Lemon Chicken With Julienne Vegetables – Tasty!

Lemon Chicken With Julienne Vegetables – Tasty!

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Feeling a little under the weather today, my apologies for not being chatty and giving more of a description tonight. My beautiful baby girl ( my 14-year-old Lab X ) is starting to have troubles walking, arthritis is getting very bad and she is sleeping way more than usual. I had to make the call today for a vet check up for next Friday. Please send hope and prayers that will we be able to bring her back home with us ( im hoping for medications )

She is a loyal and beautiful dog and has been by my side and my son’s since we brought her home at 3 months old from a Kennel. She was sick with Kennel cough and the people who had originally adopted her, took her back to the kennel.  She has always been a wonderful healthy dog since the time we brought her home and got her all better.

My Girl
My Sheila

Lemon Chicken

Lemon chicken


This is a wonderful dish for someone who is on a low cholesterol diet. Serve with rice and a nice and easy broccoli salad. 


Lemon Chicken With Julienne Vegetables
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Make sure the chicken pieces are patted dry with paper towels before you fry them or the oil will spit.

Course: Main Course
  • 1 3 lb chicken
  • 3 tbsp olive oil
  • 3 tbsp polyunsaturated margarine
  • 2 stalks celery
  • 2 carrots
  • 1 small onion peeled and thinly sliced
  • 1 1/2 tbsp fresh basil chopped
  • 1 bay leaf
  • 2 small lemons juiced and grate rind
  • 2/3 cup water
  • salt and pepper to taste
  • pinch of sugar
  • lemon slices for garnish
  1. Cut the chicken into 8 pieces with a sharp knife or a cleaver. Cut the chicken lengthwise down the breastbone and through the backbone to halve it completely

  2. Cut the chicken halves in half again, slitting between the leg joint diagonally up and around the breast joint

  3. Finally cut each chicken quarter in half by cutting away the drumsticks from the leg thigh joint, and the wings from the breast joints

  4. Remove the skin from the chicken joints by pulling and cutting with a sharp knife

  5. Heat the oil in a large saute pan along with the margarine. Gently fry the chicken pieces, turning the frequently to brown evenly

  6. Remove the chicken pieces to a plate and set aside

  7. Using a sharp knife cut the celery into pieces 1 1/2 inches long. Cut these pieces into  long thin matchsticks lengthwise

  8. Cut the carrots into similar lengths pieces, then cut each piece in half lengthwise. Continue cutting each carrot half into the same sized pieces as celery

  9. Stir the carrots and celery into the chicken juices, along with the onion. Cook over a gentle heat for about 3 minutes or until beginning to soften but not brown

    Julienne carrots and celery
  10. Stir the basil, bay leaf, lemon juice and rind the water, salt and pepper into the vegetables. Mix well and cook for 2 - 3 minutes

  11. Return the chicken portions to the casserole and bring the mixture to the boil

  12. Cover the pan and reduce the heat. Allow the casserole to simmer for about 35 - 45 minutes, or until the chicken is tender and the juices will run clear when the meat is pierced with a sharp knife

  13. Remove the chicken and vegetables to a serving dish and discard the bay leaf

  14. Heat the sauce quickly to thicken if necessary. Adjust the flavour of the sauce with the sugar if desired

  15. Spoon the sauce over the chicken and garnish with the lemon slices

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