Roast Chicken With Lemon And Rosemary Recipes

Steps:

• Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop them; reserve the sprigs. Grate the zest from 1 lemon.
• In a small glass or ceramic bowl, combine sliced onion, chopped rosemary, lemon zest, vinegar, mustard, juice from zested lemon, salt, and pepper. Mix well, and set mixture aside.
• Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves.
• Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary "skewer"; in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight.
• Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot.
• Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh (1 hour and 30 minutes to 1 hour and 45 minutes); turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium.
• Let the chicken sit 10 minutes. Remove onion and lemon from cavity. Carve, and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking pan with aluminum foil. Place a rack on top of foil.
• Rub olive oil on both sides of chicken and generously season with salt and black pepper. Arrange lemon slices and rosemary on the rack and place chicken, skin-side up, onto the rack.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a serving platter and tent a piece of aluminum foil over it. Discard lemon and rosemary and remove rack.
• Pour wine into the baking pan and gently loosen the bits of food in the pan with a wooden spoon, being careful not to tear the foil. Strain pan juices into a saucepan and bring to a boil; cook until sauce is slightly reduced, about 5 minutes. Spoon sauce over chicken.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
• Place the chicken on a roasting rack set inside a roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

Steps:

• Preheat the oven to 350 degrees F.
• Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
• Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

Steps:

• Preheat oven to 450 degrees F.
• Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Steps:

• Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
• Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
• Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
• Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
• To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Steps:

• Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
• So, here's the directions.
• Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
• In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
• Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
• Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.

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.