Remember when I posted lemony chicken? Sure you do! In that post I told you how it wasn’t my official lemon chicken recipe, because in that one I used lemon juice rather than an actual lemon.
The technique for my official lemon chicken is the same as in that previous post, except that when using the lemon, you wash the lemon, then cut it in half, and place the two sides cut side down into the pan as soon as the second side of the chicken is golden brown. Reduce heat to low, cover, and allow to sit like that for about 5 minutes. Then turn off the heat and using tongs, squeeze the lemon halves so that all the juice and some of the pulp comes out.
With this method you get a more powerful lemon flavor than when using the lemon juice. If you want a mild lemon flavor, using the lemon may not be the way to do it. In that case use the juice instead, so that you can control the amount you use. If you’re into lemon, use the whole lemon, squeeze out the pulp, and enjoy it!