Flavorful Lemon Chicken
Total TimePrep: 20 min. Cook: 4-1/4 hours
Don't go by time...use an instant-read thermometer. When chicken reaches 165 degrees, it's done.
After reading the results saying it was too salty I didn't add the seasoning salt. There is plenty of salt in the chicken bouillon and lemon juice has a salty flavor. When it was finished I tasted it and decided it didn't need the seasoning salt. Next time I may use sodium-free bouillon and then could use a little seasoning salt. I won't add it though until it's all cooked.
Made this last night, it was well liked. Definitely check your chicken after 3 hours - mine was perfectly done after only 3 hours and 20 minutes. Sauce was perfectly lemony and thick, the consistency of Alfredo sauce. Chicken was a bit salting, so I’ll reduce the seasoned salt next time.
No one liked this dish at all. First off the chicken was very dry and the sauce wasn't a sauce at all. It was thin like soup. Yes, I could add cornstarch and put it in a saucepan to thicken it, but the recipe was not written that way. The lemon flavor of the chicken was too powerful for enjoyment. Just not good.
This was very easy to make, however neither my husband nor I cared for it. We did like the sauce ( used FF sour cream) but thought the chicken lacked flavor. I won't be making this again. :(
The chicken was delicious and the texture was perfect after just 4 hours. The seasonings mix well and add a lot of flavor.
I loved how moist this chicken turned out. My husband is not a big fan of chicken but he loved the so I will definitely be making it more often!
This was a good recipe, but the chicken turned out a little dry. It was good dipped in the sauce, though.
<p>Delicious! Chicken was moist, tender and full of flavor. The lemon called for was just enough, not overwhelming. In fact, the sauce was great with the chicken and enhanced the nuttly flavor of the brown rice. This recipe is a keeper.</p>