Friday, September 6, 2013

Amanda's Famous Lemon Chicken

     Since you have been such adventurous dutch oven cooks and loyal followers of my blog, I am going to share with you my sister's, mother in law's top secret recipe for Lemon Chicken.  Amanda's Lemon Chicken is legendary in our family, my nephews have been raving about it for years.  She is a fantastic cook and an amazing woman who once, while on a camping trip, single-handedly shot a rattlesnake while it was preparing to strike at her husband.
     You need to make this in your 12 inch or larger dutch oven.  I started with 12 coals in a ring around the bottom and the lid covered with 28-30 briquettes.  It needs to bake for an hour and if you don't want to relight the coals, start with a generous amount.  Place the top side of the chicken down first, that way, when you turn it over at the halfway mark, it will be golden brown when you're ready to plate.  You simply must serve this with mashed potatoes, rice or a good crusty bread to soak up the heavenly sauce and thank you Amanda for sharing your incredibly delicious recipe.

Amanda's Lemon Chicken
8 boneless, skinless chicken pieces
1 cup flour
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika
1/4 lb (1 stick) butter
Lemon Sauce
1/4 cup vegetable oil
1/2 cup freshly squeezed lemon juice
2 Tblsp finely chopped green onions
1/2 tsp freshly ground black pepper
1/2 tsp thyme
1/2 tsp salt

     Combine sauce ingredients.
     Combine flour with salt, pepper and paprika.
     Coat bottom of 12 inch dutch oven with melted butter.
     Dip chicken in seasoned flour.
     Coat chicken with butter and place in single layer in dutch oven.
     Bake 30 minutes at 350 degrees.
     Turn chicken over; add lemon sauce.
     Bake 30 minutes longer or until chicken is tender.
     Makes 4-5 servings.

Coat chicken with flour and butter than place in single
layer in dutch oven

Bake at 350 degrees for 30 minutes, turn chicken over
then add sauce

Bake for 30 minutes more or until chicken is tender

Juicy chicken bathed in a delicate sauce


  1. Hi Liddy,

    I'm just a little confused at a step or two in the instructions...Step 4(?) says "dip chicken in seasoned flour" followed by "coat chicken in butter..." I'm not quite following how that part works. Do you dip the chicken in the flour mix and then roll it around in the butter in the dutch oven? it's probably real obvious, but I'm not visualizing it. K.C.

  2. Yes K.C., dip the floured chicken in the melted butter in the dutch oven. Liddy

  3. Better copy this quick before the NSA takes it down.

    1. Good idea, this comes straight from a classified recipe file!

  4. My hubby made this for dinner tonight - so tasty. Tell Amanda she's famous at our house tonight.

  5. Vegetable or canola oil would probably be best. Liddy