Perfect Roast Chicken Dinner With Lemon Garlic And Herbs Food

LEMON AND GARLIC ROAST CHICKEN

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.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all 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. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

THIS WHOLE ROASTED CHICKEN WITH LEMON-GARLIC ORZO MAKES MEAL PREP SO EASY

Steps:

• To roast the chicken, preheat the oven to 400ºF.
• Remove the giblets from the cavity of the chicken and pat the chicken dry with a paper towel.
• In a small bowl, mix the butter, oregano, rosemary and thyme until well combined.
• Rub about half the herb butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the herb butter under the skin.
• Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken's body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.
• Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest part of the thigh registers 165ºF. If the skin starts to brown too deeply, simply tent the chicken with a piece of aluminum foil.
• Meanwhile, make the lemon-garlic orzo: Cook the orzo according to the package instructions. Drain and transfer to a large bowl.
• Add the tomatoes, onion, lemon juice, olive oil, salt and pepper to the orzo and stir to combine.
• Remove the chicken from the oven, tent it with foil (if it's not already tented) and let rest for 10 minutes. Carve the legs, thighs and wings from the chicken, transfer to an airtight container and refrigerate to use for leftovers. Carve the breasts from the chicken and slice them.
• Divide the chicken breasts and orzo between two plates. Garnish with the parsley and serve.

PERFECT ROAST CHICKEN DINNER WITH LEMON, GARLIC AND HERBS

Steps:

• Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F.
• Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry.
• Generously salt and pepper the chicken, inside and out.
• Stuff the cavity with sprigs of thyme and rosemary (or tarragon), quartered lemons, and garlic.
• Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken.
• Brush outside of chicken with melted butter, and sprinkle generously with additional salt and pepper.
• Place onions, celery, carrots, and potatoes evenly around the chicken; drizzle with olive oil and toss gently to coat.
• Roast the chicken for about 45 minutes, or until chicken is nicely browned.
• When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 45 minutes (for a 1 1/2 hours cooking time), or until juices run clear when you cut between a leg and thigh.
• Remove chicken and vegetables from oven to a platter and cover with aluminum foil; let rest for 20 minutes.
• Before serving, remove the herb stuffing from inside the bird, discard.
• Slice the roast chicken, and serve with the vegetables.
• This is a great Sunday dinner to be enjoyed with a good bottle of wine and a buttered baguette or fresh baked rolls.
• Bon appetit!

PERFECT ROASTED CHICKEN WITH FRESH HERBS & LEMON

Steps:

• Preheat oven to 400°F In a small bowl, mash together butter, rosemary, thyme shallots, ½ teaspoon of salt and the pepper. With your fingers, rub butter under skin around legs and breast of chicken.
• With fork, prick lemon in several places. Rub cavity of chicken with ½ teaspoon salt and place the lemon and the garlic in the cavity. With kitchen string, tie legs together . Lift wings up towards the neck, the fold wing tips back of chicken so wings stay in place. Sprinkle remaining ½ teaspoon of salt over the chicken.
• Place chicken, breast-side up, on rack in 9x13-inch backing pan. Roast for 50 minutes, basting frequently with pan drippings, until chicken is cooked through and richly browned.
• Transfer chicken to platter or carving board. Pour pan drippings from backing pan into a gravy separator. Pour 1 cup water or chicken broth into backing pan and stir with a whisk to scrape up any browned bits. Pour deglazed juices into gravy separator. Pour off fat and serve chicken with degreased pan gravy.