CITRUS-HERB ROAST CHICKEN
This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. -Megan Fordyce, Fairchance, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.
Nutrition Facts : Calories 561 calories, Fat 24g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 826mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 47g protein.
HERB AND CITRUS OVEN ROASTED CHICKEN
Provided by Georgia
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
- Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
- Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
- Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
- Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
HERB AND CITRUS OVEN ROASTED CHICKEN
from The Comfort of Cooking Blog, absolutely delicious & simple Thyme & rosemary can be dried or fresh Chopped fresh herbs (rosemary, thyme, parsley), for garnish, (optional)
Provided by SB61287
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
- Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
- Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
Nutrition Facts : Calories 136.9, Fat 9.3, SaturatedFat 1.3, Sodium 2.5, Carbohydrate 14.5, Fiber 2.4, Sugar 9.6, Protein 1.1
CITRUS HERB ROASTED CHICKEN
Discard herbs and spices that have been in your kitchen for more than one year. They really don't have any flavor or redeeming value. Step #6 for Slow-Roasted Chicken or see Faster-Roasted Chicken Method, Step #8.
Provided by gailanng
Categories Whole Chicken
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Remove the giblets from chicken; discard or save for another use. If you like, rinse the chicken thoroughly on outside as well as inside the body and neck cavities. Let any excess water run off. Pat dry with paper towels. To prevent the wing tips from overbrowning and for a neater appearance, twist wing tips under back of the chicken. Set aside. Open and cuff back the top of a large, freezer-quality zipper-type plastic storage bag; set aside.
- For spice rub: In a small bowl, combine salt, paprika, onion powder, garlic powder, white pepper, thyme, black pepper, sage and cayenne pepper. Remove 1 tablespoon of the spice rub; set aside.
- In a medium bowl, combine the reserved 1 tablespoon of spice rub, lemon, onion, garlic and sugar. Squeeze a wedge of lemon over the lemon mixture. Cover and chill for 8 to 24 hours.
- Use your fingers to rub and massage the remaining spice rub all over the chicken's skin and inside the body cavity. If possible, reach under the skin. Place chicken in storage bag. Seal bag and marinate the chicken in the refrigerator for 8 to 24 hours.
- Preheat oven to 425 degree. Place chicken, breast side up, on a rack in a shallow roasting pan. Stuff the chicken's cavity with the lemon and onion mixture. If you like, add 1 sprig of rosemary inside the cavity. Roast, uncovered, for 15 minutes.
- To Slow-Roast Chicken: Reduce the oven temperature to 250 degree. Roast, uncovered, for 1 hour. Use a squeeze-style baster or a pastry brush to baste the chicken with the pan juices. Roast, uncovered, for 2-1/2 to 3 hours more, basting chicken with pan juices about every 30 minutes. (Note: Basting ensures the chicken will be moist.) Roast the chicken until the drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. (Note: Check the internal temperature of the chicken with an instant meat thermometer inserted into the center of an inside thigh muscle. The tip of the thermometer should not touch the bone and thermometer should register 180 degree.)
- To serve, transfer chicken to a large serving platter. If you like, garnish with lemon twists and rosemary sprigs.
- Faster-Roasted Chicken Method: Prepare chicken as directed above in Steps 1 through 6. Reduce heat to 375 degree. Roast, uncovered, in a 375 degree oven for 1-1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree). Remove chicken from oven. Cover; let stand for 10 minutes before carving.
Nutrition Facts : Calories 567.7, Fat 40.6, SaturatedFat 11.6, Cholesterol 186.4, Sodium 1338.1, Carbohydrate 4, Fiber 1, Sugar 1.3, Protein 44.3
CITRUS-SPICED ROAST CHICKEN
I am the designated Thanksgiving host in my family because of my chipotle citrus roast turkey. Even finicky eaters love it. That's why I use the same recipe for chicken, so we can enjoy the delicious flavors year-round. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix marmalade, chipotle peppers, garlic, 1/2 teaspoon salt and cumin. With fingers, carefully loosen skin from chicken; rub mixture under the skin., Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Rub skin with remaining salt. Roast 1 to 1-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, covering with foil halfway through cooking to prevent overbrowning., Remove chicken from oven; let stand, loosely covered, 15 minutes before carving. Remove and discard skin before serving.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 409mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
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