Roasted Chicken With Lemon Confit Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
• Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
• Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
• Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
• Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Steps:

• Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry.
• In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper.
• Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine.
• Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper.
• Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.
• Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken.
• Roasted Chicken Variations:
• Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
• Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.

Steps:

• Heat oven to 325 degrees. Season chicken with salt and pepper.
• If the carrots have their green tops, trim them so that the stems are about 1/2- to 1-inch long. Save the greens for garnish or for using in salsa verde or pesto. (They can be treated like parsley.)
• Arrange chicken in a large shallow baking dish or shallow braising pot - about 2 1/2 to 3 quarts - so that the legs are snug and lying flat. Scatter garlic head halves, carrots, lemon slices and oregano sprigs among the chicken pieces, nestling everything in there. (It's O.K. if the carrots stick out a bit.) Pour the olive oil over the chicken and vegetables. (Yes, you're using all that oil! Don't worry, it can be repurposed; see Tip.) Season again with salt and pepper.
• Place in the oven, uncovered, and roast until the chicken is so tender it nearly falls off the bone and the carrots and lemons are nicely caramelized, 55 to 65 minutes.
• Remove from oven and let cool slightly. Divide chicken, vegetables and lemons among plates (or serve straight from the dish it was cooked in). Scatter with carrot tops, if you have them, and more oregano before eating. Reserve the leftover schmaltzy olive oil in the baking dish for another purpose.

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.

Steps:

• Make the chicken confit. Heat oven to 250. Season the chicken legs with salt and pepper, and place in a pan just large enough to fit them comfortably. Add oil, thyme and garlic, place on stovetop over medium heat and cook until the oil just begins to bubble.
• Transfer pan to oven, uncovered. Cook for 1 1/2 to 2 hours, until the meat is easily pierced with a thin-bladed knife. (Adjust oven temperature up or down to make sure oil is just bubbling.) Allow to cool, then remove chicken from oil and place on a plate. Place in refrigerator until ready to cook. Strain oil, and reserve, covered, in the refrigerator. Chicken can be cooked a few days ahead of use.
• Make the potatoes. Heat oven to 425. Place the potatoes in a roasting pan, and toss with 2 to 3 tablespoons of the reserved oil. Arrange the potatoes cut side down on the pan, and place in the oven, until golden and crisp, approximately 40 minutes to an hour. Remove from oven, and salt to taste.
• Finish the chicken confit. Put 3 tablespoons of the reserved oil into a pan set over medium heat. When it shimmers, add the chicken, and cook, turning once or twice, until both sides are nicely crisp and brown, approximately 15 minutes. Serve hot or at room temperature.
• Make the parsley salad. Combine parsley leaves, shallots and olives in a medium-size bowl. In a small bowl, whisk together the lemon juice, 3 tablespoons of the reserved oil and the mustard. Season with salt and pepper to taste, then toss the parsley and the dressing together.
• To serve, place a chicken leg and half of the potatoes and parsley salad on each plate.

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.

Steps:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Cook garlic, thyme, and 3/4 cup oil in a 1- to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
• While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.
• Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.

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.

Steps:

• Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Steps:

• Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.