986 lemon chicken recipes

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

If you're late to make dinner, try this simple and delicious dish that takes no time to make and tastes amazing!

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

Chilled herbed vegetable soup pureed with carrots, tomatoes, red potatoes, and red peppers, then blended with buttermilk, marjoram, thyme, and lemon juice. A creamy cold summer soup.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Lamb stew with chestnuts and pomegranate layers tender braised lamb with saffron, cinnamon, ground walnuts, and tart pomegranate juice. A jewel-toned Persian-style stew, sweet, sour, and savory, spooned over saffron rice.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Creole bouillabaisse layers fish, shrimp, and oysters into a roux-thickened broth with tomatoes, white wine, and cayenne. A New Orleans take on the French seafood classic.

South American pork and corn pie spoons spiced pork with sweet corn, raisins, and black olives under a fluffy cornmeal topping. Pastel de choclo style casserole, baked in 45 minutes.