ROASTED CHICKEN WITH LEMON SAUCE
Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack.
- Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
- Serve 2 chicken halves with 1/2 cup of the sauce.
Nutrition Facts : Calories 342 g, Fat 19 g, Protein 37 g
EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
ROAST CHICKEN WITH CARAMELIZED SHALLOTS
Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces. The shallots I used were about the size of an unshelled walnut. The total weight of the four shallots is about 6 ounces (170g.)
Provided by David
Number Of Ingredients 7
Steps:
- Preheat the oven to 425ºF (220ºC.)
- In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.
- Toss the chicken in the mixture so they're completely coated with the shallots. Turn the chicken pieces so they are all skin side up.
- Roast the chicken until it starts to brown on top, about 20 minutes. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.
- Remove from oven and toss with the chopped parsley.
ROAST CHICKEN WITH MEYER LEMON SHALLOT SAUCE
From Sunset Magazine. Their notes regarding the recipe: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.
Provided by Brookelynne26
Categories Whole Chicken
Time 5h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
- Preheat oven to 375°F Zest lemons. Slice 1 lemon; juice half of the other.
- Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoons olive oil and the thyme. Put lemon slices in cavity.
- Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.
- Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
- Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoons fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
- Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoons reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
ROAST PORK TENDERLOIN WITH MEYER LEMON SAUCE
Tender and juicy pork tenderloin with a smokey-garlicky citrus-ey rub, then covered in a sauce made with Meyer Lemons for a citrus profile with a subtle sweetness in the background.
Provided by Sweet Daddy D
Categories Main Dish
Time 1h45m
Number Of Ingredients 21
Steps:
- Mix all ingredients for the rub together in a small bowl and set aside.
- Trim any loose parts off tenderloin and remove the silver skin.
- Rub olive oil all over the tenderloins then apply the rub liberally on all sides. Allow the rubbed tenderloins to sit for 30 minutes.
- Align both halves of the tenderloin so the thin end of one is matched with the thick end of the other.
- Lay Meyer lemon slices on top of the paired tenderloin and tie them together with the butcher twine-make sure the lemon slices are under the twine.
- Brush some olive oil on the lemon slices.
- In a heavy bottom cast iron skillet, sear the tied pork tenderloin over medium high heat on all sides, starting with the lemon slices first.
- Once seared, add about ½ cup of dry white wine to the pan then transfer the cast iron pan into the 425 degree oven and roast for about 30 minutes, until the internal temperature reads about 145-150 degrees on an instant read thermometer.
- Remove from the oven and place the pork tenderloin on a cutting board to rest. Loosely tent aluminum foil over it and allow the pork to rest while you prepare the sauce.
- If necessary, deglaze the cast iron pan with some water to remove any burned morsels on the bottom and wipe out with a paper towel.
- Using the same cast iron skillet, melt 4 tablespoons of butter over a medium heat, then add the shallots and crushed garlic.
- Saute until the shallots are starting to soften, about 3 to 4 minutes.
- Add the flour and stir or whisk together until a light roux develops.
- Add the lemon zest, lemon slices and some kosher salt and pepper. Let the lemon slices have direct contact with the bottom of the pan so they get a slight sear for a couple of minutes.
- Add in the Worcestershire sauce, lemon juice, wine, stock and fresh rosemary and increase the heat until starting to simmer.
- Stir well and bring to a simmer. Add the 2 remaining tablespoons of butter and shake the pan while that melts-simmer for about 5 to 10 minutes while the sauce thickens. Remove from the heat.
- Snip off the butcher twine and slice the pork tenderloin on the bias. Remove the lemon peels and rosemary from the sauce and spoon over the sliced pork.
Nutrition Facts : Calories 362 kcal, Carbohydrate 10 g, Protein 31 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 118 mg, Sodium 630 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
ROASTED CHICKEN WITH LEMON SAUCE
Our family loves chicken cooked many ways, but this roasted version is one of our favorites. If your family likes lemon flavor, this is a good dish to try. It's so simple to make. -Geneva Garrison, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 640 calories, Fat 32g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 414mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 3g fiber), Protein 57g protein.
CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
LEMON ROAST CHICKEN WITH POTATOES AND SHALLOTS
Make and share this Lemon Roast Chicken With Potatoes and Shallots recipe from Food.com.
