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 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.
HERB CHICKEN SOUP WITH SPRING VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.
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
CHICKEN AND SPRING VEGETABLE PARCELS WITH LEMON AND HERB BUTTER
Make and share this Chicken and Spring Vegetable Parcels With Lemon and Herb Butter recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the butter, grated lemon zest and herbs. Preheat the oven to 400ºF.
- Take 4 squares of foil and divide the vegetables between them, place a piece of chicken on top.
- Spread over some of the lemon & herb mixture, season generously with salt and freshly ground black pepper, then sprinkle over the lemon juice. Fold the edges of the foil together, sealing tightly then place on a baking tray.
- Cook for 25-30 minutes, until the vegetables are tender and chicken cooked through.
Nutrition Facts : Calories 895.5, Fat 20.9, SaturatedFat 11.8, Cholesterol 114.2, Sodium 338.3, Carbohydrate 135.2, Fiber 21.7, Sugar 17.9, Protein 50.1
More about "chicken and spring vegetable parcels with lemon and herb butter recipes"
HERB CHICKEN WITH SPRING VEGETABLES (SHEET PAN MEAL)
From easychickenrecipes.com
Ratings 6Calories 298 per servingCategory Main Course
LEMON GARLIC BUTTER HERB CHICKEN WITH ASPARAGUS
From therecipecritic.com
BEST LEMON CHICKEN {BUTTERY SAUCE!} - COOKING CLASSY
From cookingclassy.com
HERB-AND-LEMON-ROASTED CHICKEN RECIPE BY GRACE PARISI
From foodandwine.com
LEMON-ROASTED MIXED VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
LEMON HERB BUTTER ROAST CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
SHEET-PAN CHICKEN WITH ROASTED SPRING VEGETABLES
From eatingwell.com
Reviews 11Category Healthy Baked Chicken Breast RecipesRatings 11Calories 306 per serving
QUICK SKILLET-ROASTED CHICKEN WITH SPRING VEGETABLES
From foodandwine.com
5/5 (7)Total Time 55 minsServings 4
ROAST CHICKEN WITH LEMON, HERB AND PARMESAN BUTTER RECIPE
From lovefood.com
CHICKEN AND VEGETABLE PARCELS - RECIPES - HEALTHIER FAMILIES
From nhs.uk
CHICKEN AND VEGETABLE PARCELS | DINNER RECIPES | GOODTO
From goodto.com
CREAMY CHICKEN AND SPRING VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
ROAST CHICKEN WITH SPRING VEGETABLES | RECIPES - BAREFOOT …
From barefootcontessa.com
LEMON & HERB GRILLED CHICKEN WITH SPRING VEGETABLE SALAD …
From paleoleap.com
CRUNCHY GARLIC AND HERB CHICKEN PARCELS | DINNER RECIPES | GOODTO
From goodto.com
You'll also love