Lemon Herb Butter Basted Chicken Recipes

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Herb Roasted Chicken with Lemon and Browned Butter | Lodge Cast Iron image

Garlic, lemon, and plenty of herbs make this roast chicken a dinnertime favorite.

Provided by Lodge Cast Iron

Categories     Entrée Recipes Meat Recipes

Yield 6

Number Of Ingredients 8

1 of whole chicken, 5-7 pounds
2 tablespoons of kosher salt
1 tablespoon of pepper
6 tablespoons of unsalted butter, melted
2 of lemons, cut in half
2 tablespoons of herbes de Provence
8 of cloves of garlic, left whole
2 of shallots, chopped


  • Dry chicken with paper towels. Season all over with salt and pepper, making sure to salt inside the cavity as well as under the wings and legs.
  • Refrigerate for 1 hour or overnight. Take the chicken out of the fridge before preheating the oven to knock enough chill off the bird before baking.
  • Preheat the oven to 450 degrees Fahrenheit.
  • Squeeze half a lemon over the chicken. Brush the butter over the skin, pouring excess inside the cavity. Season liberally with herbs. Place 2 lemon halves, 4 garlic cloves, and the chopped shallots inside the cavity. Add the remaining garlic and lemon to the casserole pan or skillet.
  • Place the chicken, breast-side up, in the oven and roast for 35 minutes. Remove the chicken and quickly baste. Place back in the oven and continue to roast until the skin is crispy and the chicken is cooked through (165 degrees Fahrenheit), approximately 45 minutes.*
  • Remove from the oven and tent with aluminum foil for 10 minutes before slicing.
  • Slice chicken and spoon on pan sauce before serving.


Lemon Herb Butter Roast Chicken image

Lemon Herb Butter Roast Chicken is insanely delicious and a foolproof roast chicken recipe. The lemon herb butter keeps the chicken so tender while crisping the skin perfectly. It's a healthy and easy to make recipe.

Provided by Kristen Stevens

Categories     Dinner

Time 1h45m

Number Of Ingredients 14

1 - 3 lb whole chicken
1 lemon
2 carrots (chopped)
2 large shallots (quartered)
1 apple (cored and cut into 8 pieces)
A few stems of thyme, oregano, and rosemary
¼ cup softened butter
2 teaspoons fresh thyme leaves (chopped)
2 teaspoons fresh oregano leaves (chopped)
1 teaspoon rosemary (chopped)
1 teaspoon sea salt
½ teaspoon black pepper
2 cloves garlic (very finely minced)
Zest from 1 lemon


  • Preheat your oven to 425 degrees.
  • Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you'll use with the chicken. (You only need one lemon)
  • Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan.
  • Dry the chicken with paper towels then spread half the butter under the skin on the breasts. Using your hands, make small pockets between the flesh and the skin near the cavity side of the chicken. Stuff some butter into the pockets then use your hands to push it up over the whole breasts. Try to stuff some more butter under the skin around the legs. Be careful not to break the skin. Use half the butter under the skin and rub the remaining butter over the skin.
  • Place the butter rubbed chicken on top of the veggies in the pan. Squeeze the lemon juice over the top then nestle the lemon halves beside the chicken. Roast the chicken for 45 minutes then turn the oven down to 350 degrees and roast for another 45 minutes.
  • Remove the chicken from the oven and place it on a serving platter. Spoon the veggies out of the pan and place them beside the chicken. Discard the lemon and herbs. Pour the remaining juices into a bowl and serve beside the chicken.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 395 kcal, Carbohydrate 15 g, Protein 22 g, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 112 mg, Sodium 783 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 14 g


Lemon-Herb Butter-Basted Chicken image

Another lemony based creation from Sandra Lee's sumptuous collection of recipes. This one is simple, tasty, and when paired up with Lemon Chicken Soup,Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries, and a Lemon Cream Martini you have an elegant spread that everyone will think you slaved over - without adding to your non-existent grey hairs!! Lemon haters, need not apply!! ;) Yummy!

Provided by Mommy Diva

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup butter
1 1/2 tablespoons lemon & herb seasoning (lemon-herb chicken sauce mix recommended ( McCormick)
2 tablespoons lemon juice (recommended ( ReaLemon)
3 1/2 lbs whole chickens, cut up with skin on
garlic salt, to taste (recommended ( Lawry's)
lemon pepper, to taste (recommended ( Lawry's)


  • Preheat broiler.
  • In a small pan over medium heat, melt butter.
  • Stir in sauce mix and lemon juice, cook 1 minute.
  • Remove from heat; set aside.
  • Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper.
  • Place chicken on foil lined baking sheet or broiler pan.
  • Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes or until desired crispness and color.
  • Serve with a crisp salad, lemon chicken soup, lemon garlic broccoli etc.
  • Enjoy! ;).

