Orange Lemon Chicken Recipe

Name: Orange Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs (2.7 kg). frying chickens, cut in pieces; 1/4 lb (.1 kg). butter; 2 Tbsp (30 ml) oil; 1 tsp (5 ml) freshly grated lemon rind; 1 tsp (5 ml) freshly grated orange rind; 3/4 cup (175 ml) fresh orange juice; 1/4 cup (60 ml) fresh lemon juice; 1/2 tsp (2 ml) dried tarragon; 1 cup (225 ml) heavy cream; 1/4 cup (60 ml) madeira; 1/4 cup (60 ml) dry white wine; salt and freshly ground pepper, to taste; 2 Tbsp (30 ml) cornstarch; 1/4 cup (60 ml) freshly grated parmesan cheese; 1/4 tsp (1 ml) paprika

Servings: persons

6 lbs (2.7 kg). frying chickens, cut in pieces
1/4 lb (.1 kg). butter
2 Tbsp (30 ml) oil
1 tsp (5 ml) freshly grated lemon rind
1 tsp (5 ml) freshly grated orange rind
3/4 cup (175 ml) fresh orange juice
1/4 cup (60 ml) fresh lemon juice
1/2 tsp (2 ml) dried tarragon
1 cup (225 ml) heavy cream
1/4 cup (60 ml) madeira
1/4 cup (60 ml) dry white wine
salt and freshly ground pepper, to taste
2 Tbsp (30 ml) cornstarch
1/4 cup (60 ml) freshly grated parmesan cheese
1/4 tsp (1 ml) paprika

1
Preheat oven to 350 degrees (175 C.).
2
Saute the chicken pieces in butter and oil until golden and almost cooked through.
3
Transfer chicken to a shallow baking dish and set aside.
4
To the butter in the skillet, add the orange and lemon rind, 1/2 cup (125 ml) of the orange juice, the 1/4 cup (60 ml) lemon juice, and tarragon.
5
Cook and stir over low heat, and with a whisk gradually beat in cream.
6
Beat in wines and season with salt and pepper.
7
Dissolve corn starch in remaining 1/4 cup (60 ml) orange juice and stir into sauce.
8
Cook and stir just until thickened.
9
Pour over chicken, sprinkle with cheese and paprika, and bake for 30 minutes.
10
Just before serving, brown under the broiler.

1680

kcal

Calories

Fat

Carbs

215

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 lbs (2.7 kg). frying chickens, cut in pieces, 1/4 lb (.1 kg). butter, 2 Tbsp (30 ml) oil, 1 tsp (5 ml) freshly grated lemon rind, and more.

Yes, Orange Lemon Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange Lemon Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions