CHICKEN ROASTED OVER LEMONS AND ONIONS
Learn how to make the ultimate roast chicken with lemons and onions. After you master our definitive roast chicken recipe, check out our step-by-step guide to carving your bird.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 13h40m
Number Of Ingredients 8
Steps:
- Add coriander, cumin, or paprika to the salt, if desired. Pat chicken dry and season the cavity and skin with 1 1/2 teaspoons salt each. Place it on a rimmed baking sheet lined with a rack. Refrigerate, uncovered, at least 12 hours and up to 24 hours.
- Sprinkle the cavity with 1/4 teaspoon pepper. Then pierce whole lemon all over with a fork; put it inside the cavity with 6 thyme sprigs. Rub butter evenly over the skin, season with another 1/4 teaspoon pepper, and tie the legs firmly with twine. On a rimmed baking sheet lined with parchment, overlap lemon and onion slices to create a base slightly larger than the chicken. Set the bird on top of this "rack," which will collect the chicken fat as it drips. Strip the leaves from remaining 3 thyme sprigs and scatter them over the chicken. Let the bird stand at room temperature for 30 minutes, which will help it cook evenly.
- Preheat the oven to 450 degrees. Roast the chicken 20 minutes, then reduce the heat to 350 degrees, rotate the sheet, and continue cooking until a thermometer registers 160 degrees, 25 to 35 minutes. (For the most accurate reading, insert it in two places: the thickest part of the breast, then the thigh, near but not touching the bone.) Let the chicken stand 10 minutes (the temperature will rise to 165 degrees) -- this allows the juices to redistribute, creating tender meat. Serve, with the roasted lemon and onion slices.
FOUR-STEP LEMON-ONION CHICKEN
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the chicken with the dried thyme, and salt and pepper to taste. Heat a large saute pan over medium heat and add the olive oil. Put the flour in a shallow dish. Working in batches, dredge the chicken in the flour and add to the pan; saute until cooked through, about 3 minutes per side. Transfer to a plate and tent with aluminum foil.
- Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.
- Combine the wine, chicken broth and the juice of 1 lemon in a bowl. Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon. Cook until the liquid starts to reduce, about 10 minutes. Remove from the heat and whisk in 1 1/2 tablespoons butter. Season with salt and pepper.
- Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely with plastic wrap and microwave until hot and wilted, 5 to 6 minutes. Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon, and salt and pepper to taste. Arrange on a platter and top with the chicken. Spoon the sauce on top.
Nutrition Facts : Calories 467 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 153 milligrams, Sodium 282 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 56 grams
ROASTED LEMON CHICKEN WITH SPRING ONION CHIMICHURRI
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: Preheat the oven to 425 degrees F.
- Finely grate the zest of one of the lemons and cut that lemon in half. Rub the chicken with salt and pepper inside and out, then rub the lemon zest all over the outside. Stuff the cavity with the halved lemon, tarragon and garlic. Put the chicken in a baking dish or small roasting pan. Cut the remaining lemon in quarters and add it to the dish along with 3/4 cup water. Brush the outside of the chicken with the butter.
- Roast until golden brown and an instant-read thermometer inserted into the center of the thigh registers 165 degrees F, about 1 hour. Transfer the chicken to a cutting board and pour the pan juices into a small bowl. Let the chicken rest 10 minutes. Use a small ladle to remove the fat that rises to the top of the pan juices.
- For the chimichurri: Meanwhile, finely chop the parsley, tarragon, onions and garlic and add to a bowl. Stir in the olive oil, vinegar, red pepper flakes and 1/4 teaspoon salt.
- Carve the chicken and serve with the pan juices and chimichurri.
WHOLE ROASTED LEMON CHICKEN & ONIONS
Whole roasted lemon chicken & onions - a one pot meal, or should I say a one pan cast iron skillet meal that is so simple to make and packed with flavor.
Provided by Feed Your Soul Too
Categories dinner
Time 50m
Number Of Ingredients 11
Steps:
- Begin by brushing a little of the olive oil on a cast iron skillet on medium heat. Cook for 2 minutes per side. Next, add the sliced onions. Place the chicken on top of the onions and lemons. Now pour in the rest of the olive oil, chicken stock and lemon juice. Feel free to pour it right over the chicken. Next, pour the spices and garlic on the chicken. Rub in well. Place in a 350 degree oven and cook for 30 minutes. After 30 minutes, top with the currants and cook for another 15 minutes. Using a thermometer, check that the internal temperature has reached 165 - 170 degrees.Cut the pieces off for serving. Enjoy!
LEMON-ROASTED CHICKEN
I heard about this "engagement chicken" on the radio, and searched it out online and read how a few different people did it. Here is my variation on it - guaranteed to result in super moist lemon-roasted chicken! And yes - I did get proposed to within 3 months of making it! Looks super pretty and tastes amazing! I usually pair the chicken with a lasagna or a vegetable medley.
