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LEMON CHICKEN

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

29.33 g

Sodium (mg)

1257.74 mg

Vitamin A (IU)

117.97 IU

Saturated Fat (g)

6.9 g

Vitamin D (mcg)

0.12 mcg

Energy (kcal)

429.33 kcal

Fat (g)

25.36 g

Trans Fat (g)

0.07 g

Vitamin B12 (mcg)

0.68 mcg

Vitamin B6 (mg)

0.51 mg

Salt (g)

3.14 g

Folate (mcg)

7.93 mcg

Calcium (mg)

36.03 mg

Zinc (mcg)

1.97 mcg

Monounsaturated Fat (g)

9.85 g

Cholesterol (mg)

113.15 mg

Iron (mg)

1.24 mg

Selenium (mcg)

23.46 mcg

Vitamin C (mg)

15.05 mg

Fibre (g)

1.02 g

Sugars (g)

25.31 g

Protein (g)

21.44 g

Copper (mg)

0.1 mg

Potassium (mg)

325.63 mg

Total

87.99 g

3773.23 mg

353.9 IU

20.69 g

0.37 mcg

1287.99 kcal

76.09 g

0.22 g

2.04 mcg

1.52 mg

9.43 g

23.79 mcg

108.09 mg

5.91 mcg

29.54 g

339.45 mg

3.72 mg

70.38 mcg

45.14 mg

3.06 g

75.93 g

64.33 g

0.31 mg

976.9 mg

  • 1/2 kg chicken leg and thigh, cut into servings pcs
  • 2 Knorr Chicken Stock Cubes, mashed
  • 1 cup lemon juice, reserve rind
  • 1 head garlic, crushed
  • 1 tbsp lemon zest
  • 1 tbsp sesame oil
  • 1/4 cup honey
  • freshly cracked pepper
  • 1 Rub chicken pieces with KNORR® CHICKEN CUBES evenly.
  • 2 Add lemon juice, garlic, lemon zest, chives, sesame oil, honey and pepper. Mix well and marinate for at least an hour. Drain and reserve marinade.
  • 3 Transfer chicken to a greased baking pan. Drizzle canola or olive oil on top, add lemon rind, then bake in a 425 F oven until the juices from the chicken come out clear.
  • 4 Serve on a platter topped with chopped chives.