Easy Lemon Garlic Parmesan Chicken for Two

 

I had seen a video on Stella Drivas' Instagram the other day for what looked to be incredibly delicious chicken!   I am always looking for new ways to cook chicken. I like to try new things and get bored of doing things the same way all the time.

I like my food to be new and exciting.  This looked incredible. Delicious. Moist.  Full of  fresh Mediterranean  flavors.  I  just had to try it!!  Today was the day! 

 

The recipe involved making a simple marinade, which is divided. A portion of it is used to marinate your chicken and the remainder is held in reserve to brush on the chicken when it has finished cooking,  and to use as a dipping sauce.  

This fresh tasty marinade used some lovely flavors that marry well together.  Lemon, garlic, paprika, olive oil, a touch of chili flakes for some heat, a tiny bit of sweet honey.  I love lemon and honey together, and, to be honest,  these are all flavors that work very well with chicken! 

There was the option of cooking it in the oven, but also the air fryer. and I am trying to use my air fryer as much as I can, especially now that the outdoor temperatures are starting to warm up a bit.

I am sure you could also cook this on an outdoor grill.

This promised to be incredibly delicious and I can tell you it did not disappoint!  The end result was amazing.   I did cut the recipe in half as there is only one of me.  I enjoyed half of the chicken today (one serving) and will enjoy the other half tomorrow with a salad.  Win/win! 

  

WHAT YOU NEED TO MAKE EASY GARLIC PARMESAN CHICKEN

Just a few simple ingredients. If you use the best quality ingredients that you can afford, you can't go wrong!

For the marinade and finishing sauce:

• 2 TBS (27g) light olive oil
• the juice of 1/2 lemon
• 2 fat cloves of garlic, peeled and minced
• 1/2 TBS (11g) runny honey
• 1/2 tsp sweet paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/8 tsp chili flakes
• salt and black pepper to taste
• 2 TBS grated Parmesan cheese

You will also need:

• 1 pound (453g) boneless, skinless chicken thighs (I used four medium/large thighs)
• additional grated Parmesan cheese to sprinkle (optional)
• chopped parsley to sprinkle (optional)

 

I used the free from chicken thighs that I can buy at my local shops. They are raised free from antibiotics. I am not sure if they are free range or not. I have not, to  my knowledge, seen free range organic chicken here. (More's the pity.)

I used a good quality grated Parmesan Reggiano Cheese that I bought at the deli-counter in my shops. It did not come in the green can.  It has a lovely flavor and smell.

 

This is one time I opted to use extra virgin olive oil. I wanted the flavor of it in the marinade and finishing sauce.  My lemon was a rather large one. I am thinking I got at least 1 TBS if not more from half of it.

Runny honey is a liquid form of honey.  I usually buy Greek Honey that I find in the International food section of my shops. It has a lovely flavor.  Greek Honey is some of the finest honey in the world.

I have had someone query my practice of explaining the ingredients on my recipes. Not everyone is an experienced and knowledgeable cook.  Some people are just learning.  I do this for them. Others are under no obligation to read.

 

HOW TO COOK EASY LEMON GARLIC PARMESAN CHICKEN

This is really quite simple. You do have to marinate the chicken for at least half an hour prior to cooking. You can do this in the air fryer as I did, or in the oven. Check the recipe notes to find out how.

Open out your chicken thighs and add them to a zip lock baggie.

Whisk together all of the marinade sauce ingredients until well combined. Pour 2/3 of this mixture over the chicken in the baggie. (Reserve the remaining for after you cook the chicken.) (DO NOT ALLOW RESERVED MARINADE TO TOUCH THE RAW CHICKEN.)

Zip the baggie closed and smush around a bit to make sure the marinade is evenly distributed amongst the chicken pieces.

Marinade in the refrigerator for at least 30 minutes, or up to overnight.

 

When ready to cook preheat the air fryer to 375*F/190*C. Place the chicken in the basket of your air fryer.

Air fry for 17 minutes. Make sure the juices run clear by piercing the thickest portion of the chicken to check. If the chicken is still pink, air fry for a few minutes longer.