Provided by Sential
Categories Whole Chicken
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
- Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
- Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
- Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
- Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 13.8 g, Cholesterol 121.2 mg, Fat 21.8 g, Fiber 6.1 g, Protein 39.8 g, SaturatedFat 6 g, Sodium 1440.5 mg
LEMON-HERB ROAST CHICKEN DINNER
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
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-PEPPER ROAST CHICKEN
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g
LEMON AND ONION ROAST CHICKEN
Soooo juicy and tender! The meat always comes out flavorful and the skin is nice and crispy. I make it maybe once a month. It doesn't take that much work (i'll admit it, i'm lazy), and I usually have all the ingredients at home (yay, no trip to the supermarket). Last time, I made it with roasted garlic mashed potatoes and peas.
Provided by Layla N
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Remove the giblets. Then, wash the chicken thoroughly with hot water and trim all excess fat. Pat dry with a paper towel.
- Liberally add salt, pepper, and poultry seasoning to the inside.
- Cut the onion and the lemon into wedges and stuff as much as will fit inside the cavity. If you have fresh thyme on hand, also stuff a handful of that inside.
- Separate the skin from the chicken (Don't take the skin off the chicken. Just wiggle your hand under the skin, and it comes apart from the chicken meat. It's really really easy to do). In the space between the skin and the meat, rub on salt, pepper, and about one teaspoon of poultry seasoning. Then, scatter little pieces of butter under the skin, as well. Don't forget to get the area around the thighs, as well with the spices and butter.
- Massage a bit of olive oil on top of the skin, to make it nice and crispy.
- Place on a rack in a roasting pan, tucking the wings behind the neck. if you're not using a rack, then tie its legs together as well.
- Cook in the oven for about an hour an a half or until juices run clear (or until the little popper pops up).
Nutrition Facts : Calories 821.4, Fat 62.2, SaturatedFat 19.3, Cholesterol 259.1, Sodium 269.9, Carbohydrate 6.2, Fiber 1.7, Sugar 1.2, Protein 58
LEMON ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 2h
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Using a vegetable peeler, remove the zest from 1 lemon in long, thin strips. Loosen the skin over the chicken breasts and place the zest between the skin and the meat. Cut all the lemons in half lengthwise and then across into 3/4-inch-thick slices. Squeeze the juice from 1 of the slices over the skin of the chicken.
- Season with salt and pepper. Stuff half of the lemon slices and half of the onions into the cavity of the chicken. Place the rest in the center of a roasting pan and place the chicken on top of them. Roast for 15 minutes. Lower oven temperature to 375 degrees. Continue roasting until the juices run clear when pricked with a fork in the thickest part of the leg, about 1 hour and 15 minutes longer. Let stand for 10 minutes. Carve, divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 786, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 53 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON GARLIC ROAST CHICKEN
Deliciously tender and browned roast chicken stuffed with a whole head of garlic and rubbed with an olive oil/lemon mixture. Yum!
Provided by Marie
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Sprinkle salt and pepper in cavity of chicken.
- Combine garlic, onion and celery and stuff into the cavity.
- Combine lemon juice and zest with the olive oil and brush over the skin of the chicken.
- Season generously with salt and pepper.
- Place chicken in roasting pan and roast for 1 hour and 15 minutes or until done.
- Remove from roasting pan and let rest for 15 minutes before serving.
LEMON-ROASTED CHICKEN
This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
ROAST CHICKEN WITH LEMON AND ORANGE
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a conventional oven to 500 degrees.
- Remove the fat from the crop and cavity of the chicken. Stuff the cavity with the lemon, garlic, orange, onion, butter, salt and pepper. Rub the skin with additional salt and pepper.
- Place the chicken in a roasting pan, breast side up, and roast for 45 minutes to 1 hour, or until the juices run clean. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- After about 35 minutes, add the braised potatoes and carrots with their cooking liquid to the pan and toss with cooking juices. Return the pan to the oven and cook for about 10 minutes longer, tossing the vegetables in the pan occasionally.
- When the chicken is done, tilt the bird over the roasting pan to allow the cavity juices to fall into it. Remove the chicken and vegetables to a warmed platter.
- Put the roasting pan on top of the stove. Add the water or chicken stock and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Serve the pan juices over the chicken or, for a crisper skin, in a sauceboat.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 40 grams, Carbohydrate 10 grams, Fat 70 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 24 grams, Sodium 1606 milligrams, Sugar 4 grams, TransFat 1 gram
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CHICKEN WITH LEMON AND ONIONS RECIPE | BON APPéTIT
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- Preheat oven to 350°. Very thinly slice 1 lemon; tease out seeds. Place chickens on a rimmed baking sheet; season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.
- Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle; season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.
- Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over, an instant-read thermometer inserted into the thickest part of the breast registers 160°, and onions and lemon are softened and starting to brown, 80 minutes–2 hours.
- Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.
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