HERB AND CITRUS OVEN ROASTED CHICKEN
Provided by Georgia
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
- Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
- Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
CITRUS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
- In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
AMALFI LEMON CHICKEN
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl combine the lemon zest, thyme, rosemary and salt.
- Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Lay the lemon slices in the olive oil down the middle of the tray as a "rack" for the chicken. Sprinkle one-third of the salt rub on the underside of the chicken. Turn the chicken over and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken, skin side up, on the bed of lemons and drizzle with the remaining 2 tablespoons of olive oil. Roast, basting every 15 minutes, until golden brown and an instant read thermometer read 160 degrees F in the thigh, 40 to 45 minutes. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
- Meanwhile, using a fork, mash the lemon pulp into the juices on the baking sheet, discarding the rind. Mix the pulp into the drippings and use this mixture to spoon over the chicken just before serving.
CITRUS-HERB ROAST CHICKEN
This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.
Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.
CITRUS-MARINATED CHICKEN
This juicy, zesty chicken stars in many of my family's summer meals. While there are a million ways to dress up poultry, you'll find yourself turning to this recipe again and again. It's that quick and easy! -Deborah Gretzinger, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 161mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
ZESTY CITRUS CHICKEN
Make and share this Zesty Citrus Chicken recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.
- Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
- Preheat oven to 350°.
- Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken.
- Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.
Nutrition Facts : Calories 319.1, Fat 4.7, SaturatedFat 0.9, Cholesterol 98.7, Sodium 505.3, Carbohydrate 29.9, Fiber 3.1, Sugar 15.7, Protein 40.9
ZESTY LEMON CHICKEN
Steps:
- Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
- In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
- In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
- Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
- Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.
ZESTY HERB CITRUS CHICKEN
The flavors of citrus fruits add zest to this marinade for boneless chicken breasts or bone-in chicken parts. Serve with wedges of the lightly grilled fruit.
Provided by Grill Mates
Categories Entrees,
Yield 6
Number Of Ingredients 6
Steps:
- Mix Marinade Mix, peel, juice, oil and water in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
Nutrition Facts : Calories 188 Calories
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN
Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.
Provided by Mildred Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
- Preheat the grill for medium heat.
- Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g
ZESTY CITRUS BROWN SUGAR BOURBON CHICKEN
Make and share this Zesty Citrus Brown Sugar Bourbon Chicken recipe from Food.com.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 24m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix Marinade Mix, oil, orange peel and juice in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium-high heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. If desired, grill orange slices 30 seconds per side. Serve chicken with grilled orange slices.
Nutrition Facts : Calories 193.3, Fat 9.8, SaturatedFat 1.5, Cholesterol 72.6, Sodium 131.7, Carbohydrate 0.9, Sugar 0.7, Protein 24.1
ZESTY HERB GRILLED CHICKEN
Great taste is easy when you start with Grill Mates® Marinade. The blended herb flavor is accented by the perfect amount of heat.
Provided by McCormick Kitchens
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix Marinade Mix, water, oil and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning frequently.
Nutrition Facts : Calories 379.2, Fat 25, SaturatedFat 5.9, Cholesterol 117.5, Sodium 109.9, Protein 36.5
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HERB AND CITRUS GRILLED CHICKEN - CTV
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- Place herbs, garlic, ginger, lemon and lime juice, yogurt, olive oil, paprika, salt and pepper in a blender and blend until smooth.
- Place chicken in a resealable zip top bag and add marinade. Seal the bag and ensure all the chicken is coated in the marinade. Refrigerate the chicken for at least two hours or overnight.
- Pre-heat your bbq to medium heat and oil the grills. Using tongs, remove chicken from marinade and place on the grill skin side down. Grill for four to five minutes or until the skin has nicely crisped. Turn the chicken and continue to grill for an additional eight to ten minutes, flipping every few minutes. To ensure your chicken is properly cooked insert a meat thermometer into the thickest part of the thigh. The chicken is done when it reaches 165°F.
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