SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
BEEKMAN'S LAVENDER - ROSEMARY CHICKEN
I picked this up at Beekman & Beekman website. They offer "pure varietal honeys". http://www.beekmanandbeekman.com/ It sounded SO good I wanted to save it for later! Prep time includes 3 hour marination time (it says 2-4 I picked 3 LOL) as well as how long I think it'll take to do the other stuff.
Provided by Teddys Mommy
Categories Chicken Breast
Time 4h25m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven at 325°F.
- Combine the vinegar, sage honey, lavender, rosemary, pressed garlic, lemon juice and olive oil in a mixing bowl.
- Warm slightly if needed to blend.
- Gently pound the chicken breasts into a consistent thickness, approximately 1/4 inch.
- Place marinade and pounded chicken in Ziploc bag.
- Refrigerate for 2-4 hours.
- After the chicken has sufficiently marinated, remove from bag and lay skinned side down on flat surface.
- Salt and pepper and cover with a layer of ricotta cheese
- Place 1-2 oz of thinly sliced pancetta over the ricotta cheese
- Tightly roll the chicken breast.
- Bake covered in the oven for 25 minutes at 325°F.
Nutrition Facts : Calories 416.5, Fat 22.6, SaturatedFat 10.5, Cholesterol 124.9, Sodium 170.5, Carbohydrate 12.6, Fiber 0.1, Sugar 8.9, Protein 39.8
ROSEMARY & LEMON ROAST CHICKEN
This Italian-inspired roast chicken couldn't be easier, but the result is really special
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
- Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium
LAVENDER AND HONEY ROASTED CHICKEN
I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.
Provided by Annacia
Categories Whole Chicken
Time 1h30m
Yield 1 whole chicken
Number Of Ingredients 9
Steps:
- Combine all ingredients in a non-reactive bowl and stir thoroughly.
- Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
- Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
- [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].
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