ROASTED CHICKEN WITH LEMON AND ROSEMARY
I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.
Provided by cherylb413
Number Of Ingredients 8
- 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).
Nutrition Facts : Calories 545.8 calories, Carbohydrate 5.4 g, Cholesterol 204.9 mg, Fat 34.5 g, Fiber 1.4 g, Protein 52 g, SaturatedFat 8.4 g, Sodium 347.4 mg, Sugar 0.8 g
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Categories dinner, main course
Yield 6 to 8 servings
Number Of Ingredients 8
- 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.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST CHICKEN WITH ROSEMARY
When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!
Provided by LILQUIZ
Number Of Ingredients 4
- 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.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g
LEMON-ROSEMARY ROASTED CHICKEN WITH WHITE WINE SAUCE
- Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
- In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
- Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
- Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
- Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
- Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.
Nutrition Facts : Calories 360, Carbohydrate 4 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 0 g, TransFat 1 g
ROASTED ROSEMARY CHICKEN WITH LEMON/SOY SAUCE
This was originally a Kikkoman Soy Sauce recipe advertised in a magazine. We really like it. It's great with lemon rice and roasted vegetables.
Provided by PanNan
Categories Whole Chicken
Yield 4-6 serving(s)
Number Of Ingredients 7
- Remove and discard giblets and neck from chicken.
- Rinse chicken under cold running water; drain well and pat dry.
- Place chicken breast side up, on rack in shallow roasting pan.
- Blend soy sauce, lemon juice, oil, rosemary and garlic.
- Brush chicken cavity and skin thoroughly with mixture, then place lemon halves in cavity.
- Roast at 350 for 1 hour and 45 minutes, or until meat thermometer inserted into thickest part of thigh registers 185, brushing with soy/lemon mixture every 30 minutes.
- Remove chicken from oven and let stand 10 minutes before carving.
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
I was looking for a chicken recipe and I came across this one. OH MY GOSH! mouth watering. The steps sound like a lot but it is actually a pretty easy recipe.
Provided by Kaccy G.
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 11
- Preheat oven to 450 degrees.
- Fill a pot with cold salted water, add potoates and bring to a boil for about 20 minutes or just until tender; drain and let cool, but do not peel. Cut in half and set aside.
- Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise.
- Place lemons, flesh side up, in a flameproof baking dish, brush with olive oil, and season with salt and pepper.
- Broil lemons 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool.
- Squeeze the lemon halves over a sieve suspended over a bowl. Pushing the pulp through the sieve Discard the lemon shells.
- Season the chicken with salt and pepper.
- Heat the remaining 1/4 cup olive oil in a large oven proof saute pan over medium-high heat until hot.
- Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
- Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring, until brown all over, about 5 minutes. Drain off the excess oil.
- Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes.
- When done, remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
- Return the pan to medium-high heat and add the garlic. Sauti briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley.
- Stir and scrape up all the browned bits that cling to the bottom and sides of the pan.
- Season to taste with salt and pepper.
- If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.
Nutrition Facts : Calories 582.6, Fat 34.8, SaturatedFat 7, Cholesterol 92.8, Sodium 160.2, Carbohydrate 33.2, Fiber 4.2, Sugar 3.4, Protein 36.5
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
- Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.
- Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.
- Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saut pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
- Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
- Return the pan to medium-high heat and add the garlic. Sauté briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
- Preheat the broiler.
- Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
- Reduce oven temperature to 425 degrees F.
- Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
- Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
- Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs
PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
More about "chicken with roasted lemon and rosemary sauce recipes"
ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY RECIPE | BON ...
4/5 (69)Estimated Reading Time 1 minServings 6-8
- Preheat oven to 375°. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
- Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
- Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 Tbsp. oil.
- Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425° and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165° and skin is deep golden and crispy, about 10 minutes longer.
ROAST CHICKEN RECIPE WITH LEMON AND GARLIC RECIPE | BON ...
4.8/5 (358)Servings 4
- Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
- Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.
ROAST CHICKEN WITH ROSEMARY AND LEMON RECIPE - QUICK …
5/5 Total Time 1 hrServings 4
- Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
- Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
- Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
ROASTED ROSEMARY AND LEMON CHICKEN RECIPE - CHOWHOUND
5/5 (17)Category Dinner, Main DishCuisine Comfort FoodTotal Time 10 hrs 15 mins
ROASTED CHICKEN & ROSEMARY VEGETABLES WITH OLIVE-LEMON SAUCE
3.9/5 Total Time 55 minsCuisine AmericanCalories 690 per serving
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE | COOKSTR.COM
ROASTED LEMON ROSEMARY CHICKEN - LITTLE BROKEN
Reviews 19Calories 488 per servingCategory Main
- Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, throughly coating with the mixture.
- Arrange the chicken skin side down on the prepared baking sheet. Bake for 30 minutes, then flip and continue baking for additional 25-30 minutes until completely cooked through. The skin should be golden brown when finished baking.
LEMON ROAST CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Servings 6Total Time 2 hrsCategory MainsCalories 496 per serving
- I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them.
- Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper.
WHOLE ROASTED CHICKEN WITH LEMON, GARLIC & ROSEMARY ...
Reviews 1Category MainCuisine AmericanTotal Time 1 hr 30 mins
- Remove the chicken giblets. Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.
- Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic halves, and 2-3 sprigs rosemary.
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE : RECIPES ...
Servings 4Total Time 55 minsCategory Main-Dish
CHICKEN WITH ROASTED LEMON AND ROSEMARY …
Cuisine AmericanCategory ChickenServings 6
ROASTED ROSEMARY LEMON CHICKEN RECIPE BY JACQUI WEDEWER
4.5/5 (2)Total Time 1 hrCategory EntreesCalories 668 per serving
BAKED CHICKEN LEMON GARLIC ROSEMARY - ALL INFORMATION ...
ROASTED ROSEMARY AND LEMON CHICKEN - FOOD HUNTER
LEMON AND HERB ROAST CHICKEN - ALL INFORMATION ABOUT ...
LIDIA'S LEMON ROASTED CHICKEN RECIPE - ALL INFORMATION ...
EASY PAN-ROASTED CHICKEN BREASTS WITH LEMON AND ROSEMARY ...
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE RECIPES
ROASTED CHICKEN RECIPE ROSEMARY - SHARE-RECIPES.NET
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #european #italian #chicken #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #meat #chicken-breasts #4-hours-or-less
You'll also love
Top Asked Questions
What is the best way to cook chicken with Rosemary?Directions. 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.
How do you cook a roast chicken with potatoes and lemons?Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast. While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil.
How to cook chicken in a pan with lemon on top?Directions. 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.
How to cook chicken and garlic Roast in a pan?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.