Finished off the delicious Dutch oven orange chicken and decided to move on to the next fruit in the citrus line… Lemon! I found a base for this recipe online, but made a few modifications for my 2 1/4 quart Dutch oven. Enjoy, I know my fiancé and I did!
- 2 chicken breast
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 stick butter, sliced
- 1/8 cup Worcestershire sauce
- 1/8 cup lemon juice
- 1/2 lemon, sliced thin on top (optional)
STEP 0: Preheat oven to 400 degrees Fahrenheit
STEP 1: Prepare onion, garlic, and butter.
STEP 2: Add half of the chopped onion to the base of the Dutch oven.
STEP 3: Cut chicken breast into large chunks (optional) and add on top of chopped onion. Salt and pepper to taste.
STEP 4: Cover chicken with onion, garlic.
STEP 5: Mix Worcestershire sauce and lemon juice. Drizzle over chicken.
STEP 6: Add pieces of butter across the top of the chicken.
STEP 7: Cover and bake for 35-40 minutes.
STEP 8: Serve over rice with a side of steamed vegetables. Enjoy ~
The most surprising feedback from my fiancé, “The initial taste is MEATLOAF!” Definitely not what I was expecting, but he was pretty right on. Then you taste the lemon, garlic, and onions. We both absolutely loved it, especially the fiancé. Great success!
Leftovers are FANTASTIC! Keep the juices and the onions from the bottom of the Dutch oven. Cut up or shred the chicken into bite sized pieces. Store leftover rice, juice mixture, and chicken in a Tupperware for leftovers. After heating, stir together for a delicious lunch or dinner.
In fact, the leftover juice mixture and onions is so good I might make double next time for more leftovers 🙂