Lemon Garlic Rosemary Baked Chicken With Roasted Finger Potatoes Food

BAKED LEMON-ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
• Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
• Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
• Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

ROSEMARY AND LEMON ROASTED CHICKEN WITH POTATOES

Steps:

• Preheat oven to 375°F. Place chicken in 13x9-inch baking pan coated with no stick cooking spray. Mix 1 tablespoon each of the oil and rosemary and 1/2 teaspoon of the garlic salt; rub all over chicken.
• Sprinkle 1/2 tablespoon of the rosemary inside chicken cavity. Squeeze juice of 1/2 lemon over chicken; place squeezed lemon half inside cavity.
• Mix potatoes, onions, pepper, remaining 1 1/2 tablespoons rosemary, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon garlic salt and juice of remaining 1/2 lemon in large bowl. Arrange mixture around chicken.
• Roast 1 1/4 to 1 1/2 hours or until chicken is cooked through and potatoes are tender.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
• Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
• Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

LEMON-GARLIC-ROSEMARY BAKED CHICKEN WITH ROASTED FINGER POTATOES

Steps:

• Preheat oven to 425. Rinse chicken under cold water then pat dry with paper towels. Rinse finger potatoes and sit aside.
• Season chicken inside and out with salt and pepper. Smear softened butter over entire chicken. Place breast side up in 13 x 9 inch (or larger) baking dish.
• Insert 1/2 lemon into cavity along with 2 sprigs fresh rosemary and half head of garlic. Remove leaves off remaining sprigs of rosemary and sprinkle on top of chicken. Discard stems. Cover chicken with strips of bacon.
• In gallon size storage bag add finger potatoes, extra virgin olive oil, salt and pepper and shake well to coat. Pour potatoes around chicken.
• Cut the remaining 1 1/2 lemons into wedges and the remaining 2 garlic heads in half. Place lemon wedges and garlic halves around the chicken on top of the potatoes. Place in oven and bake for 1 hour uncovered.
• Remove chicken from oven and remove bacon. Set bacon aside and return chicken to oven for an additional 30 minutes. While chicken is in the oven dice the bacon where it's completely cooked discarding the places on each piece where it's still raw and set aside. After 30 minutes check the chicken. Don't let the golden color of the chicken fool you into thinking it's done. Test chicken where the thigh meets the breast and see if the juices run clear. Remove chicken, garlic and lemon from baking dish to a large platter and tent with foil. Remove potatoes to a covered serving dish and keep warm.
• While chicken is resting take 4 tablespoons of the pan drippings and place in saucepan. Add chicken broth and diced bacon and bring to a boil on medium high heat. Reduce by half (approx 6-8 minutes). If you need to thicken the gravy use the corn starch and ice cold water mixed together to make a slurry and add a little at a time checking for desired consistency.
• Remove foil tent and slice chicken. Place on platter with roasted lemons and garlic heads. The garlic is soft and makes a nice spread to place on buttered crusty bread. Pour gravy into gravy boat (or bowl) and serve along side chicken and potatoes.

GARLIC ROSEMARY ROASTED CHICKEN

Steps:

• Preheat oven to 450ºF.
• Remove and discard giblets and neck from chicken.
• Rinse chicken under cold water; pat dry.
• Trim excess fat.
• Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
• Place rosemary and crushed garlic beneath skin of breast and drumsticks.
• Lift wing tips up and over back; tuck under chicken.
• Place chicken, breast side up, on a broiler pan.
• Cut a thin slice from end of each onion.
• Remove white papery skins from garlic heads (do not peel or separate cloves).
• Cut tops off garlic heads, leaving root end intact.
• Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
• Bake at 450ºF for 30 minutes.
• Brush onions and garlic heads with olive oil.
• Arrange onions and garlic heads around chicken.
• Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
• Cover chicken loosely with foil; let stand 10 minutes.
• Discard skin from chicken.
• Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

SKILLET-ROASTED LEMON CHICKEN WITH POTATOES

Steps:

• Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

LEMON & ROSEMARY ROAST CHICKEN WITH CRISPY POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
• Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
• Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
• Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
• Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
• Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.

ROASTED LEMON GARLIC CHICKEN WITH ROSEMARY POTATOES

Steps:

• Remove all the extras inside the chicken. Coat the chicken in salt and pepper and set aside. Preheat oven to 450°F, and put a large pot of water on to boil.
• Slice the potatoes in 1-inch hunks (like the size of a golf ball) and peel all the garlic.
• Toss the potatoes, garlic and the whole lemon into the boiling water. Reduce heat slightly, and cook for about 12 minutes.
• Drain out all the water, and then stuff the inside of the chicken with the garlic, fresh thyme sprigs and the lemon. Once the lemon is inside the chicken, stab it a few times with a fork. Be careful, the lemon juice will be very HOT! With the lemon inside the chicken it will make it nice and flavorful and sort of steam it from the inside.
• Coat the bottom of a roasting pan with olive oil and place the chicken (and the extras if you wish) in the pan. Cook for 45 minutes.
• Remove from the oven, and place the chicken on a plate for a moment. Toss the potatoes and fresh rosemary in the juices in the roasting pan. Place chicken back in the pan and cook for another 45 minutes.
• After the chicken is done, let it sit for a few minutes. Carve and enjoy! Remember to serve up some of the roasted garlic from the inside of it!

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES

Steps:

• Place chopped rosemary in baking dish.
• Add olive oil, garlic, and lemon juice and stir well.
• Place chicken in mixture in dish, skin side down.
• Turn to coat with mixture.
• Cover and place in fridge for one hour.
• Preheat oven to 450 degrees.
• Bake chicken uncovered for 15 mins.
• Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
• Reduce heat to 375 degrees and bake for 25 mins.
• Remove from oven and remove potatoes from pan.
• Keep potatoes warm.
• Put chicken under broiler for a few minutes until nice and crispy.
• NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
• Spoon pan juices onto chicken pieces and baby potatoes and serve.

LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS

Steps:

• Preheat oven to 400°F.
• In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
• Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
• Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
• Roast uncovered for 35-40 minutes at 400°F.
• Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
• Remove from oven and allow to rest for 10 minutes before serving.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees. Stir together the first 8 ingredients in a bowl. (Olive oil to black pepper.).
• Add 3 Tbs olive oil to a skillet over medium-high heat, and place chicken skin sides down in pan.
• Cook 9 to 10 minutes or until chicken is browned. Turn chicken to brown other side for a few minutes more.
• In a foil lined roasting pan, place small red potatoes. If medium or large, cut potatoes in half and and lay cut side down.
• Lay browned chicken pieces (skin side up) over potatoes and pour lemon mixture over chicken. Evenly spread lemon slices.
• Bake at 400 degrees for 45 to 50 minutes or until chicken and potatoes are done.
• Serve chicken with sauce and French bread.

ROASTED CHICKEN WITH ROSEMARY, LEMON AND GARLIC

Steps:

• Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
• Place the chicken quarters in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
• Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.
• Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
• Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
• Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.

OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY

Steps:

• Cut chicken in half lenghtwise.
• Place in large oven proof dish.
• Squeeze juice from the lemons over the chicken.
• Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
• Marinate for 2 hours, turning chicken a few times.
• Preheat oven to 400 degrees.
• Roast chicken for 45 minutes.
• Can broil at the end for darker, crisp skin.
• Cut into serving pieces.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
• Place the chicken on a roasting rack set inside a roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).