Buttery Lemon Chicken with Bacon Recipe

Reserve 1 tablespoon of lemon juice, and set aside. In a resealable bag or bowl, rub the remaining lemon juice and 1/2 teaspoon salt into the chicken, making sure the whole chicken is covered. Refrigerate chicken in the marinade for one hour.

After an hour, heat olive oil in a pot over high heat. Sauté garlic until golden brown. Add marinated chicken and then fish sauce. Cook until chicken is browned and then add bacon. Render the bacon fat from the bacon. Once bacon has softened, lower the heat to Medium and cover. Cook for five minutes or until chicken is fully cooked through.

Add and melt the butter together with the remaining seasonings: sugar, black pepper, remaining salt, and reserved lemon juice. Mix, making sure to incorporate all the ingredients.

When ready to serve, top with shredded quickmelt cheese and cover, letting the dish come back to a simmer to melt cheese. Sprinkle with chopped parsley if desired before serving.