LEMON ROASTED CHICKEN
This is one of our favorite ways to make chicken! Not only is it easy, but it is juicy, tender and filled with flavor!
Provided by Holly Nilsson
Categories Main Course
Time 2h
Number Of Ingredients 6
Steps:
- Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).
- Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts.
- Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.
- Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven.
- Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.
Nutrition Facts : Calories 532 kcal, Carbohydrate 3 g, Protein 35 g, Fat 41 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 184 mg, ServingSize 1 serving
LEMON-PEPPER ROAST CHICKEN
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g
LEMON-ROASTED CHICKEN
I heard about this "engagement chicken" on the radio, and searched it out online and read how a few different people did it. Here is my variation on it - guaranteed to result in super moist lemon-roasted chicken! And yes - I did get proposed to within 3 months of making it! Looks super pretty and tastes amazing! I usually pair the chicken with a lasagna or a vegetable medley.
Provided by Sential
Categories Whole Chicken
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
- Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
- Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
- Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
- Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 13.8 g, Cholesterol 121.2 mg, Fat 21.8 g, Fiber 6.1 g, Protein 39.8 g, SaturatedFat 6 g, Sodium 1440.5 mg
WHOLE LEMON ROASTED CHICKEN
Frank Saulle's lemon roasted chicken is a must try! It is easy, delicious, moist and tender! This recipe pairs very well with roasted potatoes for a perfect meal.
Provided by A Taste of Brooklyn
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt.
- Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer.
- Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours).
- Remove the chicken from the oven and let stand a few min before carving.
Nutrition Facts : Calories 880.2, Fat 66.2, SaturatedFat 21.6, Cholesterol 345.7, Sodium 262.6, Carbohydrate 2.3, Fiber 0.6, Sugar 0.5, Protein 65
ROASTED LEMON CHICKEN
Make and share this Roasted Lemon Chicken recipe from Food.com.
Provided by mommyof 3
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
- Season with salt and pepper.
- Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
- Roast for 1 1/2 hours in a preheated oven of 325 degrees.
- Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.
Nutrition Facts : Calories 575.2, Fat 43.7, SaturatedFat 13.2, Cholesterol 172.7, Sodium 187.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.6, Protein 39
LEMON CHICKEN BREASTS
Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
- Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
- Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
LEMON ROASTED CHICKEN
This is a very simple roasted chicken dish. Roast chicken is always a family favourite. Contains no flours so it is gluten free. The lemon flavour infuses as the chicken roasts and keeps the chicken beautifully moist. Can use 1 large chicken, as suggested, or use 2 smaller chickens. Photo of two smaller chickens totalling just over 2 kilos (1 lemon to stuff each chicken). Adjust cooking time if using different sized chickens
Provided by Jubes
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Place the lemon halves into the chicken cavity and secure the legs with kitchen string.
- Brush the chicken with olive oil and sprinkle with salt and pepper.
- Place on a wire rack in a roasting dish and cook for 65 minutes or until cooked thru and golden skinned. Stand 10 minutes after removing from the oven before serving.
- The lemon juice may run from the chicken- so either remove the lemons first or use a carving dish with a lip to catch the juice.
Nutrition Facts : Calories 1028, Fat 79.6, SaturatedFat 20.8, Cholesterol 304.2, Sodium 323, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 71.8
EASY LEMON CHICKEN
This recipe is a family favorite. I have two very picky eaters in my house, and they simply cannot get enough of this dish!
Provided by Melanie2590
Categories Chicken Breast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Dredge chicken in flour.
- In medium skillet, melt butter and oil until it sizzles.
- Saute chicken until cooked through.
- Remove chicken and set aside.
- Add lemon juice to chicken stock and whisk into skillet.
- Whisk in flour and cook until mixture boils.
- Reduce heat to a simmer and return chicken to skillet to heat through.
- Cook until sauce is desired consistency.
- Add salt and pepper to taste.
- Serve.
Nutrition Facts : Calories 229.4, Fat 11.8, SaturatedFat 4.1, Cholesterol 67, Sodium 399.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.8, Protein 24.3
EASY BAKED LEMON CHICKEN
This is a wonderful and very easy chicken dish. Everything is in one pan so it makes for easy cleanup. Goes great with mashed potatoes or rice.
Provided by SANDI149
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
- Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 660.3 calories, Carbohydrate 18.2 g, Cholesterol 129.2 mg, Fat 42.5 g, Fiber 1.6 g, Protein 50.3 g, SaturatedFat 6.7 g, Sodium 248.9 mg, Sugar 2.6 g
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