Nutrition Facts : Calories 758.9, Fat 63.7, SaturatedFat 26.2, Cholesterol 248.2, Sodium 377, Carbohydrate 0.5, Sugar 0.2, Protein 44.2


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


  • 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).


Lemon-Herb Butter-Basted Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 stick butter
1 1/2 tablespoons lemon-herb chicken sauce mix (recommended: McCormick)
2 tablespoons lemon juice (about 1/2 lemon)
3 1/2 pounds whole chicken, quartered
Garlic salt, to taste (recommended: Lawry's)
Lemon pepper, to taste (recommended: Lawry's)


  • Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
  • In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside.
  • Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste.
  • ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes.
  • INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes.


Easy Lemon and Herb Blackened Chicken image

A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable.

Provided by cultmovieguy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 2h15m

Yield 4

Number Of Ingredients 6

1 cup lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons dried marjoram
4 skinless, boneless chicken breast halves
1 teaspoon vegetable oil, or as needed
1 tablespoon lemon juice, or to taste


  • Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
  • Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

Nutrition Facts : Calories 237 calories, Carbohydrate 6.5 g, Cholesterol 71.9 mg, Fat 11.7 g, Fiber 0.6 g, Protein 26.8 g, SaturatedFat 2.1 g, Sodium 63.7 mg, Sugar 1.6 g


Broiled Herb Chicken With Lemon Butter Sauce image

When I saw this recipe in the April 2006 issue of Southern Living, I simply had to try it. It looks like you spent a lot of time preparing it, but the recipe actually cooks up very quickly. Serve with potatoes or rice and a salad...voila, dinner is ready in about 40 minutes.

Provided by Dreamgoddess

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1 (3 -3 1/2 lb) broiler-fryer chickens, cut into pieces
3 tablespoons butter, melted
2 teaspoons lemon rind, grated
2 teaspoons fresh lemon juice
1 teaspoon fresh parsley, chopped


  • In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper.
  • Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray.
  • Skin side down, place the chicken on the rack.
  • Sprinkle the chicken with 2 t of the seasoning mixture.
  • Making sure your oven rack is about 7-8" from the heat, broil the chicken until golden brown (about 12-15 minutes).
  • Turn the chicken pieces over and sprinkle with the remaining spice mixture.
  • Broil about 8-10 more minutes, or until chicken is done.
  • Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice.
  • Mix well and add in the parsley.
  • Spoon a small amount of sauce over each piece of chicken when served.

Nutrition Facts : Calories 812.7, Fat 60, SaturatedFat 20.2, Cholesterol 278.3, Sodium 896.5, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 63.6


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


  • 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 image

The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme


  • Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
  • Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
  • Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.


Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish


  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g


Speedy Lemon-Herb Chicken Breasts image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe. When the family is famished, but dinner's not ready, this speedy lemon chicken will answer the call. It calls for simple ingredients you already have on hand and is ready in minutes.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

Flour for dredging
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 lb)
Olive oil as needed
1/4 cup Progresso™ reduced sodium chicken broth from a 32-oz carton
2 tablespoons fresh lemon juice
2 tablespoons minced parsley leaves


  • Place an inch of flour on a plate and season with salt and pepper. Dredge the chicken breasts in the flour to lightly coat.
  • Heat a 12-inch skillet, heat oil (1/4 inch) over medium-high heat until a pinch of flour sizzles when dropped in.
  • When the oil is hot, add chicken breasts to the pan. Cook until the chicken is nicely brown on the first side, about 5 to 7 minutes, then turn and cook on the second side, about 5 to 7 minutes, lowering the heat a bit if the coating begins to scorch. Cook until juice of chicken is clear when center of thickest part is cut (165°F).
  • When the chicken is done, remove to a plate and tent to keep warm. Add broth, lemon juice and parsley to the pan and cook, stirring until the liquid is reduced by half, about 1 to 2 minutes. Return the chicken breasts to the pan and turn to coat with the sauce.
  • Slice the chicken breast and serve on a bed of rice and or spinach drizzled with a little more sauce.

Nutrition Facts : ServingSize 1 Serving


Lemon & herb chicken traybake with butter beans & potato wedges image

Make this versatile traybake for a hearty family meal. Filling and full of fuss-free, flavourful ingredients, this is budget-friendly food at its best

Provided by chintalpatel

Categories     Dinner

Time 1h5m

Number Of Ingredients 9

800g potatoes
3 tbsp olive oil
1 red onion, finely sliced
4 garlic cloves, chopped
400g can tomatoes
2 x 400g cans butter beans, drained
2 tsp mixed dried herbs
1kg skin-on, bone-in chicken thighs
1 lemon, cut into slices


  • Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
  • Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
  • Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
  • Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray - depending on the size of the wedges, they may already be cooked through.

