ROAST CHICKEN WITH LEMON & AIOLI
Provided by Sara Woodward
Number Of Ingredients 9
Steps:
- Season your chicken with kosher salt and cracked black pepper, both inside and out and place in your refrigerator overnight, covered with a sheet of parchment. (Covering with parchment rather than plastic or in a closed container will allow the skin to dry out a little, which will help it to become a deep golden brown while roasting)
- The following day, bring it out of your refrigerator and let it come up to room temperature an hour or so before placing in the oven. Preheat your oven to 450F and allow to really heat up while your bird is waiting. Of course, if you're in a great hurry to get dinner on the table, you are perfectly welcome to disregard everything I've just said and remove the breasts and the legs and thighs, season now instead of earlier with salt and pepper and sear in a pan, getting the skin crispy and finishing the legs and thighs in the oven (altogether much less time than roasting a whole bird).
- But back to the whole bird... Make a bed of onion wedges, garlic cloves and slices of lemon in the bottom of the roasting tray with a splash of water or white wine and a couple knobs of butter (hey, why not?). Every 20 minutes or so, brush the skin of the bird with the juices that collect in the bottom of the tray. When a thermometer inserted into the thigh of the bird reaches 160 degrees, your bird is done. This should take altogether about 45 minutes for a chicken, and maybe half that if you're just roasting a breast on the bone. Remove from oven and allow to rest for at least 15 minutes before carving. If you try to carve into it before then, the juices in the meat will freak out and run away and all the beautiful roasting and basting you've done will have gone to waste as your chicken will be dry and sad. So, don't do that. Give it a good rest. You'll have a happy delicious bird.
- To serve, place those gorgeous pan vegetables from the roasting tray onto a platter. Place the carved chicken on it, pouring the juices over (removing any excess fat). Place small bowls of aioli on the side and to complete your very frenchy dinner, serve with green salad and roasted potatoes.
- A GREAT item to have in your kitchen repertoire... Anywhere you might use mayonnaise, (or never even thought to) use a little handmade aioli instead and you'll be as addicted as I am...
- In a clean sturdy bowl, place your egg yolks and whisk together to break up completely. Then, in a thread-like stream, begin to whisk in the oil. The beginning of the process is the trickiest part, as it will want to break, so add very slowly at first and keep whisking in between pours to make sure it's emulsifying properly. As you get going, you will see it eventually starts to thicken and become pale. Don't get over-confident and start to add the oil faster, just keep slow and steady... If it starts to get too thick, add a little splash of water to make it smooth and creamy again. When all the oil is in, fold in your garlic and add squeeze of lemon. Taste and see if you need to add more garlic or salt or lemon. If it's still too thick you can add more water - it should have a consistency that gently falls from a spoon.
BAKED CHICKEN THIGH WITH GARLIC LEMON AIOLI
This baked chicken thigh recipe with lemon garlic aioli is one of the easiest dinners you will make and a perfect weeknight meal! It's juicy, full of amazing flavor and goes great with a side of greens.
Provided by LowCarbingAsian
Categories Main Course
Time 29m
Number Of Ingredients 7
Steps:
- Gather all the ingredients.
- Preheat oven to 400F.
- In a microwavable bowl, add butter and microwave until melted (about 30 seconds for ours).
- Prepare a silicone baking mat or line an oven tray with aluminum foil and spray with cooking oil.
- Pat dry chicken thighs and sprinkle with salt and pepper. Transfer chicken onto an oven tray and brush melted butter onto both sides of the chicken.
- Bake chicken in the center of the oven for 10 minutes and then flip and cook for another 10-12 minutes or until cooked (internal temp should be 165F).
- In the meantime, grate garlic with a grater or garlic press and add into mixing bowl.
- Combine Kewpie mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
- Optional - if you would like to char the chicken a little, move the tray rack about 6 inches away from the heating element and switch oven to broil. Cook for 2-4 minutes or to desired char consistency.
- Transfer chicken to serving plate and serve with dipping sauce.
Nutrition Facts : Calories 453 kcal, Carbohydrate 1 g, Protein 19 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 162 mg, Sodium 434 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH LEMON AIOLI
Top crispy baked chicken breasts with your own homemade lemon aioli. It's easy! And it's ready to serve in 40 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Coat chicken with coating mix and bake as directed on package.
- Meanwhile, mix remaining ingredients until blended.
- Serve chicken topped with sour cream mixture.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
ITALIAN CHICKEN WITH GARLIC AND LEMON
Baked Italian chicken with lemon and garlic. You can make this dish with any of your favorite chicken parts - breasts, drumsticks, et cetera. Note: the garlic and onion can be put through a food processor.
Provided by PETEIYC
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
- Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
- Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 33.3 g, Cholesterol 58 mg, Fat 8.4 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 2.1 g, Sodium 63.6 mg, Sugar 2.5 g
DUKKAH-CRUSTED CHICKEN TENDERS WITH LEMON-SAFFRON AIOLI
No more boring chicken - these tenders are loaded with Middle Eastern flavors. Dukkah, a spice blend made with hazelnuts, seeds and spices, is becoming increasingly popular and available in ethnic markets, spice shops, and farmers' markets. There are many recipes available online to make your own at home. Everyone has their own favorite blend. Make the aioli ahead of time for best flavor.
Provided by France C
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
- Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 362.1 calories, Carbohydrate 6 g, Cholesterol 79.6 mg, Fat 33.3 g, Fiber 2.1 g, Protein 29.5 g, SaturatedFat 5.2 g, Sodium 536.4 mg, Sugar 0.5 g
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