Lemon And Herb Roasted Chicken With Baby Potatoes Recipes

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LEMON ROASTED CHICKEN AND POTATOES



Lemon Roasted Chicken and Potatoes image

One pan roasted chicken and potatoes tossed in the most flavorful lemon spice combo and roasted in the oven until juicy tender. It's such an easy weeknight meal!

Provided by Katya

Categories     Main

Time 1h20m

Yield 6

Number Of Ingredients 15

1/4 cup olive oil
2 Tbsp. lemon zest, about 3-4 lemons
3 Tbsp. fresh lemon juice
4 cloves garlic, minced
1 Tbsp. Italian seasoning
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
2 1/2 lbs. bone-in-skin-on chicken thighs
1 1/2 lbs. russet potatoes, about 2 large, peeled, halved + cut into wedges
1 large onion, peeled and quartered
1 lemon, thinly sliced
Fresh parsley, chopped, for garnish
Kosher salt and fresh black pepper

Steps:

  • Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
  • Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
  • Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
  • Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
  • Cover tightly with aluminum foil and bake, covered, for 40 minutes.
  • Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
  • Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.

Nutrition Facts : Calories 421 calories, Sugar 2.4 g, Sodium 187.6 mg, Fat 17.4 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 2.9 g, Protein 40.3 g, Cholesterol 177.6 mg

LEMON-HERB ROAST CHICKEN DINNER



Lemon-Herb Roast Chicken Dinner image

Here's the one-and-done chicken recipe you didn't know you needed-until now! It's easy enough to pull off with a couple of standard veggies, like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the chicken cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this dish a try, and we think you'll understand why we consider this the new essential chicken dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, melted
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lb baby red potatoes, halved
1 cup peeled, 1-inch cubed carrots
1 cup chopped onions
1 (3 to 4 lb) whole chicken, giblets removed
5 sprigs fresh thyme
1 sprig fresh rosemary
5 cloves garlic
1 small lemon, cut into wedges

Steps:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
  • Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
  • Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.

Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1/4 Chicken and 1 Cup Vegetables, Sodium 1090 mg, Sugar 5 g, TransFat 1 g

LEMON-HERB-ROASTED CHICKEN



Lemon-Herb-Roasted Chicken image

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

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 8

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

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).

ROASTED LEMON HERB CHICKEN



Roasted Lemon Herb Chicken image

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

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

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

ROASTED HERBED CHICKEN WITH POTATOES AND CREAMY LEMON SAUCE



Roasted Herbed Chicken With Potatoes and Creamy Lemon Sauce image

This is a recipe that has gradually evolved over several years at our house. My family loves this meal---the chicken is roasted on a broiler pan while thinly sliced potatoes are layered on the drip pan underneath. As the chicken cooks, the flavors drip down onto the potatoes; they're so delicious! The sauce is creamy and tangy and is great on both the chicken and the potatoes. We usually eat this with sauteed green beans on the side.

Provided by zephanie

Categories     Chicken

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 whole roasting chicken, butterflied (about 3 lbs)
4 -6 medium sized red potatoes
6 -8 garlic cloves
extra virgin olive oil
dried herbes de provence
salt
pepper
garlic powder
sweet Hungarian paprika
3 lemons, scrubbed to remove wax
1 tablespoon butter
2 -3 small shallots, minced
1 cup chicken stock
0.5 (10 1/2 ounce) can condensed cream of mushroom soup
1 tablespoon sugar
1 dash balsamic vinegar

Steps:

  • Preheat oven broiler, keeping oven door cracked.
  • Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
  • Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
  • Preheat oven to 400 degrees.
  • Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
  • Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
  • Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
  • Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
  • To make sauce:
  • While the chicken is cooking, strain juice from roasted lemons and set aside.
  • Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
  • Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
  • Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES



Roasted Garlic, Lemon, and Rosemary Chicken, With Baby Potatoes image

Yum! Yum! Love this chicken! Very flavorful and super easy to make! Makes a great dinner party meal or Sunday supper!

Provided by Helping Hands

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs whole chickens, quartered
5 tablespoons lemon juice
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1/4 cup olive oil
salt and pepper
12 baby potatoes, skins on

Steps:

  • Place chopped rosemary in baking dish.
  • Add olive oil, garlic, and lemon juice and stir well.
  • Place chicken in mixture in dish, skin side down.
  • Turn to coat with mixture.
  • Cover and place in fridge for one hour.
  • Preheat oven to 450 degrees.
  • Bake chicken uncovered for 15 mins.
  • Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
  • Reduce heat to 375 degrees and bake for 25 mins.
  • Remove from oven and remove potatoes from pan.
  • Keep potatoes warm.
  • Put chicken under broiler for a few minutes until nice and crispy.
  • NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
  • Spoon pan juices onto chicken pieces and baby potatoes and serve.

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