GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
This is a Rachael Ray recipe. It is quick enough for a weeknight dinner and great for a Sunday dinner with family. I usually serve this with mashed potatoes.
Provided by icancook66
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Cut chicken into large chunks, arrange chicken in a baking dish. Zest and juice the lemon. Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
- Roast 20 minutes.
- Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
- Return to oven and turn oven off, let stand 5 minutes in oven.
- Spoon juices over chicken and serve.
Nutrition Facts : Calories 351.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 145.3, Sodium 265.7, Carbohydrate 3.1, Fiber 0.5, Sugar 0.7, Protein 48.6
OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY
Make and share this Oven Roasted Chicken With Lemon, Garlic and Rosemary recipe from Food.com.
Provided by susie cooks
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken in half lenghtwise.
- Place in large oven proof dish.
- Squeeze juice from the lemons over the chicken.
- Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
- Marinate for 2 hours, turning chicken a few times.
- Preheat oven to 400 degrees.
- Roast chicken for 45 minutes.
- Can broil at the end for darker, crisp skin.
- Cut into serving pieces.
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
ROASTED CHICKEN WITH ROSEMARY, LEMON AND GARLIC
Posting this for ZWT 2006 (Italian region) this is simple, not overly spiced, not overly complicated; just good homey Italian comfort food. Cook this with Baby Potatoes right in the pan and take care of the bulk of your meal all in one dish. Cook time includes refrigerator time.
Provided by JanetB-KY
Categories Chicken
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
- Place the chicken quarters in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
- Preheat the oven to 425 degrees F. Place the dish with the chicken into the oven, and cook for 15 minutes.
- Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
- Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
- Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.
Nutrition Facts : Calories 1076.5, Fat 71.8, SaturatedFat 18.5, Cholesterol 267.4, Sodium 286.4, Carbohydrate 38.1, Fiber 5.6, Sugar 3.1, Protein 66.9
ROSEMARY & LEMON ROAST CHICKEN
This Italian-inspired roast chicken couldn't be easier, but the result is really special
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
- Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium
GARLIC ROSEMARY ROASTED CHICKEN
Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.
Provided by lazyme
Categories Whole Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.
- Remove and discard giblets and neck from chicken.
- Rinse chicken under cold water; pat dry.
- Trim excess fat.
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
- Place rosemary and crushed garlic beneath skin of breast and drumsticks.
- Lift wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan.
- Cut a thin slice from end of each onion.
- Remove white papery skins from garlic heads (do not peel or separate cloves).
- Cut tops off garlic heads, leaving root end intact.
- Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
- Bake at 450ºF for 30 minutes.
- Brush onions and garlic heads with olive oil.
- Arrange onions and garlic heads around chicken.
- Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
- Cover chicken loosely with foil; let stand 10 minutes.
- Discard skin from chicken.
- Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS
This is an awesome toss-together main dish with five-star results. I didn't have have a whole roaster chicken but wanted all the flavor and crispy chicken skin one would expect from a roasted chicken. It turned out juicy, tender and seasoned just right with perfectly browned, crisp skin to top it all off. I roasted the chicken atop a layer of quartered potatoes and onions, which turned out tender and full of flavor from cooking in the chicken juices. My hubby declared this finger-licking, extra napkin-needing delicious, and I hope you enjoy too!
Provided by MarthaStewartWanabe
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
- Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
- Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
- Roast uncovered for 35-40 minutes at 400°F.
- Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
- Remove from oven and allow to rest for 10 minutes before serving.
RACHAEL RAY'S GARLIC ROASTED CHICKEN WITH ROSEMARY AND LEMON
This is a quick and easy chicken receipe that can go as a main course with just about anything. I made a roux in a saucepan with butter and flour and garlic and added the pan drippings to it with the wine instead of leaving it in the oven it would take longer to thicken if let in oven.
Provided by Crystal B.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange chicken in 9x13 baking dish. Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
- Toss & coat chicken with all ingredients. Then place in oven. Roast 20 minutes.
- Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
- Let stand 5 minutes longer and removen chicken from the oven.
- place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Nutrition Facts : Calories 612.7, Fat 36.5, SaturatedFat 9, Cholesterol 181.6, Sodium 181.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 59.5
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