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.
CITRUS-MUSTARD ROASTED CHICKEN
Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.
LEMON-MUSTARD ROASTED CHICKEN
Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Mix mustard, lemon juice and oil until blended.
- Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
- Bake 40 min. or until chicken is done (165°F).
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g
LEMON ROASTED CHICKEN
In this family-friendly recipe from Casey Coleman of Tallahassee, Florida, the chicken develops a delicate, citrusy fragrance and flavor. Simply stuff lemon wedges and a handful of fresh herbs into the cavity before roasting.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Stuff rosemary and 1 cut lemon into chicken cavity. Tuck wings under and tie chicken legs together with kitchen twine. Set chicken on a rack in a roasting or baking pan.
- Rub chicken all over with oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of the thigh (avoiding bone), 45 to 50 minutes. Serve with fresh lemon quarters.
Nutrition Facts : Calories 493 g, Fat 29 g, Fiber 2 g, Protein 52 g
ROASTED LEMON CHICKEN
This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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
PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD
This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!
Provided by MarieRynr
Categories Whole Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F.
- Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
- Insert the parsley sprig, basil or rosemary under the skin.
- Season the chicken generously on both sides with salt and pepper.
- Heat an oven-proof skillet large enough to hold the chicken over high heat.
- Add the olive oil and swirl it in the skillet.
- As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
- Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
- Carefully turn the chicken skin side up.
- Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
- When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
- Pour off all but a thin glaze of fat from the skillet.
- Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
- Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
- Turn down the heat and add the mustard, stirring briskly with a wire whisk.
- Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
- Season to taste with salt and pepper and stir in half of the parsley or basil.
- To serve, spoon the sauce into the centers of two to four heated plates.
- With a large sharp knife, cut the chicken into two halves or four equal pieces.
- Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.
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