ROASTED LEMON CHICKEN
Make and share this Roasted Lemon Chicken recipe from Food.com.
Provided by mommyof 3
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
- Season with salt and pepper.
- Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
- Roast for 1 1/2 hours in a preheated oven of 325 degrees.
- Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.
Nutrition Facts : Calories 575.2, Fat 43.7, SaturatedFat 13.2, Cholesterol 172.7, Sodium 187.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.6, Protein 39
ROASTED CHICKEN WITH PRESERVED LEMONS
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
- Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
- Remove from oven, and allow to rest for 15 or 20 minutes.
- Reduce juice from pan over medium heat. Pour over carved chicken.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
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.
ROASTED LEMON CHICKEN
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN-LEG CONFIT WITH POTATOES AND ESCAROLE
Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.
Provided by Alison Roman
Number Of Ingredients 10
Steps:
- Preheat oven to 275°F. Season chicken legs with salt and pepper on both sides and nestle into a 1 1/2-quart baking dish. Arrange shallots, garlic, and 6 thyme sprigs around chicken and pour oil over. Bake until chicken is cooked through and tender and shallots and garlic have started to caramelize, 2-2 1/2 hours.
- Meanwhile, cook potatoes in a medium pot of boiling salted water until tender, 15-20 minutes. Drain and set aside.
- Remove chicken from oven. Pour off infused oil, reserving 5 tablespoons (save remaining oil for another use). Heat 2 tablespoons infused oil in a large skillet over medium-high. Carefully transfer chicken to skillet, arranging skin side down. Cook, undisturbed, until skin is golden brown and crisp, about 5 minutes. Return chicken to dish, placing skin side up.
- Heat 2 tablespoons infused oil in same skillet (no need to wipe it out) and add potatoes and remaining 2 thyme sprigs. Using the back of a wooden spoon or spatula, lightly crush potatoes to flatten slightly. Season with salt and pepper and cook, tossing occasionally, until potatoes are well browned and crisp on all sides (some pieces will fall off and get extra-brown; you want this!), 8-10 minutes. Transfer to a medium bowl.
- Toss escarole in another medium bowl with lemon zest, lemon juice, and 1 tablespoon infused oil; season with salt and pepper.
- Serve chicken in baking dish (with all those shallots and garlic) with escarole and potatoes alongside.
- Do Ahead
- Chicken can be cooked (but not crisped) 2 days ahead; reheat in low oven before crisping. Potatoes can be boiled 2 days ahead; cover and chill.
LEMON ROASTED CHICKEN
This is one of our favorite ways to make chicken! Not only is it easy, but it is juicy, tender and filled with flavor!
Provided by Holly Nilsson
Categories Main Course
Time 2h
Number Of Ingredients 6
Steps:
- Zest the yellow rind of the lemon. Cut the lemon in half and juice half of the lemon into a small bowl. Add the rind, olive oil, softened butter, garlic, salt and pepper. Stir well (the mixture should be fairly thick).
- Gently lift the skin from the chicken breasts and place about 1 tablespoon of the butter mixture under the skin. Massage it evenly across the breasts.
- Cover the skin of the chicken with the remaining butter mixture. Refrigerate for 30-45 minutes.
- Preheat oven to 425°F. Slice the remaining lemon half and place it inside the chicken along with ½ an onion. Tie the legs together. Place the chicken in a shallow pan breast side up and place in oven.
- Turn oven down to 375°F and bake for 1 ¼ hours or until the inner thigh reaches 165°F.
Nutrition Facts : Calories 532 kcal, Carbohydrate 3 g, Protein 35 g, Fat 41 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 184 mg, ServingSize 1 serving
ROASTED CHICKEN WITH LEMON "CONFIT"
Bone-in chicken breast roasted with thinly sliced lemons. The lemons are chopped into confit after cooking with the chicken juices and served on the side.
Provided by Janet Sedlak
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking pan with olive oil.
- Lay 1/3 of lemon slices on the bottom of the prepared pan; top with 1 bay leaf and 1 chicken breast, skin side-up. Repeat layer with another 1/3 of the lemon slices and the other bay leaf and chicken breast. Cover with the remaining lemon slices. Sprinkle thyme, salt, and pepper on top.
- Place chicken on the middle rack of the preheated oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer baked chicken onto a plate to rest, about 15 minutes. Transfer cooked lemons onto a cutting board. Dice and mix into the pan juices. Spoon mixture onto a serving plate with the chicken.
Nutrition Facts : Calories 579.4 calories, Carbohydrate 12.6 g, Cholesterol 223 mg, Fat 24.6 g, Fiber 5.6 g, Protein 80.5 g, SaturatedFat 6.4 g, Sodium 269.9 mg
WHOLE LEMON ROASTED CHICKEN
Frank Saulle's lemon roasted chicken is a must try! It is easy, delicious, moist and tender! This recipe pairs very well with roasted potatoes for a perfect meal.
Provided by A Taste of Brooklyn
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Thinly slice one lemon and set aside; then peel and juice the other lemon. In a small sauce pot, over low heat, add the butter and when melted, add in the lemon peel and 2 sprigs of thyme and cook until fragrant, about 1 to 2 minute Add in the lemon juice and lightly season with salt.
- Remove neck and giblets from chicken. Rinse the chicken under cold water then pat dry with paper towel. Using a syringe, inject half the butter into several spots of the chicken then brush the remaining butter over the chicken. Generously season inside and out with salt and pepper. Evenly sprinkle the garlic powder over the top then place the remaining thyme sprigs and lemon slices on top of the chicken in a single layer.
- Carefully place the chicken breast side up on a rack in a shallow roasting pan. Place the chicken in the oven and roast uncovered for 20 min per pound or until juices run clear and a kitchen meat thermometer inserted in the inner thigh registers at least 180°F. (About 2 hours).
- Remove the chicken from the oven and let stand a few min before carving.
Nutrition Facts : Calories 880.2, Fat 66.2, SaturatedFat 21.6, Cholesterol 345.7, Sodium 262.6, Carbohydrate 2.3, Fiber 0.6, Sugar 0.5, Protein 65
CHICKEN CONFIT
Yield 4
Number Of Ingredients 10
Steps:
- Toss together salt, thyme, pepper and lemon zest; sprinkle all over chicken legs in bowl. Cover and refrigerate overnight or up to 24 hours.
- Preheat oven to 300°F (150°C). Arrange chicken in large Dutch oven in single layer. Pour oil over top, adding enough oil to submerge chicken completely. Cover and bake for 2 to 2 ½ hours or until chicken is very tender but not falling off the bone. Let stand in oil for 30 minutes. Carefully transfer to foil-lined baking pan fitted with metal rack. Broil on centre rack for about 10 minutes or until skin is crisp. Let stand for 5 minutes.
- Meanwhile, pour oil through fine-mesh sieve; discard solids. Whisk together ⅓ cup (75 mL) oil, lemon juice, mustard, salt and pepper; toss with bitter lettuces (reserve remaining oil for another use). Serve with chicken.
Nutrition Facts :
LEMON CONFIT
Provided by Food Network
Time 8h10m
Yield 5 lemons
Number Of Ingredients 3
Steps:
- Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons. Keep refrigerated up to a week.
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- Preheat the oven to 200°C/fan 180°C/gas 6. Rub the chicken all over with butter and season liberally. Place the chicken in a roasting tray and roast for 40 minutes. Remove the bird from the oven and pour any juices into a bowl.
- Mix together the lemon zest, thyme and honey and pour over the chicken before returning to the oven. Baste every 5 minutes or so. After 20 minutes, baste once more then turn off the oven, leaving the chicken to rest there for 15 minutes.
- Remove the chicken from the roasting tray and heat the honey and juices in the tray with a little water and reserved juices to loosen, if necessary.
- Meanwhile, remove the legs from the chicken, separating the thigh and drumstick, and thickly slice the breast. Divide the chicken between 4 plates, spooning over the juices, and serve with the carrots and colcannon.
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- Prep Chicken: A night before, or 4 hours before roasting, pat dry the chicken. Rub finger through skin on breast, and thighs to loosen it up. Only up-to where skin does not tear.
- Place chicken on a large prep plate. Massage with mixture of olive oil, lemon zest, soy sauce, lemon juice, minced garlic, 1/2 tsp salt. Make sure to add some to cavity, under the loose skin wherever you get access easily. Now, insert few slices of lemon and sliced garlic under the skin as deep as your fingers can reach without tearing the skin. Add remaining lemon slices, garlic clove , few thyme sprigs in the cavity.
- Mix chili flakes, paprika, cumin, remaining salt, black pepper, and thyme from 4-5 sprigs into a small bowl. Massage half over the skin. Insert bird in a large plastic bag or seal-able container. Transfer any liquid from prep plate into the container. Cover and refrigerate overnight, or for at-least 4 hours.
- Roast: Preheat oven at 375 degrees Fahrenheit. In baking dish, add sliced potatoes, season with sprinkle of salt.. Take chicken out of plastic bag and top on potatoes. Massage remaining spice-blend (saved in step 3) on top skin. Roast for 50 minutes to an hour until temperature in thickest part of thigh is 165 degrees Fahrenheit.
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- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
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- I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them.
- Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.
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- Preheat the oven to 180°C (350C)and pierce the whole lemon all over with the tip of a sharp knife, set aside.
- Pat the chicken dry on all sides with kitchen paper. Season the cavity of the chicken well with salt then add two garlic cloves and a whole pierced lemon.
- Add the dried herbs, sea salt and chilli flakes over the chicken and drizzle over the olive oil, rub all over the chicken. Turn it upside down on a baking tray and place in the preheated oven.
- Roast for 45 minutes then remove from the oven and turn the chicken around. Roast for another 45 minutes, the skin should be nice and crispy. Remove from the oven and let the chicken rest for 20-30 minutes. Enjoy.
LEMON CONFIT CHICKEN WITH CALAMATA OLIVES RECIPE - FOOD …
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- Boil the cooking liquid in the casserole over high heat until reduced by half and slightly thickened, about 10 minutes. Discard the cinnamon sticks. Spoon the sauce over the chicken, garnish with the cilantro sprigs and serve.
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