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    Lemon Chicken

    I’m really amazed at how my tastes change with the seasons. It’s certainly not intentional, but when the weather warms up I’m immediately in the mood for light, spring-inspired fare. … Read More
    • Ava Stevens

      Lemon Chicken Recipe Lunch and Snacks, Main Dishes with lemon zest, lemon juice, garlic, fresh thyme leaves, fresh rosemary, salt, black pepper, bone in skin on chicken thigh, melted butter, lemon

    • Leslie Barr

      Delicious LemonChicken use my butter. Love lemon chicken

    • Kathy Williams

      The BEST lemon chicken recipe. (I use breasts instead of thighs) Everything from Annies Eats is wonderful!

    • Kristie Morgan

      Super Moist Lemon Chicken - This easy lemon chicken recipe is one of our most popular main dish chicken recipes.

    • Julie Rodenburg

      "BEST EVER baked lemon chicken": I used chicken thighs. The marinade barely made enough to coat the chicken, so I would double the marinade ingredients next time. My family liked it--I think it would be better if there was more marinade. I wouldn't mind trying it in the crockpot or with chicken breasts. I didn't think it was "the best" lemon chicken, but worth trying again.

    • Mary Ann Russo Conchin

      Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as t

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    Cheesey Mac and Cheese ======================== Perfect Mac-n-Cheese (serves 4 as a side dish) 8 ounces penne pasta (half a box) 2 cups Beecher’s Flagship Cheese Sauce (see below) 1 ounce Cheddar, grated 1 ounce Gruyere cheese, grated 1/4 to 1/2 teaspoon chipotle chile powder Preheat oven to 350 degrees. Oil or butter an 8-inch dish. Cook the penne 2 minutes less than the package directions. You want the noodles not quite done because they will finish cooking in the sauce in the oven. Rinse the pasta with cold water and set aside. Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into a prepared baking dish. Sprinkle the top with the cheeses, then the chile powder. Bake uncovered for 20 to 30 minutes, until the top has a nice golden crust. Let sit for a few minutes before serving. If you decide to make this as a main and double the amounts, use a 9×13 inch baking pan and increase the time to 30 to 35 minutes. Beecher’s Flagship Cheese Sauce (makes 4 cups) 1/4 cup butter 1/3 cup all-purpose flour 3 cups milk 14 ounces semi-hard cheese, grated (I used Beecher’s Flagship Cheddar) 2 ounces grated semi-soft cheese (I used Gorgonzola) 1/2 teaspoon kosher salt 1/4 to 1/2 teaspoon chile powder 1/8 teaspoon garlic powder Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour. Continue to whisk and cook for 2 minutes. You just made a roux, a substance used for thickening sauces! Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Now you turned the roux into a bechamel. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. If the cheese isn’t melting completely you can put the pan on low heat. Use immediately or refrigerate for up to three days!

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