Sunday, April 19, 2020

Lemon Chicken with Spicy Spring Onions

This Lemon Chicken with Spicy Spring Onions calls for spring onions. What is a spring onion? Spring onions look similar to scallions, but you’ll notice that they have small onion bulbs at the base. These onions come from the varietals that produce bulbs and are basically more mature versions of scallions. They are planted as seedlings in the late fall and then harvested the next spring, thus the word “spring” in the name.

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. The bulbs can be red or white, depending on the varietal, and while they can be used in much the same way as regular bulb onions, they are great grilled, roasted whole, or used like pearl onions. If you can’t find any spring onions you can substitute with scallions (green onions).

I’m changing this recipe from its original because it’s only me, so I’m reducing the serving from 6-8 to 4 and using chicken breasts. If you have a large family or having guests you can look up bon appetit’s recipe. I noticed in the comments lots of leftovers and I always make way to much. And being in the situation we are in I don’t want to waste food. Can I freeze this dish? Possibly, but I’d rather have it fresh. Let me know if you try it.


4 skinless boneless chicken breasts
1 lemon, slice thinly, remove seeds
Salt and lemon pepper, to taste
1 tablespoon olive oil
1 large red onion, quartered
1 bunch spring onions or 2 bunches scallions, trimmed, divided
2 garlic cloves, finely grated
1/2 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
4 1” thick slices crusty bread
1/3 cup parsley leaves with tender stems
Crushed red pepper flakes, to taste (optional)


Preheat oven to 350°. Rinse and pat dry chicken breasts. Season both sides with salt and lemon pepper, to taste. In a hot oven safe skillet add the oil when it shimmers add the chicken. Scatter red onions, three-quarters of spring onions, and half of lemon slices around. Cook the garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon. Cook the chicken, tossing onions and lemon and basting chickens with drippings until chicken breasts are golden brown all over, an instant-read thermometer inserted into the thickest part of the breast registers 160° and onions and lemon are softened and starting to brown.

Tip: If you have an Instant Pot use the sauté setting for 15-20 minutes. This reduces splattering and will get the chicken breasts to temperature faster.

Transfer chicken breasts to a cutting board (let rest a couple minutes),  leaving onions and lemon behind. Place bread slices in the skillet and turn once to coat in chicken fat. Place skillet in oven with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.

Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness (optional). Slice chicken breasts and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices in the skillet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside. Easy Peasy!

Spring onions vs Scallions (green onions)

No comments:

Post a Comment