INSTANT POT® LEMON ROTISSERIE CHICKEN
This amazing recipe for Instant Pot® lemon rotisserie chicken makes the most tender and moist chicken at home, perfect for a family dinner.
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 49m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
- Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more.
- Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 2.9 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 1.1 g, Protein 25.7 g, SaturatedFat 4.6 g, Sodium 852.9 mg, Sugar 0.4 g
GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES
Make and share this Garlic-Lemon Rotisserie Chicken With Moroccan Spices recipe from Food.com.
Provided by Shirl J 831
Categories Chicken
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Set up the grill for rotisserie cooking and preheat to high.
- Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
- Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
- Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
- Yield: 2 servings.
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
LEMON-PEPPER ROAST CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
- Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
- Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
- Let the chickens rest 10 minutes before portioning (see below). Season with salt.
- Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
- Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
- Separate the drumsticks from the thighs with the shears.
- Cut off the wings as close to the body as possible.
- Insert the shears into the tail end of the chicken and cut along the breastbone.
- Pull back one of the breasts and cut it off the backbone. Repeat on the other side.
LEMON AND GARLIC BAKED CHICKEN
Steps:
- Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
- For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
ROTISSERIE FRESH HERB & GARLIC CHICKEN
I worked this recipe last summer while I had oodles of fresh herbs growing in the garden. I remembered years ago placing fresh basil under the skin of a turkey I baked for Thanksgiving and decided lets try this with many herbs. It is so delicious the family begs for my rotisserie chickens! You can do this on a BBQ or kitchen rotisserie. You can prepare the chicken earlier and let it marinade in the fridge for the day as well before cooking. It will intense the flavors. I also place the herbs and garlic inside the bird.
Provided by ArtistsFoodPalette
Categories Whole Chicken
Time 1h34m
Yield 1 chicken, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean a five pound roasting chicken and pat dry.
- Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
- Crush and Slice all the garlic lengthwise.
- Insert garlic slices between the skin and meat on breast, legs and inside bird.
- Remove the basil, oregano and sage leaves off the stems.
- Insert the leaves between the skin and meat on breast, legs and inside bird.
- Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
- Place the tarragon inside the bird.
- Place one stalk of rosemary inside the bird.
- If the skin is very loose use a toothpick to close in front area and one in back.
- Tie up the bird so the legs and wings are not loose. Use cotton string.
- Rub the tied bird with the olive oil.
- Insert the spit for rotisserie making sure it is well secured.
- Sprinkle salt and pepper around the bird.
- Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
- Place 4 sprigs of thyme anywhere under strings.
- Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
- Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.
ROTISSERIE GARLIC CHICKEN
This is for serious garlic lovers! Plan ahead the chicken needs to be refrigerated for 5 hours before cooking.
Provided by Kittencalrecipezazz
Categories Whole Chicken
Time 6h30m
Yield 1 whole chicken
Number Of Ingredients 9
Steps:
- Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
- Fold the wings under.
- Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
- In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
- Brush the outside of the chicken all over with the melted butter mixture.
- Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
- Place the chicken on the rotisserie spit/rod.
- Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.
ROTISSERIE LEMON-ROSEMARY CHICKEN
From the Ultimate Rotisserie Cookbook by Diane Phillips. Tangy lemon and pungent rosemary give this chicken its robust flavor. Cooking time includes the 8 hour marinating time.
Provided by luvmybge
Categories Chicken
Time 9h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken inside and out under cold water and pat dry.
- Remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
- Mix marinade ingredients and pour over chicken.
- Marinate in refrigerator about 8 hours.
- Remove chicken from marinade and drain.
- Load chicken onto spit rod assembly. Truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
- Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
- Remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.
GARLIC-LEMON ROTISSERIE CHICKEN
Steps:
- Set up grill for rotisserie cooking. Remove any lumps of fat from the chicken cavity; wash inside and out, and blot dry. Rub chicken all over with 1/2 of lemon. Mix ingredients for rub together. Sprinkle some rub into the chicken cavity, and place remaining garlic and lemon halves inside. Truss chicken; brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure. Cook chicken until skin is crisp and golden and meat is cooked through, 1 1/4---1 1/2 hours. When cooked, internal temp in thigh will be 175. Transfer chicken to a platter, let rest for 5 min. and untruss. Carve or cut in half.
More about "garlic lemon rotisserie chicken food"
47 BEST ROTISSERIE CHICKEN RECIPES | SHORTCUT …
From foodnetwork.com
Author By
LEMON-GARLIC CHICKEN RECIPE | KATIE LEE BIEGEL | FOOD …
From foodnetwork.com
5/5 (64)Category Main-DishAuthor Katie Lee BiegelDifficulty Easy
EASY LEMON GARLIC CHICKEN | KITCHN
From thekitchn.com
Author Sheela PrakashEstimated Reading Time 3 mins
OVEN ROASTED CHICKEN WITH LEMON GARLIC BUTTER
From joyfulhealthyeats.com
GARLIC LEMON ROTISSERIE CHICKEN - KUDU GRILLS
From kudugrills.com
GARLIC LEMON-PEPPER ROTISSERIE CHICKEN RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (1)
LEMON GARLIC ROAST CHICKEN - CAFE DELITES
From cafedelites.com
CHICKEN RECIPES | @DAVIDANTAL2015 | FLIPBOARD
From flipboard.com
TOP SUPER BOWL RECIPES ACROSS THE COUNTRY TO MAKE IT FOR THE BIG …
From abcnews.go.com
SIMPLE ROAST CHICKEN WITH GARLIC AND LEMON - JUST A TASTE
From justataste.com
BBQ ROTISSERIE CHICKEN WITH LEMON THYME AND GARLIC - MATADOR
From matadorbbqs.com.au
6 DELICIOUS ROTISSERIE CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
OUR 15+ BEST CHICKEN PASTA RECIPES | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love