Bricked Rosemary Chicken With Lemon Bobby Flay Recipes

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BUTTERFLIED CHICKEN WITH LEMON, GARLIC AND BASIL

Provided by Bobby Flay

Time 2h40m

Yield 8 servings

Number Of Ingredients 7



Butterflied Chicken with Lemon, Garlic and Basil image

Steps:

  • Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Loosen the skin around the breast, and place 1 lemon slice and 4 basil leaves on each breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally, 15 to 20 minutes. Place on a large serving platter.
  • NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat.

1 cup olive oil
8 cloves garlic, coarsely chopped
1/2 cup fresh lemon juice (2 to 3 lemons)
4 chickens (2 1/2 pounds each) butterflied (see Note)
8 lemon slices
32 basil leaves
Kosher salt and freshly ground pepper

POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 6h10m

Yield 6 servings

Number Of Ingredients 13



Potted Chicken Breasts with Lemon and Rosemary image

Steps:

  • In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
  • Return to room temp.
  • Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
  • Reheat over medium heat. Serve with crusty bread.

Nutrition Facts : Calories 231 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 439 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 21 grams, Sugar 3 grams

1/4 cup EVOO
2 carrots, chopped
1 onion, chopped
2 to 3 ribs celery, chopped with leafy tops
3 to 4 cloves garlic, thinly sliced
Zest and juice of 1 lemon
About 3 tablespoons rosemary, chopped
6 small pieces bone-in, skin-on chicken breast
Salt and pepper
1 cup dry red or white wine
2 tablespoons tomato paste
1 cup chicken stock
Crusty bread

BRICKED ROSEMARY CHICKEN WITH LEMON - BOBBY FLAY

"A Tuscan classic! The brick technique ensures a crisp exterior with a moist and juicy interior. The sprinkling of lemon zest and herbs keeps it tasting fresh. Butterflying the chicken is an easy procedure with the right knife or pair of kitchen shears (*see directions below), but you can always ask a butcher to do it for you. " Bobby Flay.

Provided by BecR2400

Categories     Whole Chicken

Time 1h30m

Yield 2 Butterflied Chickens, 6 serving(s)

Number Of Ingredients 11



Bricked Rosemary Chicken With Lemon - Bobby Flay image

Steps:

  • Whisk together the oil, lemon juice, 1 tablespoon of the zest, 6 cloves of the garlic, and 3 tablespoons of the rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  • Combine the parsley with the remaining 2 teaspoons lemon zest, 4 cloves of garlic, 1 tablespoon rosemary, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl and set aside.
  • Heat your grill to medium. Wrap 4 bricks in aluminum foil and set aside.Remove the chickens from the marinade, shaking off the excess, and season both sides with the remaining 1 teaspoon salt and 1 teaspoon pepper. Place the chickens breast side down on the grill and place 2 bricks on top of each chicken. Grill the chickens for 8 to 10 minutes, turn the chickens over, and replace the bricks. Close the cover and continue cooking for 8 to 10 minutes until cooked through (160 to 170 degrees F).
  • Transfer the chickens to a cutting board and let rest for 10 minutes. Cut into quarters and sprinkle with the fresh lemon mixture. Serve with grilled lemon wedges.
  • *To Butterfly Chicken:.
  • Place the chicken breast side down on a cutting board and cut along each side of the backbone using kitchen shears or a sharp knife. Remove the backbone and discard. Turn the chicken breast side up and pull out each side where the backbone was removed. Using the heel of your hand to press down on the breast, break the breastbone to flatten the chicken.

Nutrition Facts : Calories 1055.3, Fat 79.7, SaturatedFat 21.5, Cholesterol 325.1, Sodium 668.8, Carbohydrate 3.3, Fiber 0.7, Sugar 0.4, Protein 76.8

1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon zest
2 teaspoons finely grated lemon zest
10 garlic cloves, finely chopped
4 tablespoons chopped fresh rosemary leaves
2 whole chickens, about 3 pounds each, skin removed, butterflied (*see below)
3 tablespoons finely chopped flat leaf parsley
1 1/4 teaspoons kosher salt
1 1/4 teaspoons fresh ground black pepper
grilled lemon wedge (see Grilled Lemons, Grilled Lemons)

TUSCAN ROSEMARY-SMOKED WHOLE CHICKENS

Provided by Bobby Flay

Categories     main-dish

Time 6h10m

Yield 4 servings

Number Of Ingredients 11



Tuscan Rosemary-Smoked Whole Chickens image

Steps:

  • For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
  • Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
  • Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
  • Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours.

