Herb And Citrus Oven Roasted Chicken Food

CITRUS-HERB ROAST CHICKEN

Steps:

• Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
• Enjoy!

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

CITRUS HERB ROASTED CHICKEN

Steps:

• Remove the giblets from chicken; discard or save for another use. If you like, rinse the chicken thoroughly on outside as well as inside the body and neck cavities. Let any excess water run off. Pat dry with paper towels. To prevent the wing tips from overbrowning and for a neater appearance, twist wing tips under back of the chicken. Set aside. Open and cuff back the top of a large, freezer-quality zipper-type plastic storage bag; set aside.
• For spice rub: In a small bowl, combine salt, paprika, onion powder, garlic powder, white pepper, thyme, black pepper, sage and cayenne pepper. Remove 1 tablespoon of the spice rub; set aside.
• In a medium bowl, combine the reserved 1 tablespoon of spice rub, lemon, onion, garlic and sugar. Squeeze a wedge of lemon over the lemon mixture. Cover and chill for 8 to 24 hours.
• Use your fingers to rub and massage the remaining spice rub all over the chicken's skin and inside the body cavity. If possible, reach under the skin. Place chicken in storage bag. Seal bag and marinate the chicken in the refrigerator for 8 to 24 hours.
• Preheat oven to 425 degree. Place chicken, breast side up, on a rack in a shallow roasting pan. Stuff the chicken's cavity with the lemon and onion mixture. If you like, add 1 sprig of rosemary inside the cavity. Roast, uncovered, for 15 minutes.
• To Slow-Roast Chicken: Reduce the oven temperature to 250 degree. Roast, uncovered, for 1 hour. Use a squeeze-style baster or a pastry brush to baste the chicken with the pan juices. Roast, uncovered, for 2-1/2 to 3 hours more, basting chicken with pan juices about every 30 minutes. (Note: Basting ensures the chicken will be moist.) Roast the chicken until the drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. (Note: Check the internal temperature of the chicken with an instant meat thermometer inserted into the center of an inside thigh muscle. The tip of the thermometer should not touch the bone and thermometer should register 180 degree.)
• To serve, transfer chicken to a large serving platter. If you like, garnish with lemon twists and rosemary sprigs.
• Faster-Roasted Chicken Method: Prepare chicken as directed above in Steps 1 through 6. Reduce heat to 375 degree. Roast, uncovered, in a 375 degree oven for 1-1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree). Remove chicken from oven. Cover; let stand for 10 minutes before carving.

ROASTED LEMON HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
• Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
• Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.