Provided by Tanya Z.
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375° F/190°C Combine 4 Tbsp. (60 mL) Becel® Buttery Taste margarine, Knorr® Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 60 seconds; stir. Cool slightly.
- Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp. (30 mL) margarine in large bowl. Arrange around chicken in roasting pan.
- Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165° (75 C), about 45 minutes.
- Remove vegetables and chicken to serving platter; serve.
Nutrition Facts : Calories 757.8, Fat 47.1, SaturatedFat 12.5, Cholesterol 162.7, Sodium 623.3, Carbohydrate 40.1, Fiber 2.8, Sugar 1.4, Protein 43.8
ROAST CHICKEN WITH MEYER LEMONS AND POTATOES
Because of their thin skin, Meyer lemons can be eaten whole. Arranging the halves on the platter alongside the potatoes adds an extra dimension of color and flavor to this bright roast chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.
- While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.
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- Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
- Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tbsp. olive oil and the thyme. Put lemon slices in cavity.
- Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tbsp. olive oil, turning them to coat.
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- Preheat the oven to 425 degrees F. Brush a baking sheet with a drop of olive oil or mist it with olive oil. Pat the chicken dry with paper towels.
- In a bowl, stir together the lemon zest, salt, pepper, basil, thyme, rosemary, garlic powder and pepper flakes.
- Place the chicken on the baking sheet and drizzle it with 1 1/2 tablespoons of the olive oil. Sprinkle the seasoning mixture over top on each chicken thigh. Place the garlic cloves and lemon slices around the chicken. Slice off the top of the garlic head and rub off any excess paper on the outsides, then place the head of garlic, cloves-side up on the sheet too. Take the remaining olive oil and drizzle it over top of the seasoned chicken, head of garlic and lemons.
- Roast for 35 to 40 minutes, or until the insides of the chicken reaches 165 degrees F. Remove the chicken and sprinkle on the fresh oregano. Serve!
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- Place the chicken, lemon juice, olive oil, shallots, garlic and thyme in a large resealable bag. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours.
- Spread chicken pieces in a roasting pan, drizzle with the marinade, including the shallots, garlic and thyme. Add the lemon slices and season generously with salt and pepper.
- Roast until the skin is golden and the internal temperature is 165º, about 30-35 minutes. Raise the temperature to broil and broil the chicken until the skin is golden brown and slightly crisp, 2-3 minutes.
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- Heat the oven to 350*F. If the chicken breasts came with the rib section still attached, remove the ribs. (I use my kitchen scissors for this; see picture, below.) Sprinkle the chicken with the salt and pepper. Let rest at room temperature until the pan is heated. (If you have the time, you can dry brine the chicken by salting it the night before, up to 24 hours in advance, and leaving it in the refrigerator. Or, you can brine the chicken. Dissolve 1 cup of kosher salt in 2 quarts of water, then soak the chicken in this brine for 1 to 4 hours. Pat dry with paper towels before using.)
- Put the teaspoon of oil in the fry pan and heat over medium heat until the oil is shimmering. Swirl the oil around to coat the pan, then add the chicken, skin side down. Sear until the skin is a dark golden brown, about 6 minutes. Flip the chicken and sear until the bone side is browned, about 4 minutes.
- Move the pan to the oven and roast until the chicken reaches 160°F in the thickest part of the meat, about 15 minutes. (The best way to check this is with a remote probe thermometer.) Using an oven mitt or pot holder, move the pan from the oven to a burner on the stove turned to medium heat, and move the chicken to a serving plate.
- Remember, the handle is still rocket hot! Add the shallot to the pan and sauté for 1 minute, until the shallot is softened. Add the chicken stock and herbs, then turn the heat to high. Scrape the bottom of the pan with a wooden spoon to loosen all the browned bits stuck to the pan, then boil the stock until reduced by half, about 5 minutes. The plate holding the chicken breasts will have some chicken juice on the bottom; add it to the pan. Turn off the heat, remove the herb sprigs, and add the lemon zest and lemon juice. Whisk the butter into the sauce, and add salt and pepper to taste. You want the sauce to be highly seasoned; don’t be afraid to add more salt or pepper if it needs it.
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