2 cups low-sodium chicken broth
1/2 cup kosher salt
1/4 cup clover honey
2 tablespoons sugar
2 teaspoons black peppercorns
8 large sprigs fresh rosemary
4 cloves garlic, smashed
4 cups ice cubes
One 4-pound chicken, excess fat trimmed
Canola oil
Freshly ground black pepper

ROSEMARY MARINATED CHICKEN WITH ROASTED LEMON SAUCE, CAPERS AND HERBED POTATO GALETTE

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 24



Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette image

Steps:

  • Combine oil, rosemary, garlic and onion in a large bowl. Add the chickens and turn to coat, cover and refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Remove chicken from marinade, truss, and season with salt and pepper to taste. Heat roasting pan over high heat and sear bird. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the pan juices until the chicken is cooked through and golden brown, 30 to 35 minutes more.
  • Preheat oven to 350 degrees F. Heat a medium saute pan over high heat until almost smoking. Rub the cut side of the lemon with olive oil and sear in the hot pan cut side down. Turn the lemons over and place the pan in the oven and cook until almost soft. Reserve and serve as a garnish.
  • Place lemon juice in a nonreactive pan over high heat and reduce to 1/4 cup. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the carrots, celery and onions and cook until soft. Raise the heat to high and add the wine and the port and cook until dry. Add the chicken stock and cook to a sauce consistency. Strain through a fine strainer into a clean saucepan. Add the reduced lemon juice and cook for 2 to 3 minutes. Add the capers and butter and season with salt and pepper to taste.
  • Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

3/4 cup olive oil
6 sprigs fresh rosemary
8 cloves garlic, coarsely chopped
1 small onion, coarsely chopped
2 chickens, about 2 1/2 pounds each
Salt and pepper
4 lemons, sliced in half horizontally
Olive oil
3 cups freshly squeezed lemon juice
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 cup red wine
1/2 cup port
4 cups chicken stock
2 tablespoons cold unsalted butter
2 tablespoons capers, drained
Salt and pepper
4 large Idaho potatoes
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped flat leaf parsley
Salt and freshly ground pepper
3 tablespoons olive oil

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 8



Butterflied Chicken with Thyme, Lemon and Garlic image

Steps:

  • Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
  • Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
  • Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

1/2 cup canola oil
2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
2 tablespoons grated lemon zest
1 tablespoon chopped onion
Pinch crushed red pepper flakes
1 (3-pound) whole chicken, butterflied
Salt and freshly ground black pepper

CHICKEN UNDER A BRICK

It isn't easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn't seem terribly pristine, it can be wrapped in foil.)

Provided by Mark Bittman

Categories     easy, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7



Chicken Under a Brick image

Steps:

  • Place the chicken on a cutting board, skin side down, and using your hands, press down hard to make it as flat as possible. Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator for up to a day (even 20 minutes of marinating boosts the flavor).
  • When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait about 30 seconds for it to heat up.
  • Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.
  • Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast 10 minutes more, or until done (large chickens may take an additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 27 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 0 grams, TransFat 0 grams

1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone removed
1 tablespoon fresh minced rosemary or 1 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
1 tablespoon peeled and coarsely chopped garlic
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary, optional
1 lemon, cut into quarters

ROSEMARY BRICKED GRILLED CHICKEN

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7



Rosemary Bricked Grilled Chicken image

Steps:

  • Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
  • Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

1 cup olive oil
1/4 cup fresh lemon juice
6 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
2 (3-pound) chickens, butterflied
Salt and freshly ground black pepper
Lemon wedges, for garnish

ROASTED ROSEMARY CHICKEN WITH LEMON/SOY SAUCE

This was originally a Kikkoman Soy Sauce recipe advertised in a magazine. We really like it. It's great with lemon rice and roasted vegetables.

Provided by PanNan

Categories     Whole Chicken

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 7



Roasted Rosemary Chicken with Lemon/Soy Sauce image

Steps:

  • Remove and discard giblets and neck from chicken.
  • Rinse chicken under cold running water; drain well and pat dry.
  • Place chicken breast side up, on rack in shallow roasting pan.
  • Blend soy sauce, lemon juice, oil, rosemary and garlic.
  • Brush chicken cavity and skin thoroughly with mixture, then place lemon halves in cavity.
  • Roast at 350 for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185, brushing with soy/lemon mixture every 30 minutes.
  • Remove chicken from oven and let stand 10 minutes before carving.

4 lbs whole chickens
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons dried rosemary or 2 teaspoons fresh rosemary, crumbled
2 cloves garlic, pressed
1 lemon, cut in half

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