Roasted Lemon Herb Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Lemon Herb Roasted Chicken image

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.

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme

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



Roasted Lemon Herb Chicken image

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

2 teaspoons Italian seasoning
½ teaspoon seasoning salt
½ teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

LEMON-HERB-ROASTED CHICKEN

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 8



Lemon-Herb-Roasted Chicken image

Steps:

  • Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
  • Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
  • In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
  • Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
  • Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).

1 (4-pound) chicken
3 tablespoons salt
4 tablespoons butter, at room temperature
1 teaspoon freshly ground black pepper
2 tablespoons fresh rosemary, stems discarded before measuring, finely chopped
4 cloves garlic, minced
1 lemon, zested, then juiced
8 potatoes (ideally Yukon gold), halved

LEMON-HERB ROAST CHICKEN

We prefer roasting two small chickens instead of a single large bird-the smaller ones cook more evenly.

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 8



Lemon-Herb Roast Chicken image

Steps:

  • Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
  • Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
  • Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

2 3- to 4-pound chickens, giblets removed
Kosher salt and freshly ground pepper
6 tablespoons unsalted butter, at room temperature
4 lemons (2 zested and quartered, 2 cut into wedges)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chervil
1/2 cup chopped fresh chives
1/4 cup chopped fresh tarragon

ROASTED LEMON-HERB CHICKEN

Provided by Mary Nolan

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8



Roasted Lemon-Herb Chicken image

Steps:

  • Preheat the oven to 400 degrees F.
  • Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
  • Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
  • Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
  • Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
  • Carve the chicken and place on serving platter.

One 4 1/2-pound whole chicken, rinsed and patted dry
Kosher salt
Freshly ground black pepper
6 sprigs fresh rosemary
1/2 bunch fresh thyme
1 head garlic, cut in 1/2 horizontally
1 lemon, halved
Olive oil, for brushing

LEMON-HERB ROAST CHICKEN

Categories     Chicken     Herb     Poultry     Roast     Kid-Friendly     Lemon     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 11



Lemon-Herb Roast Chicken image

Steps:

  • Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin of chicken breast to loosen skin form meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining herb butter over outside of chicken. Season chicken with salt and pepper. Truss chicken to help hold shape.
  • Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 175°F. and juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.
  • Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits. Pour wine mixture into cup with pan juices. Add enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add flour; whisk until smooth and beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes. Season gravy with salt and pepper. Arrange lemon and rosemary around chicken on platter. Serve with gravy.

1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 large garlic cloves, minced
1 1/2 teaspoons grated lemon peel
1 6 1/2- to 7-pound roasting chicken
1/4 cup dry white wine
1 cup (about canned low-salt chicken broth
2 tablespoons all purpose flour
Lemon wedges
Rosemary sprigs

More about "roasted lemon herb chicken recipes"

HERB-AND-LEMON-ROASTED CHICKEN RECIPE - GRACE PARISI
2013-12-06 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. …
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°.
herb-and-lemon-roasted-chicken-recipe-grace-parisi image


LEMON HERB ROASTED CHICKEN - DAMN DELICIOUS
2018-06-11 Preheat oven to 425 degrees F. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken cavity with salt and pepper, to taste. Place chicken, breast side up, on a rack …
From damndelicious.net
lemon-herb-roasted-chicken-damn-delicious image


LEMON & HERB ROASTED CHICKEN - MINIMALIST BAKER RECIPES
2019-11-13 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 …
From minimalistbaker.com
lemon-herb-roasted-chicken-minimalist-baker image


LEMON HERB ROAST CHICKEN RECIPE - COUNTRY GROCER
Remove chicken from the oven, rest, covered in a warm place for 15 minutes and serve with your favourite sides. Variations Toss 4 boneless skinless chicken breasts and marinade into a container or plastic bag and marinate few hours …
From countrygrocer.com
lemon-herb-roast-chicken-recipe-country-grocer image


ROASTED LEMON AND HERB CHICKEN - JESSICA GAVIN
2017-02-13 Preheat the oven to 475°F. Wash, cut, and prepare all of the vegetables for the vegetable nest. Combine the onions, celery, fennel, corn, tomatoes, carrots, sweet potatoes, …
From jessicagavin.com


