LEMON-HERB ROAST CHICKEN
We prefer roasting two small chickens instead of a single large bird-the smaller ones cook more evenly.
Provided by Food Network Kitchen
Time 3h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
- Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
- Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.
MOIST LEMON HERB CHICKEN
I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! -Kali Wraspir, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 220 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
LEMON HERB AND CHICKEN (WITH A COOL TECHNIQUE)
Roasted or grilled chicken is smothered in a delicious herb sauce to create an aromatic lemon and herb chicken dish packed with fresh flavors. Check out the simple technique of mingling the chicken juices with a lemony, garlicky, herb-y sauce - so good!
Provided by Cheryl
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- PREPARE GRILL OR OVEN: You can grill or roast the chicken. °To grill: Clean and oil grill with cooking spray. Heat gas grill to medium high 375-425F(190-218C). °To roast: Heat oven to 400F/204C. Line a pan with or parchment sprayed with oil.
- PREPARE CHICKEN: Optional 4-6 hours before or day before: To add flavor and juiciness to the chicken, brine it Note 4. Or marinate it Note 5. To prepare chicken for cooking (even if brined), rub olive oil over chicken and sprinkle on seasonings, front and back.
- GRILL CHICKEN Place chicken pieces or spatchcock chicken, skin side up, on grill. Turn off burner under chicken. Try to keep temperature of BBQ at 375F-425F (190-218C). Close cover and grill for about 40 minutes or until instant meat thermometer reads 160F/71C in breast. Temperature will rise with resting. Optional: To increase browning on skin, flip chicken over, skin side down, turn on burner and grill for a few more minutes.) To grill on a cedar plank for a mild smoky flavor, here's a recipe for cedar planked chicken. Note 6 to roast chicken instead.
- MAKE HERB SAUCE: While chicken is cooking, chop all sauce ingredients finely and combine them in a small bowl. Taste and adjust seasonings to your liking. It's a good idea to grate garlic or crush it with back of knife since it will be eaten raw. (Alternatively, pulse all ingredients in food processor - that's what I do.)
- FINISH DISH: Spread 1/3 of aromatic smear on a large cutting board or platter. (If using platter, cut up chicken first). Place chicken on top of smear. Spoon rest of smear on top and sides of chicken. Cut chicken into pieces. Loosely cover with foil and let chicken rest for 10 minutes, allowing chicken juices to mingle with smear. Flip chicken around in the juices and herbs and serve. Garnish with fresh lemon slices if desired.
Nutrition Facts : Calories 637 kcal, Carbohydrate 2 g, Protein 36 g, Fat 53 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 143 mg, Sodium 438 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 39 g, ServingSize 1 serving
LEMON-HERB ROAST CHICKEN WITH PAN GRAVY
Moist and juicy with a simple pan gravy, this savory roast chicken will be your go-to recipe when you want to make your family or guests feel welcome and appreciated.
Provided by Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan. Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
LEMON-HERB GRILLED CHICKEN
I found this recipe on the campbellkitchen website and revised it a little. It is very good and moist.
Provided by gertc96
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix broth, lemon juice, basil, thyme, and garlic in a small bowl.
- Grill or broil your chicken for 20 minute brushing with the broth mixture while turning often. Cook 20 minute more or until done, turning and brushing often with mixture. Discard remaining mixture.
LEMON-HERB CHICKEN & RICE BAKE
This dish was an experiment, which resulted in a flavorful success. The chicken breasts turned out very moist and perfectly seasoned, and the rice was just right with a light lemon flavor.
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a baking pan, stir butter and rice until rice is thoroughly coated. Then stir in chicken broth, white wine and lemon juice.
- In a small bowl, combine garlic powder, basil, oregano, salt and pepper. With this mixture, evenly season both sides of chicken breasts.
- Place chicken breasts atop rice mixture.
- Tightly cover baking pan with aluminum foil.
- Bake for 30 minutes or until the rice has absorbed all of the liquid, and chicken juices run clear when breasts are pierced.
Nutrition Facts : Calories 637.1, Fat 13.8, SaturatedFat 7.9, Cholesterol 99, Sodium 649.7, Carbohydrate 78.6, Fiber 2.8, Sugar 1.1, Protein 35.1
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- Combine the marinade ingredients and mix well. Pour over the chicken wings and toss to coat the chicken wings in the marinade.
- Preheat the grill for 5 minutes at medium-high heat. Place the chicken wings on the grill and allow to cook for 15-20 minutes, turning regularly, until the wings are well-browned all over and cooked through.
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- Add the chicken to a zip top plastic storage bag, and add all of the remaining marinade ingredients. Squeeze it around until everything is well mixed and the chicken is thoroughly coated.
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- In a large ziploc bag, combine lemon juice, olive oil, basil, oregano, salt, pepper, and garlic. Give it a shake to combine and add in cubed chicken thighs. Seal and refrigerate to marinate 1 to 4 hours.
- Preheat an outdoor grill to medium-high heat. Make sure it is clean and well oiled so the chicken doesn't stick.
- Thread the chicken cubes on metal skewers, 3 to 4 cubes per skewer leaving a little space between each piece. If using wooden skewers, be sure to pre-soak them in water for a half hour so they don't catch fire.
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- The night before roasting the chicken, combine lemon juice, salt and 2 quarts water in a large bowl.
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- In a glass bowl or ziplock bag, combine all ingredients and let marinate overnight or for at least 4 hours in the fridge.
- Discard marinade and put the chicken on the hot grill, cooking for about 5 minutes on each side, or until internal temperature is 165°
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- Preheat oven to 425°F. Take out of the fridge. Let chicken sit for 15 minutes to bring down to room temperature.
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- Stir together 12 cups water, apple cider, salt, soy sauce, brown sugar, garlic, kombu, thyme, rosemary, and bay leaf in a Dutch oven or large saucepan. Bring to a simmer over medium-high, stirring constantly, until salt and brown sugar dissolve, about 1 minute. Remove from heat, and let brine cool completely, about 2 hours.
- Remove giblets from chicken, and reserve for another use, if desired. Place chicken in Dutch oven with brine. Cover and chill 8 hours or overnight.
ROASTED LEMON AND HERB CHICKEN - JESSICA GAVIN
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- Remove the chicken from the refrigerator and let sit at room temperature for 1 ½ to 2 hours. Preheat the oven to 475°F.
- Wash, cut, and prepare all of the vegetables for the vegetable nest. Combine the onions, celery, fennel, corn, tomatoes, carrots, sweet potatoes, brussels sprouts, and 3 garlic cloves in a bowl. Add 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon pepper, stir to combine.
- Spread the vegetables in a casserole dish or roasting pan. Add 5 sprigs of thyme, 3 sprigs rosemary, and lemon slices to the vegetables.
HERB-AND-LEMON-ROASTED CHICKEN RECIPE - GRACE PARISI | FOOD
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- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
- Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
LEMON AND HERB ROAST CHICKEN - THE SLIMMING FOODIE - EASY …
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- Remove the chicken from the fridge 30 minutes before you want to cook it, and pre-heat the oven to 200°c.
- Rub the marinade all over the skin of the chicken, getting it into the nooks and crannies (I find the easiest way to do this is with my hands!)
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