ROAST CHICKEN WITH LEMON
Steps:
- Working carefully to prevent tearing, loosen the skin over as much of the chicken as possible by slipping your hand under it. Rub the chicken flesh lightly with salt, and slide the herbs under the skin. (You should be able to see them through the skin.)
- Place all the lemon in the chicken's cavity, and cover the chicken in plastic wrap or foil. Refrigerate overnight.
- Heat oven to 400 degrees. Lightly coat the bottom of a roasting pan with olive oil. Unwrap the chicken and place it breast side up in the pan, surrounded by any vegetables to be roasted. Drizzle the vegetables with oil, turning them to coat well. Roast for 20 minutes, then baste the chicken and vegetables with pan juices. If there are no juices, add 1/4 cup water to the pan, scraping the bottom, and baste.
- Reduce temperature to 325 degrees. Continue basting every 10 to 15 minutes until the juices run clear when the chicken is pierced at the thigh, about 20 minutes to a pound. Roast vegetables until browned and caramelized, removing when cooked to taste.
- Transfer the chicken to a platter and keep warm. Remove the lemon from the cavity and place in the roasting pan, mashing it a bit to release the juices. Place pan on low heat and add the chicken stock, scraping the bottom of the pan. Carve the chicken, adding any juices to the pan. Pour the hot juices into a pitcher or gravy boat. Serve the chicken and vegetables, passing the juices separately.
ROAST CHICKEN WITH LEMON AND FIGS
This recipe is one of those "gee that looks good" as you flip through your cookbooks looking for meal ideas. When you actually do make it, the recipe, to me, is a wonderful treat. I found this recipe in a Weight Watchers cookbook. 6 points
Provided by Amber of AZ
Categories One Dish Meal
Time 50m
Yield 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Spray a 9 X 13-inch baking dish with nonstick spray.
- Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
- Place the lemon slices and the figs in the baking dish.
- You may want extra lemon slices.
- They are really good to eat after they have been cooking under the chicken.
- Arrange the chicken breast or pieces.
- Sprinkle with salt and pepper.
- Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
- Stir in the brown sugar, vinegar and water.
- Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
- Roast the chicken 35 minutes.
- Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
- With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
- Discard the fat from the pan drippings; spoon over the chicken.
Nutrition Facts : Calories 381.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 332.6, Carbohydrate 34.2, Fiber 3.9, Sugar 26.8, Protein 31.7
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.
FIG AND LEMON CHICKEN
Make and share this Fig and Lemon Chicken recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
- Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.
- Arrange chicken thighs on top, then pour vinegar mixture over chicken.
- Finally, sprinkle with salt and dried parsley to taste.
- Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
- With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.
- Skim fat from cooking juices, then pour over chicken as sauce.
- Garnish with fresh parlsey and serve.
EGYPTIAN LEMON CHICKEN WITH FIGS
This is a slight adaptation of a recipe found at Recipes4us.co.uk. The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together & even easier to eat! :D
Provided by Tinkerbell
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
- Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
- Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
- Sprinkle with the thyme and salt.
- Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
- Sprinkle with cilantro and serve immediately.
ROSEMARY & LEMON ROAST CHICKEN
This Italian-inspired roast chicken couldn't be easier, but the result is really special
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
- Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium
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
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- Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
- Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
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- Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.
- Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside.
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