TOP 48 BEST LEMON CHICKEN RECIPE EVER RECIPES
25 Lemon Chicken Recipes . 6 days ago allrecipes.com Show details . Quick Chicken Piccata. Chef John's chicken piccata … Greek Lemon Chicken and Potatoes. Looking for an …
From hercules.dixiesewing.com


ROASTED LEMON HERB WHOLE CHICKEN RECIPE | SIDECHEF
Stuff chicken with Fresh Rosemary (2 sprigs) , Fresh Thyme (4 sprigs) , Lemon (1) . Step 4. In a 10-inch cast iron skillet, heat up Olive Oil (2 Tbsp) over medium-high heat, about 2 minutes. …
From sidechef.com


LEMON AND HERB ROASTED CHICKEN RECIPE - THE SPRUCE EATS
2021-12-03 Gather the ingredients. Preheat oven to 350 F/180 C/Gas 4. Rub inside of the chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, celery, and a …
From thespruceeats.com


ROASTED CHICKEN - BUDGET BYTES
2022-11-02 Add the garlic and the lemon into the cavity of the chicken. Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the …
From budgetbytes.com


RECIPE: ROASTED LEMON-HERB CHICKEN | WHOLE FOODS MARKET
Remove chicken from the lemon juice mixture and pat dry. In a clean large bowl, combine oil, herbs and pepper. Add chicken and toss to coat. Cover and refrigerate for four to six hours to …
From wholefoodsmarket.com


ROASTED LEMON HERB CHICKEN - STAGE.ELEMENT.ALLRECIPES.COM
A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish.
From stage.element.allrecipes.com


LEMON-HERB ROASTED CHICKEN MEAL FOR 4 | NORTHSIDE BUCKHEAD
Details. Juicy roasted bone-in chicken rubbed with a blend of parsley, thyme, sage, rosemary and lemon zest — cut into quarters for easier serving. Classic sides perfectly complement. …
From wholefoodsmarket.com


HERB ROAST CHICKEN WITH VEGETABLES | DIABETES AUSTRALIA
Preheat the oven to 180°C. Lightly spray a large roasting tray with the oil. Pat dry the chicken with paper towel. In a small bowl, mix together garlic, mixed herbs and a generous amount of …
From diabetesaustralia.com.au


LEMON HERB ROASTED CHICKEN — LET'S DISH RECIPES
Instructions. Preheat oven to 350 degrees. Rinse chicken in cool water, then pat dry with paper towels; set aside. In a small bowl, combine Italian seasoning, garlic powder, season salt and …
From letsdishrecipes.com


LEMON & HERB ROASTED CHICKEN THIGHS - MINIMALIST BAKER RECIPES
2022-11-16 Preheat oven to 375 degrees F (190 C) and place a 10-inch cast iron skillet (or other oven-safe skillet) on the stovetop. In a small bowl, combine the Italian herbs, sea salt, red …
From minimalistbaker.com


HERB ROASTED CHICKEN WITH CRANBERRY RED WINE SAUCE | BLOG
2022-12-02 Preheat the oven to 170°C and line a baking tray with parchment paper. Chop thyme, parsley, and rosemary and add them to the butter along with salt and pepper, and mix …
From licious.in


LEMON AND HERB ROAST CHICKEN - PUREWOW
2015-02-02 Preheat the oven to 425°F. Line a baking sheet with aluminum foil and place a roasting rack on top. 2. Rinse the chicken and pat dry very well with paper towels. Bend the …
From purewow.com


ROASTED LEMON HERB CHICKEN - TEST.ELEMENT.ALLRECIPES.COM
A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish.
From test.element.allrecipes.com


ROASTED LEMON HERB CHICKEN BREASTS - RECIPES | PAMPERED CHEF …
Directions. Preheat oven to 400°F (200°C). Using Simple Slicer on #3 setting, slice 2 of the lemons. Combine oil and honey in a small bowl; mix well. In another small bowl, snip parsley …
From pamperedchef.ca


LEMON AND HERB SEA BASS IN GARLIC BUTTER RECIPE | HELLOFRESH
Roast until the edges are crispy and slightly charred, 10-15 mins. Meanwhile, melt the butter (see pantry for amount) in a large frying pan on medium-high heat with a drizzle of oil. Pat the sea …
From hellofresh.co.uk


SLOW-COOKER CREAMY LEMON HERB CHICKEN IS A TOTAL CROWDPLEASER
2022-11-30 Step 1 Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, …
From delish.com


Related Search