GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
CITRUS CHICKEN
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside. , In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
Nutrition Facts : Calories 305 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 979mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein.
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.
ROSEMARY-LEMON CHICKEN WITH VEGETABLES
You can prep this chicken dinner quickly, then roast it in the oven. You'll end up with lots of extra vegetables to use another night, in our Baked Egg Custard with Cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a blender, combine lemon juice, oil, garlic, and rosemary; season generously with salt and pepper. Puree until marinade is smooth. Place chicken in a shallow glass baking dish or large resealable plastic bag. Pour half the marinade over chicken (reserve other half for vegetables); toss to coat. Let marinate 15 minutes at room temperature (or cover dish with plastic and refrigerate up to 24 hours). Lift chicken from marinade, and place on a large rimmed baking sheet; set aside. Discard marinade.
- Meanwhile, on another large rimmed baking sheet, toss potatoes and mushrooms with reserved marinade; season generously with salt and pepper.
- Place both baking sheets in oven, with chicken on top rack. After 20 minutes, rotate sheets from top to bottom; 10 minutes later, scatter tomatoes over vegetables. Continue roasting until chicken is cooked through (an instant-read thermometer inserted in the thickest part, avoiding bone, should register 165 degrees, and potatoes and mushrooms are tender and golden brown, about 10 minutes more.
- Set aside about a third (3 cups) of the vegetables to cool; cover with plastic, and refrigerate to use later for Baked Egg Custard with Cheese. Serve chicken with remaining vegetables and, if desired, garnish with rosemary sprigs.
Nutrition Facts : Calories 613 g, Fat 26 g, Fiber 4 g, Protein 61 g
BAKED LEMON CHICKEN AND VEGETABLES
A one-dish, baked lemon chicken meal that creates its own rich sauce. Kind of Greek in flavor... and good cold, too.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange lemon slices in a single layer on the bottom of a 9x13-inch baking dish.
- Combine garlic, lemon juice, olive oil, rosemary, lemon zest, salt, and pepper in a large bowl. Toss in chicken, potatoes, tomatoes, and olives to coat. Lay chicken over lemon slices in the dish, then top with vegetable mixture.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and potatoes are tender, about 50 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C). Toss one more time in the dish to coat with sauce before serving.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 17.6 g, Cholesterol 71.6 mg, Fat 15.8 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 3.8 g, Sodium 389.5 mg, Sugar 0.9 g
More about "citrus chicken with vegetables recipes"
ITALIAN-STYLE SHEET PAN CHICKEN & VEGETABLES - THE …
From themediterraneandish.com
4.8/5 (100)Calories 220 per servingCategory Main Course
- Place the cut veggies in a large mixing bowl. Add chicken pieces and minced garlic. Season with kosher salt and black pepper. Add spices. Now add lemon zest, lemon juice, vinegar, and a generous drizzle of extra virgin olive oil. Give everything a good toss to combine, making sure the veggies and chicken pieces are evenly coated.
- Bake in heated oven for about 20 minutes until chicken is fully cooked through. If you want more color, place under the broiler briefly.
SHEET PAN SKINNY LEMON PEPPER CHICKEN AND VEGETABLES
From averiecooks.com
4.8/5 (12)Total Time 24 minsCategory 30-minute MealsCalories 423 per serving
- Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
- Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and add the broccoli, bell peppers, onions, evenly drizzle with olive oil, evenly season with lemon pepper, and toss with your hands to distribute the oil and seasoning.
- Add the chicken to the baking sheet, including extra marinade from the bag, and stir to combine it with the vegetables.
LEMON ROSEMARY CHICKEN THIGHS + VEGETABLES - 30 …
From boulderlocavore.com
CHILI AND CITRUS RUBBED CHICKEN WITH ROASTED VEGETABLES
From yummly.com
ONE POT CHICKEN VEGETABLES RECIPE – HEALTHY CHICKEN …
From eatwell101.com
CREAMY CHICKEN AND SPRING VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
30 SIDE DISHES FOR CHICKEN - ALLRECIPES
From allrecipes.com
LEMON CHICKEN MEATBALL SOUP
From howsweeteats.com
LEMON CHICKEN ORZO SOUP | THE RECIPE CRITIC
From therecipecritic.com
ROAST WHOLE CHICKEN WITH GARLIC AND HERBS - FAMILYSTYLE FOOD
From familystylefood.com
GRILLED CHICKEN PAILLARD WITH PERUVIAN CITRUS, HERB & AJI AMARILLO ...
From azestforlife.com
BRAISED CHICKEN THIGHS WITH SPRING VEGETABLES - SOUTHERN LIVING
From southernliving.com
LEMON CHICKEN WITH VEGETABLES - DAVITA
From davita.com
HIBACHI CHICKEN (ONE PAN 30-MINUTE DINNER!) - WHOLESOME YUM
From wholesomeyum.com
ROASTED CHICKEN WITH LEMON AND VEGETABLES - COMFORTABLE FOOD
From comfortablefood.com
BEST ONE-PAN LEMON CHICKEN & ORZO RECIPE - HOW TO MAKE ONE …
From delish.com
ROSEMARY LEMON CHICKEN WITH VEGETABLES - RECIPE DETAILS
From fatsecret.com
LEMON BUTTER SHEET PAN CHICKEN WITH ROASTED VEGETABLES
From sidechef.com
LEMON CHICKEN PASTA WITH PARMESAN, GARLIC & ROASTED VEGETABLES
From carlsbadcravings.com
EASY SLOW COOKER LEMON CHICKEN RECIPE - MAKING FRUGAL FUN
From makingfrugalfun.com
LEMON CHICKEN WITH VEGGIES (+VIDEO) | LIL' LUNA
From lilluna.com
LEMON CORIANDER SOUP WITH CHICKEN | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
CITRUS SALAD WITH CHICKEN AND SHAVED VEGETABLES
From marketing.heinens.com
SPRING COMES EARLY WITH THIS BRIGHT, COZY DINNER
From nytimes.com
ONE-POT LEMON CHICKEN WITH VEGETABLES - JESSICA GAVIN
From jessicagavin.com
AIR FRYER RECIPE: CHICKEN BREAST AND VEGETABLES WITH RICE
From reddit.com
SHEET-PAN CHICKEN WITH ROASTED SPRING VEGETABLES & LEMON …
From eatingwell.com
IRISH VEGETABLE BARLEY SOUP RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PERFECT GARLIC ROASTED CHICKEN WITH VEGETABLES - THE RECIPE CRITIC
From therecipecritic.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #dietary #meat
You'll also love