LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
LEMON-HERB ROAST CHICKEN DINNER
Here's the one-and-done chicken recipe you didn't know you needed-until now! It's easy enough to pull off with a couple of standard veggies, like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the chicken cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this dish a try, and we think you'll understand why we consider this the new essential chicken dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
- Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
- Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.
Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1/4 Chicken and 1 Cup Vegetables, Sodium 1090 mg, Sugar 5 g, TransFat 1 g
LEMON HERB ROASTED CHICKEN
The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
- Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
- Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.
HERB ROAST CHICKEN AND VEGETABLES
Here's a great recipe to pop in the oven while you enjoy a little time in the garden.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
- Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
- Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
- Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.
Nutrition Facts : Calories 475, Carbohydrate 28 g, Cholesterol 115 mg, Fiber 4 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 320 mg
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ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (610)Total Time 1 hr 25 minsServings 4
- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
HERB-AND-LEMON-ROASTED CHICKEN RECIPE BY GRACE PARISI
From foodandwine.com
Category Dinner, Spice Mix
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
- Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
LEMON & HERB ROASTED CHICKEN - MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (29)Calories 272 per servingCategory Entree
- NOTE: This chicken does best when prepped 24 hours in advance. If that’s not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavorful chicken.
- Set chicken on a clean plate then wash hands with hot soapy water. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. Season the exterior and interior cavity of the chicken with salt and pepper (as the recipe is written, about 3/4-1 Tbsp sea salt and 1-2 tsp black pepper). This sounds like a lot of salt, but there should be a generous layer of seasoning on the chicken so it flavors the meat well. (For a roughly 4 lb. chicken, we used about 1 Tbsp salt and 2 tsp black pepper total.)
- Insert the lemon and fresh rosemary into the cavity — this infuses more flavor and also makes for a more flavorful broth (if making broth afterward).
- Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). Wait 24-36 hours (ideally) or at least 8-10 hours to cook. At this time, be sure to wash hands with hot soapy water again and clean all surfaces well to avoid spreading bacteria.
JUICY LEMON-AND-HERB ROAST CHICKEN RECIPE - GREG …
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3/5 (4)Total Time 13 hrsAuthor Greg Vernick
- Stir together 12 cups water, apple cider, salt, soy sauce, brown sugar, garlic, kombu, thyme, rosemary, and bay leaf in a Dutch oven or large saucepan. Bring to a simmer over medium-high, stirring constantly, until salt and brown sugar dissolve, about 1 minute. Remove from heat, and let brine cool completely, about 2 hours.
- Remove giblets from chicken, and reserve for another use, if desired. Place chicken in Dutch oven with brine. Cover and chill 8 hours or overnight.
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