ROAST CHICKEN WITH ROSEMARY AND LEMON
Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
Provided by Gina
Categories Dinner
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 425F.
- Season chicken inside and out with salt, pepper, and herbs de Provence.
- Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
- Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
- Let the bird rest for 10 minutes, tenting with foil before carving.
- Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
Nutrition Facts : ServingSize 1 /4 chicken, no skin, Calories 322 kcal, Carbohydrate 5 g, Protein 55 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 177 mg, Fiber 1 g, Sugar 2 g
BAKED WHOLE CHICKEN WITH ROSEMARY
Make and share this Baked Whole Chicken With Rosemary recipe from Food.com.
Provided by capri18
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Add rosemary,garlic and olive oil in a mini chopper and blend well to a thick puree.
- 2. Clean chicken well. Pull back the skin careful not to tear it. COVER chicken with the rosemary mixture. Push skin back into place.
- 3. Stuff chicken with lemon halfs. (don't squeeze them).
- 4. Sprinkle top of chicken with salt and pepper.
- 5. Cook 2 1/2- 3 Hours uncovered at 350.
Nutrition Facts : Calories 1091, Fat 83.4, SaturatedFat 21.8, Cholesterol 320.8, Sodium 3790.8, Carbohydrate 8.6, Fiber 3.4, Protein 76.5
SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
- Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
ROASTED CHICKEN WITH ROSEMARY
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.
ORANGE ROSEMARY ROASTED CHICKEN
A delicious rosemary and orange flavored roast chicken that is a big hit with family and friends. Recipe works equally well with chicken pieces. As with the whole chicken baking time will vary as to the size of the chicken, with the pieces needing less baking time. This one will get you oohs and aahs before they have that first bite!
Provided by Gerry
Categories < 4 Hours
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and pat dry.
- Brush chicken with melted butter,season both inside and out with salt and pepper and rosemary, placing one clove garlic inside chicken.
- Place in roaster with the orange juice, quartered orange, and remaining clove of garlic.
- Roast uncovered in 350 oven until chicken is well browned, fork tender, and juices run clear when pierced with a fork about (1 1/2 to 2 hours).
- Make glaze by mixing marmalade and dry rosemary, brush onto chicken and bake for another 10 minutes.
ROASTED GARLIC ROSEMARY CHICKEN
Make and share this Roasted Garlic Rosemary Chicken recipe from Food.com.
Provided by Cocinero
Categories Whole Chicken
Time 1h55m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed. Place them on a baking sheet and drizzle them well with olive oil.
- Preheat oven to 350°, cook garlic for about 40 minutes or until you see that the garlic cloves have browned, and the head itself is soft. Remove and let cool for handling.
- Wash chicken and place in baking pan breast up.
- With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, and taking your time until you have loosened all the skin that you can reach.
- Make a small cut in the skin on top of the drumsticks, and insert the spoon into the cut, loosening all the skin on the legs and thighs.
- Gently squeeze all the garlic heads into a blender, the cloves will be soft and will slide out of the shell easily.
- Add the juice from half the lemon, the rosemary, and black pepper.
- Turn the blender on low and after mixture is working, slowly drizzle the olive oil into the mixture. Stop when mixture is mixed.
- Using either your fingers, a pastry bag, or however you can do it, (I just use my fingers and a spoon) insert about half of the mixture under the chicken skin and then gently press down on it to spread it around evenly under the skin.
- Place onion and lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil and sprinkle with Emeril's essence to taste.
- Bake in preheated oven at 350° for about 50 minutes or until almost done and the outside is browning nicely.
- Remove chicken and spread the remaining mixture over the chicken to cover.
- Return to oven and cook until the surface is browned and the chicken is tender.
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.
CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC
I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door.
Provided by TishT
Categories Whole Chicken
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Clean and dry the chicken.
- Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
- Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
- Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
- Make a small slit in skin on each wing.
- Insert a garlic piece and a rosemary sprig into each.
- Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
- Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
- Cut chicken and serve.
Nutrition Facts : Calories 424.9, Fat 31, SaturatedFat 8.8, Cholesterol 142.6, Sodium 133.2, Carbohydrate 0.7, Protein 33.6
More about "rosemary roasted whole chicken food"
ROAST CHICKEN WITH ROSEMARY AND LEMON - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 4
- Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
- Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
- Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
ROASTED ROSEMARY CHICKEN - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
GARLIC ROSEMARY WHOLE ROASTED CHICKEN - PEPPER DELIGHT
From pepperdelight.com
PAN-ROASTED CHICKEN WITH GRAPES, GARLIC, AND ROSEMARY
From foodandwine.com
ROASTED CHICKEN WITH ROSEMARY RECIPE - FOOD.COM
From food.com
ROSEMARY-ROASTED CHICKEN WITH ARTICHOKES AND POTATOES …
From foodandwine.com
WHOLE OVEN ROASTED CHICKEN (LEMON ROSEMARY) | FOODIECRUSH.COM
From foodiecrush.com
EASY ROSEMARY ROASTED CHICKEN | POULTRY RECIPES - WEBER INC.
From weber.com
HONEY-GLAZED ROAST CHICKEN WITH ROSEMARY AND RAW …
From rachaelrayshow.com
MAPLE ROSEMARY ROASTED SWEET POTATOES BEST RECIPES
From findrecipes.info
ROSEMARY OVEN ROASTED CHICKEN - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love