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
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
ROASTED LEMON BALM CHICKEN
Delicious and moist. Absolutely fantastic.
Provided by Michael Bach
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan.
- Roast in the preheated oven 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 1.1 g, Cholesterol 133.4 mg, Fat 32.2 g, Protein 36.2 g, SaturatedFat 11 g, Sodium 163.6 mg, Sugar 0.1 g
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 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
LEMON HERB ROASTED CHICKEN
The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
- Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
- Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.
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.
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
THE BEST ROASTED LEMON CHICKEN
This easy to prepare recipe was found in a Cook's Illustrated Magazine. It takes alittle time, but well worth it. I left out the final steps because it wasn't needed for this juicy & best tasting roasted chicken that I have ever come across. I think the secret of the juicyness is that you brine the chicken first. So this is a must for this recipe.
Provided by CabinKat
Categories Very Low Carbs
Time 2h15m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl (enough to hold chicken plus two quarts water) disolve salt in water. Add chicken and submerge, covering with lid. I put a small domed lid over chicken before covering so that the whole chicken is under water. Refrigerate for 1 hour. After one hour remove chicken and pat dry with paper towel. Set aside and prepare rack.
- Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack (can use another rack, but chicken must be above liquid, at least 2") with cooking spray and set in flameproof roasting pan or lasagna pan.
- Cut lemons lengthwise into quarters. Rub garlic in the cavity of the chicken. Add lemons, fit as many as you can without over stuffing. Thread long wooden or metal skewers through flaps to close cavity. Brush breast side up with butter and season GENEROUSLY with pepper. Then do other side. Place chicken breast side down in V-rack and roast chicken for another 40 minutes.
- Remove roasting pan & chicken from oven and increase temperature to 450 degrees. Using 2 large wads of paper towels turn chicken over to breast side up. Add chicken broth to pan, place chicken back in oven and roast for another 35-40 minutes or until thermometer registers 165 to 170 degrees.
- Once chicken has finished, "remove lemons", and let sit for at least 10 minutes before carving. Then carve and enjoy.
ROASTED LEMON BALM CHICKEN
Delicious and moist. Absolutely fantastic.
Provided by Michael Bach
Categories Whole Chicken
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Set aside 1/3 of the whole lemon balm leaves and 1/3 of the whole sage leaves. Chop the remaining lemon balm and sage. Place the chopped herbs into a mixing bowl with the butter. Season to taste with salt and pepper, and stir until evenly mixed. Loosen the skin of the chicken, and rub the butter mixture underneath the skin, over the breast and legs. Rub the skin of the chicken with garlic powder, salt, and pepper. Place the reserved herbs into the cavity of the chicken, and place breast-side-down onto a roasting pan.
- Roast in the preheated oven 30 minutes, then turn chicken breast-side-up, and continue baking until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 1.1 g, Cholesterol 133.4 mg, Fat 32.2 g, Protein 36.2 g, SaturatedFat 11 g, Sodium 163.6 mg, Sugar 0.1 g
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.
LEMON-ROASTED CHICKEN
This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
ROASTED LEMON CHICKEN
This recipe is easy enough to do on a weekday, and delicious enough to serve for a Sunday dinner. It creates a really great tasting, moist chicken with very little effort! Please note: for the thyme, Zaar didn't recognize 1 tbsp + 1 tsp fresh thyme.
Provided by breezermom
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the giblets from the chicken, and rinse the chicken with cold water. Pat dry.
- Punch holes in the lemon rinds with a wooden pick. Cut the lemons in half. Place the lemon halves in the cavity of the chicken. (Sometimes I add a quarter or two of onion or celery pieces here). Truss the chicken; place the chicken, breast side up, on a lightly greased baking rack in a shallow roasting pan. Insert a meat thermometer into the breast of the chicken, making sure it does not touch bone.
- Combine the oil and the rest of the ingredients in a small bowl, stirring well. Brush the chicken with 1/4 cup of the oil mixture -- take the time to loosen the skin and rub some of the mixture into the meat, but make sure you oil the skin so it is deliciously brown and crisp.
- Bake, uncovered, at 375 degrees for 1 1/2 hours or until the meat thermometer registers 170 degrees, brushing occasionally with the remaining oil mixture. Remove the chicken to a serving platter. Let it rest for at least 5-10 minutes before carving.
LEMON ROASTED CHICKEN
This is a very simple roasted chicken dish. Roast chicken is always a family favourite. Contains no flours so it is gluten free. The lemon flavour infuses as the chicken roasts and keeps the chicken beautifully moist. Can use 1 large chicken, as suggested, or use 2 smaller chickens. Photo of two smaller chickens totalling just over 2 kilos (1 lemon to stuff each chicken). Adjust cooking time if using different sized chickens
Provided by Jubes
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 180 degrees Celsius.
- Place the lemon halves into the chicken cavity and secure the legs with kitchen string.
- Brush the chicken with olive oil and sprinkle with salt and pepper.
- Place on a wire rack in a roasting dish and cook for 65 minutes or until cooked thru and golden skinned. Stand 10 minutes after removing from the oven before serving.
- The lemon juice may run from the chicken- so either remove the lemons first or use a carving dish with a lip to catch the juice.
Nutrition Facts : Calories 1028, Fat 79.6, SaturatedFat 20.8, Cholesterol 304.2, Sodium 323, Carbohydrate 2.7, Fiber 0.8, Sugar 0.7, Protein 71.8
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- Preheat the oven to 375 degrees. Place the whole chicken on a cast iron skillet or on a roasting pan. Place the quartered lemon inside the cavity of the chicken along with 2-3 stems of lemon balm
- Using kitchen twine, tie the chicken legs together over top of the chicken cavity and then tuck the wings underneath the chicken
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- Place the chicken, uncovered into the oven and roast for about 1 hour and 15 minutes or until a thermometer reads 180 degrees taken in the thickest part of the thigh, near the bone. remove the chicken from the oven and cover with aluminum foil. Allow the chicken to rest at least ten minutes before cutting and enjoying
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