Have Savory Lemon Chicken Instead Of Southern Fried Chicken

If you are hungry for old-fashioned Southern fried chicken but can’t quite justify eating it, this recipe is your answer.

Lemons, garlic, and herbs are an intricate part of this savory lemon chicken. Using an old technique of weighting down the meat while it cooks is the secret to delicious flavorful dark brown “fried” chicken that is healthy!! You can’t ask for anything better.

Artichokes, asparagus, mushrooms and scallions are the perfect accompaniment with the chicken. However, if artichokes aren’t your favorite, substitute a medley of steamed snow peas, sugar snap peas and petit pois dusted with fresh mint as a vegetable side dish.

Add boiled baby red potatoes or your favorite rice to complete this springtime dinner menu. Bon appétit!

Savory Lemon Chicken(Serves 6)2, 2-1/2 to 3-1/2-pound frying chickens, washed and patted dry

4 large cloves garlic, minced

4 to 5 sprigs fresh summer savory or 2 teaspoons dry summer savory

2 to 3 sprigs fresh thyme or 1 teaspoon dry thyme

Sea salt and freshly ground black pepper to taste

3 large lemons, juice freshly squeezed (about 3/4 cup divided into 2/3 and 1/3)

About 1/4 cup olive oil

1 large lemon, sliced thinTo prepare:With poultry scissors, split chickens in half by cutting along both sides of the backbone.

Remove the backbone and tail and discard.

Split the breast in half lengthwise, remove the membrane, tuck the wings back, and cut into quarter portions.

If using dry herbs, stir herbs, salt and pepper into the garlic until blended.

If using fresh herbs, strip leaves off half of the sprigs and chop the leaves with the garlic, salt and pepper.

Rub the seasoned garlic on both sides of the chicken, tucking some under the skin.

Place chicken in a shallow glass dish and drizzle two-thirds of lemon juice over the chicken.

Cover with plastic wrap and marinate in the refrigerator for at least one hour or overnight.To cook:You will need one to two skillets that are large enough to accommodate all the chicken pieces in one layer.

Remove chicken and discard the marinade.

In the two skillets over moderate high heat, add oil, and when it is hot, place the pieces of chicken skin side down in the pan and sear until they are light brown.

Place a flat lid directly on top of the chicken.

Weight it down with two or three heavy cans or bricks sitting on top of the lid. (If necessary to improvise the lid, use triple thickness of heavy aluminum foil to fit inside of the skillet. Place a flat plate or cardboard on top of the foil and then weight it down.)

Lower the heat to moderate and cook the chicken until the skin is golden brown. About 15 to 20 minutes.

Remove the lid, turn the chicken skin side up, and place lemon slices and sprigs of herbs around and on top of the chicken.

Add more oil if necessary.

Replace the lid and weight it down again.

Keep the heat low to moderate and cook until the juices run clear when pierced with a fork and skin is dark brown, about 25 minutes longer.

Transfer chicken to a heated platter.

Deglaze the skillets with remaining lemon juice, bring to a boil, and reduce by half.To serve:Pour the sauce over chicken, garnish the platter with remaining sprigs of herbs and serve. Or serve it at room temperature.Asparagus And Artichoke Sauté(Serves 4-6)4 medium artichokes, end prickly points of leaves trimmed and tough parts of stems removed, chokes removed, and cut into quarters

1 lemon cut in half

2 teaspoons salt

1 pound asparagus, peeled, and thinly sliced on the diagonal

1 bunch scallions, roots trimmed and chopped

8 to 10 ounces fresh white mushrooms, washed and thinly sliced

Sea salt and freshly ground black pepper, to taste

1/2 cup flat leaf parsley leaves, chopped

2 large cloves garlic, minced

Grated zest of half a lemon

1/4 cup extra virgin olive oil, or more if needed

1/4 cup dry vermouth

1 cup good quality chicken stock

Optional: Freshly grated Parmesan cheeseTo prepare:Remove prickly points and tough stalks of the artichokes, cut in half or quarters, and remove the choke.

With cut side of a lemon rub the entire surface of artichokes to prevent discoloration.

In a large saucepan over high heat, add three cups water with two teaspoons of salt and bring to a boil.

Add artichokes, cover the pan, and cook until they are barely crunch-tender, about five minutes.

Remove artichokes, drain well, and cut lengthwise into thin slices.

In a large non-stick skillet over high heat, coat the bottom with oil and when hot, add artichokes and asparagus and sauté until they begin to brown, about two minutes.

Add scallions and mushrooms and sauté about five minutes longer.

Add parsley, garlic, and zest, and sauté until fragrant.

Add salt and pepper, mix well, taste and adjust the seasonings.

Add vermouth to the pan and sauté until liquid is reduced.

Add stock and sauté until the vegetables are tender according to taste, about four to five minutes.

Taste and adjust the seasonings.

Transfer vegetables to a serving dish, grate cheese over the top, and serve.