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 AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
LEMON-HERB-ROASTED CHICKEN
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
- Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
- In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
- Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
- Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).
ROASTED LEMON-HERB CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
- Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
- Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
- Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
- Carve the chicken and place on serving platter.
ROASTED HERBED CHICKEN WITH LEMON
I got this recipe from my mother-in-law, who got it from the book that went along with her crockpot. Tastes like you slaved in the kitchen for hours!
Provided by longhornmel
Categories One Dish Meal
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and dry chicken and place in the crockpot.
- Pour butter over chicken and rub with rosemary.
- Add salt and pepper.
- Add to crockpot the garlic cloves, wine (or chicken broth), and potatoes.
- Add green beans.
- Place lemon wedges on top of the chicken.
- Cook on High 4 hours, or on Low for 8 hours.
Nutrition Facts : Calories 555.4, Fat 26.6, SaturatedFat 8.6, Cholesterol 114.6, Sodium 138.4, Carbohydrate 46.5, Fiber 5.9, Sugar 2.8, Protein 30.8
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.
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.
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
ROASTED HERBED CHICKEN WITH POTATOES AND CREAMY LEMON SAUCE
This is a recipe that has gradually evolved over several years at our house. My family loves this meal---the chicken is roasted on a broiler pan while thinly sliced potatoes are layered on the drip pan underneath. As the chicken cooks, the flavors drip down onto the potatoes; they're so delicious! The sauce is creamy and tangy and is great on both the chicken and the potatoes. We usually eat this with sauteed green beans on the side.
Provided by zephanie
Categories Chicken
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven broiler, keeping oven door cracked.
- Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
- Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
- Preheat oven to 400 degrees.
- Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
- Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
- Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
- Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
- To make sauce:
- While the chicken is cooking, strain juice from roasted lemons and set aside.
- Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
- Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
- Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.
LEMON HERBED ROASTED CHICKEN (CROCK POT)
Make and share this Lemon Herbed Roasted Chicken (Crock Pot) recipe from Food.com.
Provided by SmilinJenE
Categories One Dish Meal
Time 10h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken well and pat dry; remove any excess fat
- Place onion in the cavity of the chicken and rub skin with butter (or margarine)
- Place in crock pot
- Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings
- Cover and cook on LOW 10 hours (HIGH 6 hours).
ROASTED CHICKEN WITH LEMON AND FRESH HERBS
This results in exceptionally moist and tender chicken, with the bonus of being a complete meal. The veggies get bathed in the chicken juices, resulting in an easy, delicious one-pan dinner. It's low-maintenance once it's in the oven too; no basting, no fussing. You may want to add extra garlic cloves in the pan; after roasting they're sweet and delicious and taste great when squeezed out onto the chicken meat or potatoes. Do try the parsnip in this dish, rather than the more traditional carrot; the parsnip gets very sweet when roasting and goes so well with the chicken. This dish is easy enough for weeknights, spiffy enough for company!
Provided by Lennie
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Please note you won't use the entire bunches of both herbs, but you do need a fair amount.
- Preheat oven to 400°F, have ready a shallow roasting pan.
- Cut the potatoes, sweet potatoes and parsnips into chunks about one-inch square.
- Place the potatoes, sweet potatoes, parsnips, two onions (peeled and quartered) and 4 of the garlic cloves in the shallow roasting pan; sprinkle generously with coarse (kosher) salt and freshly ground black pepper, then drizzle with a few teaspoons of olive oil; toss with your hands to coat all the veggies.
- Nestle one sprig of fresh rosemary and one sprig of thyme into the veggies, then set pan aside.
- On a cutting board, quarter one of the lemons (unpeeled) into wedges, slice the remaining 2 garlic cloves in half (leave skins on), then place the remaining onion quarters beside them, along with several sprigs of fresh rosemary and fresh thyme; sprinkle these items generously with salt and pepper.
- Traditionally, you salt and pepper the inside of a chicken to be roasted; I find this very awkward to do so I salt and pepper what I'm going to stuff inside the bird, instead.
- Now stuff all into the cavity of the chicken and then truss (tie up with kitchen string) the bird, if desired (it's not necessary); my grocery store sells birds already trussed so I just have to slip the tips of the drumsticks out from the under the string then tuck them back in when I'm done.
- Place chicken atop the vegetables in the roasting pan.
- Juice the remaining lemon; chop up some fresh rosemary and fresh thyme.
- Rub the juice all over the chicken, then drizzle a couple of tablespoons of olive oil over the bird; sprinkle with the fresh herbs, then the paprika, then the salt and pepper.
- Roast in preheated oven for 40 minutes, then reduce the heat to 375°F and continue to roast another 30 minutes or so, until the juices around the thigh run clear; a smaller bird may only take another 20 minutes, while a larger bird could require another 40 minutes.
- When chicken is done, remove it to a cutting board and cover with a tent of foil to keep warm; let chicken sit for 15 minutes before carving.
- While chicken is resting, give the veggies a good stir in the roasting pan (there will be lots of flavourful chicken juices in the pan) and return to oven.
- After chicken has rested, carve bird, place on platter, remove veggies from oven, and serve.
- This smells incredible as it roasts, so expect the folks at your dinner table to be extremely eager to dig in!
Nutrition Facts : Calories 518.7, Fat 25.6, SaturatedFat 5.3, Cholesterol 53.5, Sodium 127.6, Carbohydrate 56, Fiber 7.4, Sugar 8.5, Protein 18.8
ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE
Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Roasted Garlic Glaze:.
- Preheat the oven to 325 degrees F.
- Cut off the top third of each head of garlic.
- Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
- Remove from the oven and let sit until cool enough to handle.
- Into a food processor squeeze each head of garlic gently to release the flesh.
- Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
- Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
- Transfer to an airtight container and refrigerate until ready to use.
- (The glaze can be made up to 1 day in advance).
- For the Chicken:.
- Preheat the oven to 375 degrees F.
- Separate the legs& thighs.
- Season the chicken on both sides with the Essence.
- Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
- Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
- Remove from the heat.
- Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
- Roast for 16 minutes.
- Remove from the oven and carefully turn the chicken halves with tongs.
- Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
- For the Lemon Herb Sauce:.
- In a small saucepan, bring the chicken stock to a simmer.
- Transfer to a blender or food processor.
- Add the mustard and process on high speed.
- With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
- Serve immediately.
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- 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.
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