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Good vegetable side for lemon chicken?

g
gooch Oct 5, 2006 08:09 PM

Any ideas for a vegetable side with lemon chicken? I was thinking of roasted asparagus but would welcome other suggestions.

Gooch

  1. m
    MuppetGrrl Oct 5, 2006 08:11 PM

    I'm always a fan of blanched broccoli, a little butter and salt, and a squeeze of fresh lemon. Kale would also be a great side this time of year.

    1. a
      ali patts Oct 6, 2006 12:03 PM

      Stuffed courgettes, fry onions and garlic add courgette flesh, mix in breadcrumbs, lemon zest and parmesan and season, blitz in the food processor, stuff the halved courgettes (you need to make them look a bit like canoes when you scoop out the flesh so there's space for the stuffing). Bake the courgettes in the oven - but add some water to the dish so they part steam otherwise they dry out. But, don't add too much or one of the courgettes will roll over (sods law) and you'll end up with a sticky mess on the bottom of the others! Seems to be a bit of an art to making the courgette soft while having the top of the stuffing crunchy!

      1 Reply
      1. re: ali patts
        m
        mshpook Oct 6, 2006 08:08 PM

        you can make the job much easier if you slightly steam the unstuffed zucchini first and then add the stuffing and bake. Tender shell and crispy tops every time.

      2. s
        serious Oct 6, 2006 12:11 PM

        String beans or brussel sprouts welcome lemon flavor. (Suddenly can't think of a vegetable that wouldn't. - Uh oh..another post idea!)

        1. s
          Scott D Oct 6, 2006 03:35 PM

          how about brocolli rabe?

          1. f
            fauchon Oct 6, 2006 03:39 PM

            broccoli or broccolini with garlic, olive oil & red pepper flakes...zucchini cooked with onions & oregano....

            1. doctor_mama Oct 6, 2006 03:53 PM

              Roasted broccoli. Cut into spears, toss lightly with olive oil and salt, roast about 20 mins at 425, turning occasionally, until semi-browned and cooked through (not too soft). Dust with a bit of lemon zest and/or aleppo pepper if you like.

              1. s
                SAnativegirl Oct 6, 2006 04:17 PM

                I love roasted vegetables, esp red peppers, onion, garlic, zuchinni, asparagus, mushrooms, but I never thought of adding brocolli and it got left out last night. thanks for the idea.

                I also like to take bread crumbs, parmesan cheese, little garlic, little chop onion, italian herbs, mix it and stuff mushrooms. Bake 20-25 min 350-375.

                1. AppleSister Oct 6, 2006 08:03 PM

                  The last time I made Marcella's lemon chicken, I roasted the chicken on a bed of thinly sliced potatoes, and ohmigod, they were so good. My friend and I don't even really like potatoes, but we ate every last piece. Chicken fat really does wonders, you know? With potatoes, you won't need a starch, and then sharp, peppery salad would be a easy, simple contrast.

                  1. TexasToast Oct 6, 2006 11:19 PM

                    If it's a roasted lemon chicken, then anything with thyme, or lemon thyme would be great. A simple root vegetable mix is always nice. Some parsnips, onions, carrots, stuff like that.

                    If it's like a Chinese lemon chicken, then some sugar-snap peas or mangtout, with a little ginger, soy, and chili oil!

                    TT

                    1. rosielucchesini Oct 7, 2006 06:43 PM

                      I think green beans are a great side for lemon chicken. The lemon will pair nicely with the beans and you could even add some toated pine nuts to the beans and dress them liberally with olive oil, salt and pepper.

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