Lemon Garlic Roast Chicken Ww Recipes
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. 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 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
LEMON GARLIC ROAST CHICKEN
Make and share this Lemon Garlic Roast Chicken recipe from Food.com.
Provided by Sean Coate
Categories Whole Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with herbs, salt and pepper.
- Place 1/2 of lemon slices and 2/3 of garlic in roasting pan.
- Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin.
- Place chicken over lemon and garlic in pan.
- Sprinkle with lemon juice. Roast at 400 F for approximately 45 minutes per kg. or until juices run clear when chicken is pierced with a fork.
Nutrition Facts : Calories 252.2, Fat 17.4, SaturatedFat 5, Cholesterol 86.2, Sodium 80.9, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 21.6
LEMON-GARLIC ROAST CHICKEN - WW
WW Recipe - 6 points I'm not a big fan of just a slab of meat, but this is so good! Cooking time does NOT include 20 minutes of marinating.
Provided by JESMom
Categories Greek
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Combine lemon juice, 1 Tbsp oil, garlic, oregano, marjoram, 1/2 teaspoon of the salt and 1/8 teaspoon pepper in a gallon sized zip top baggie. Add the chicken and move it around the bag till it's all covered in the marinade. Marinate 20 minutes.
- Meanwhile, combine the rest of the oil, salt and pepper in a 13x9-inch pan. Add the potatoes and toss till covered. Cook 20 minutes in the oven. Push the potatoes to the edges of the pan.
- Reserving the marinade, put the chicken in the center of the pan. Add the water to the marinade and pour all of it on top of the potatoes and chicken.
- Roast about 40 minutes, or until cooked.
Nutrition Facts : Calories 390, Fat 18.6, SaturatedFat 4.6, Cholesterol 92.8, Sodium 535.6, Carbohydrate 22.2, Fiber 2.8, Sugar 1.3, Protein 32.8
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