Rosemary Lemon Pepper Chicken Recipes

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:

• Brine the chicken: Using your fingers, rub bay leaf and thyme sprigs until fragrant. In a large nonreactive container, combine 1 gallon cold water with the herbs, salt, sugar, lemon and peppercorns. Stir until sugar and salt dissolve. Add chicken, making sure pieces are completely submerged. Cover and refrigerate for 8 to 12 hours.
• Make the rub: Combine peppercorns, parsley and rosemary in a mortar or a small food processor. Crush together until peppercorns are finely ground. Mix in mustard, vinegar, lemon zest and juice, garlic and anchovy paste. Rub should be thick, but not stiff; loosen with a little olive oil if needed. Taste and season with salt if necessary.
• Remove chicken from brine and rinse under cold running water. Thoroughly pat it dry with paper towels. Once paper towels come away completely dry, smear the skin with the rub until evenly coated.
• Place the chicken, skin side up, on a cooling rack set over a rimmed baking sheet. Refrigerate for 12 to 24 hours, or until the rub dries and doesn't smudge easily when prodded.
• Cook the chicken: Remove chicken from refrigerator 1 hour before roasting. Heat oven to 400 degrees.
• Slick a large, heavy pan, preferably cast iron, with a thin coating of oil and set over medium heat. When oil is shimmering-hot, lay chicken in pan, skin side down. Press down slightly on the pieces so their skin is in maximum contact with the pan. Raise heat to medium-high and sear chicken for 7 minutes, or until edges turn golden brown. You should hear a steady, loud sizzle, but no popping sounds; reduce heat if needed.
• Without flipping pieces, transfer pan to oven and roast for 17 minutes, or until breast juices run clear and drumsticks wiggle easily at their joints. When ready, the meat should be about 140 degrees at its thickest part.
• Finish the chicken: Remove pan from oven and place on stovetop over medium-low heat. Add butter, bay leaf and herb sprigs. As butter begins to foam, tip the pan slightly and baste chicken with butter for 2 to 3 minutes, or just until butter browns.
• Remove chicken from pan and place pieces, skin side up, on a cooling rack set over a large rimmed baking sheet. Let the chicken rest for 10 minutes so the juices settle and skin crisps. The internal temperature should be about 160 degrees. If you'd like, carve the pieces, separating the whole breast into two or four pieces, and separating the thighs from drumsticks. Place chicken on a warmed serving platter.
• Make vinaigrette, if desired: Pour all the drippings back into the roasting pan. Whisk in vinegar and lemon juice. Taste and adjust the seasonings with lemon juice, salt and pepper. Pour around the chicken. (Alternatively, simply pour the drippings from the cutting board around the pieces.) Serve immediately.

Steps:

• Place chicken pieces in a deep enough tupperware dish (I like the tupperware because you can turn it over and shake to mix everything).
• Put seasonings over chicken.
• Place rosemary in container.
• Cover with water - enough so the chicken is completely submerged - cover and shake to mix.
• Marinade at least 2-3 hrs, overnight or longer is even better.
• When ready to cook:.
• Spray baking pan with Pam.
• Place chicken in baking pan.
• Cut each rosemary sprig in two and place one piece under each piece of chicken.
• Bake at 370 for 30-40 minutes - or until chicken is done.
• Enjoy!

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

Steps:

• Cut 2 thin slices from lemon; set aside.
• Squeeze 2 tsp lemon juice from remaining lemon into small bowl.
• Add rosemary, salt, pepper, oil and garlic; mix well.
• Add chicken breast halves; turn to coat.
• Arrange chicken on broiler pan.
• Top with lemon slice on each.
• Broil 4 to 6 inches from heat for 5 minutes.
• Turn chicken, placing lemon slices under chicken.
• Broil an additional 5 to 7 minutes or until chicken is fork tender and juices run clear.
• Discard lemon slices.

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
• Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
• Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
• Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.