuscan Lemon Chicken
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 2 to 3 servings
Share This Recipe
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 2 to 3 servings
Ingredients
Directions
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
My Private Notes
Looking for Something Else?
Classes You May Also Like
Ina Garten
Lemon Capellini
7m
Easy
CLASS
Dana Beninati
Healthy Air Fryer Parmesan Chicken with Broccoli
28m
Easy
CLASS
Megan Mitchell
Gluten-Free Lemon and Crab Pasta
20m
Easy
CLASS
Megan Mitchell
Creamy Lemon Pasta for Two
16m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ina Garten
Skillet Roasted Lemon Chicken
10m
Easy
CLASS
Katie Lee Biegel
Lemon Pasta (Sponsored)
24m
Easy
CLASS
Guy Fieri
Fieri'd Chicken Saltimbocca
11m
Easy
CLASS
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