Place on a serving plate and drizzle some of the reserved marinade over top. Sprinkle on some additional cheese and parsley flakes if desired. Serve immediately. If you have any marinade left it makes a great sauce for the chicken.

 

Notes:

If you wish, you can cook this in the oven. Preheat the oven to 375*F/190*C/ gas mark 5. Lay the marinated chicken onto a baking sheet in a single layer. 

Roast in the preheated oven for 17 to 20 minutes, or until the juices run clear. Finish as per the recipe instructions.

 

This is probably the most delicious chicken I have cooked in a while, if not ever!  I was afraid it  might be too garlicky, but it was perfect.  Cooking it in the air fryer it came out just right. 

 

The original recipe had said 12 minutes in the air fryer, but it was still very pink in the middle so I cooked for an additional 5 minutes. It was perfect then, served hot and brushed with more of the marinating mixture and some additional Parmesan cheese sprinkled on top!

I enjoyed with some mixed vegetables and rice on the side.

If you are a hugs fan of the Yard Bird, you might also enjoy the following recipes!  They are some of our favorites here!

COUNTRY BAKED CHICKEN - These bone in, skin on chicken breasts are deliciously moist and tender.  They are covered with a tasty herbed crumb and baked oven braised a mix of chicken stock and butter until the juices run clear.  The juices left in the pan are then used to make a delicious gravy. Wonderful served with mashed potatoes and a vegetable on the side.

DELECTABLE MUSTARD BAKED CHICKEN - Chicken leg quarters come out beautifully flavored by marinating them in a spicy mustardy marinade.  I like to use a sharp knife and cut slashes into the chicken pieces so that those delicious flavors really penetrate the meat. After marinating they are baked to perfection. Tender, juicy and loaded with flavor! Serve with your favorite sides fora  delicious meal!

Yield: 2

Author: Marie Rayner

Easy Lemon Garlic Parmesan Chicken

Prep time: 13 MinCook time: 17 MinTotal time: 30 Min

This is probably the best Lemon Garlic Chicken I have ever made and I have made lots. Tender, juicy and loaded with flavor. I have cooked it in the air fryer. See the notes if you wish to cook in the oven.

Ingredients

For the marinade and finishing sauce:

• 2 TBS (27g) light olive oil
• the juice of 1/2 lemon
• 2 fat cloves of garlic, peeled and minced
• 1/2 TBS (11g) runny honey
• 1/2 tsp sweet paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/8 tsp chili flakes
• salt and black pepper to taste
• 2 TBS grated Parmesan cheese

You will also need:

• 1 pound (453g) boneless, skinless chicken thighs (I used four medium/large thighs)
• additional grated Parmesan cheese to sprinkle (optional)
• chopped parsley to sprinkle (optional)

Instructions

1. Open out your chicken thighs and add them to a zip lock baggie.
2. Whisk together all of the marinade sauce ingredients until well combined. Pour 2/3 of this mixture over the chicken in the baggie. (Reserve the remaining for after you cook the chicken.) (DO NOT ALLOW RESERVED MARINADE TO TOUCH THE RAW CHICKEN.)
3. Zip the baggie closed and smush around a bit to make sure the marinade is evenly distributed amongst the chicken pieces.
4. Marinade in the refrigerator for at least 30 minutes, or up to overnight.
5. When ready to cook preheat the air fryer to 375*F/190*C. Place the chicken in the basket of your air fryer.
6. Air fry for 17 minutes. Make sure the juices run clear by piercing the thickest portion of the chicken to check. If the chicken is still pink, air fry for a few minutes longer.
7. Place on a serving plate and drizzle some of the reserved marinade over top. Sprinkle on some additional cheese and parsley flakes if desired. Serve immediately. If you have any marinade left it makes a great sauce for the chicken.

Notes

If you wish, you can cook this in the oven. Preheat the oven to 375*F/190*C/ gas mark 5. Lay the marinated chicken onto a baking sheet in a single layer. Roast in the preheated oven for 17 to 20 minutes, or until the juices run clear. Finish as above.

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