LEX'S ROAST CHICKEN
Super comfort food from Cuisine At Home. We prefer using 1 medium size lemon for the zest and juicing aspect. I hope you enjoy this as much as we do. A variation of French farcir except the stuffing is underneath the chicken. This is really good when using a cast iron pan.
Provided by WiGal
Categories Whole Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Saute onions and celery in olive oil over medium heat for about 10 minutes; stirring occasionally.
- Add zest, salt, garlic, pepper, thyme, and red pepper; continue to saute until onions and celery are soft and translucent, about 5 more minutes; remove from hear. Stir in parsley and set aside.
- Spray chicken on both sides with cooking spray; season with pepper and salt.
- Layer bread, onion mixture, then chicken in a lightly oiled pan.
- Pour lemon juice over chicken (the amount of lemon juice depends upon what you prefer) and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160-165 degrees. Check for doneness the last 15 minutes.
- Remove from oven and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!
Nutrition Facts : Calories 995.3, Fat 47.6, SaturatedFat 12.1, Cholesterol 160.4, Sodium 2016.6, Carbohydrate 86.3, Fiber 6.3, Sugar 9.4, Protein 54.6
BAKED CHICKEN WITH LEMON
Spruce up chicken breasts with fresh thyme and lemon - whether or not you use skin-on chicken is up to you. Orange and rosemary also work well as flavourings
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
- Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.
Nutrition Facts : Calories 252 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Fiber 0.3 grams fiber, Protein 39 grams protein, Sodium 0.2 milligram of sodium
LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Provided by Good Food team
Categories Lunch, Main course
Time 1h55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
- Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
- Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
- To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium
ROASTED CHICKEN WITH LEMON AND ROSEMARY
I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.
Provided by cherylb413
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 545.8 calories, Carbohydrate 5.4 g, Cholesterol 204.9 mg, Fat 34.5 g, Fiber 1.4 g, Protein 52 g, SaturatedFat 8.4 g, Sodium 347.4 mg, Sugar 0.8 g
LEX'S LITE ROAST CHICKEN BREASTS
This is an attempt to lighten up the original Recipe#257759. Instead of using a whole chicken, chicken breasts were substituted to give the essence of the original without all the calories.
Provided by Cucina Casalingo
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Rinse and pat dry the chicken breasts. Season with salt and pepper.
- Heat 1 teaspoon olive oil until hot but not smoking. Saute the chicken breasts until golden. Remove from pan, set aside covered to keep warm.
- Add 2 tablespoons olive oil to saute pan and heat. Saute onions and celery over medium heat for about 10 minutes; stirring occasionally. If onions begin to look dry, sprinkle with a few tablespoons of chicken broth, as needed.
- Add zest, garlic, thyme, red pepper, salt and fresh pepper. Continue to saute until onions and celery and soft and translucent, about 5 more minutes; remove from heat. Stir in parsley and set aside.
- Prepare roasting pan with cooking spray.
- Layer bread, onion mixture, then chicken in the pan. Mix fresh lemon juice and chicken broth and pour over chicken breasts.
- Cover the pan with foil and roast for 20 minutes. Uncover pan and continue roasting until the chicken reaches 160-165°F (5-10 minutes longer). Check for doneness.
- Remove from oven, loosely cover and let rest for 5 minutes.
- To serve, spoon some bread and vegetables onto each plate and top with chicken breasts.
Nutrition Facts : Calories 419.9, Fat 11.4, SaturatedFat 1.9, Cholesterol 68.4, Sodium 1388.5, Carbohydrate 44.6, Fiber 4.6, Sugar 6.3, Protein 34.2
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