Nutrition Facts : Calories 666 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 42 grams protein, Sodium 0.3 milligram of sodium


Lemon & thyme butter-basted roast chicken & gravy image

Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy

Provided by Good Food team

Categories     Lunch, Main course

Time 1h55m

Number Of Ingredients 11

50g butter , softened
bunch fresh thyme or lemon thyme, leaves picked, stalks reserved, plus extra to serve
4 garlic cloves , 1 mashed, the other 3 left whole but squashed
2 lemons , halved
1 chicken , about 1.5kg
2 carrots , roughly chopped
1 onion , roughly chopped
2 bay leaves
1 tbsp plain flour
250ml chicken stock
splash soy sauce (optional)


  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
  • Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
  • Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
  • To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 0.8 milligram of sodium


Lemon-Herb Roast Chicken image

Categories     Chicken     Herb     Poultry     Roast     Kid-Friendly     Lemon     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 11

1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 large garlic cloves, minced
1 1/2 teaspoons grated lemon peel
1 6 1/2- to 7-pound roasting chicken
1/4 cup dry white wine
1 cup (about canned low-salt chicken broth
2 tablespoons all purpose flour
Lemon wedges
Rosemary sprigs


  • Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin of chicken breast to loosen skin form meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining herb butter over outside of chicken. Season chicken with salt and pepper. Truss chicken to help hold shape.
  • Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 175°F. and juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.
  • Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits. Pour wine mixture into cup with pan juices. Add enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add flour; whisk until smooth and beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes. Season gravy with salt and pepper. Arrange lemon and rosemary around chicken on platter. Serve with gravy.


Moist Lemon Herb Chicken image

I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! -Kali Wraspir, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon herbes de Provence
2 teaspoons grated lemon zest
3 tablespoons lemon juice


  • Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 220 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges


Lemon Herb Chicken image

Our home economists created this mouthwatering main course. A flavorful sauce nicely glazes the tender moist chicken.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup chicken broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 teaspoon lemon juice
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/4 teaspoon grated lemon zest
Dash pepper
1 teaspoon cornstarch
2 tablespoons water


  • In a nonstick skillet, brown chicken in oil on both sides over medium heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon zest and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine cornstarch and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with chicken.

Nutrition Facts : Calories 179 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 307mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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From thestayathomechef.com
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2020-08-07 Preheat oven to 400° F. Set 3 tbs butter aside in bowl to allow to come to room temperature. You'll be using this "butter bowl" to make a lemon herb butter in a few minutes. Remove chicken from package, and rinse with water. Pat dry with paper towels, then sprinkle with salt and pepper.
From ronniedoes.com
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2014-12-31 Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
From damndelicious.net
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2020-07-29 Prepare the Garlic Herb-Butter. Mince four (4) of the seven (7) garlic cloves. In a small pot over low heat, mix the minced garlic with the butter, herbs, onion powder, and the lemon juice and zest. Season with salt and pepper, to taste. Heat until the butter is melted and all the ingredients are combined.
From themountainkitchen.com
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2017-04-12 Preheat oven to 350°F. In bowl, mash zest, garlic, thyme, 2 tablespoons butter and 1/2 teaspoon each salt and pepper until combined. …
From goodhousekeeping.com
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2021-07-25 Preheat oven to 430°F | 220°C. Line a baking tray with foil, or lightly grease a roasting pan. Discard the neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels. Pour the olive oil, melted butter, wine (if using), and the juice of half a lemon over the chicken, under the skin, and inside the ...
From getarecipes.com
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2021-06-09 TO BAKE: Preheat oven to 450 degrees and bake for 20 minutes or until meat reaches an internal temperature of 165 degrees. TO GRILL: Grill over medium-high heat for 7-8 minutes on each side or until meat reaches an internal temp of 165. (Try to only turn once to help the meat retain its juices.) Enjoy!
From reallifedinner.com
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This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 634 calories, 36g of protein, and 52g of fat each. Head to the store and pick up lemon pepper, garlic salt, chicken, and From preparation to …
From fooddiez.com
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2021-03-02 Make the herb butter by mixing the butter, garlic, thyme, rosemary, and parsley in a mixing bowl. Season with salt and ground black pepper to taste. Loosen the skin of the chicken breast and rub some of the herb butter under the skin. Rub the rest of …
From lemonblossoms.com
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2016-09-18 Preheat the oven to 500°F. Cover the brick with foil and set aside. (One brick will do, but two is even better.) Make the butter. In a small bowl, combine the butter, 1 tablespoon of the thyme, lemon verbena, oregano, 1 tablespoon of the paprika, 1 tablespoon of the garlic, lemon zest, lemon juice and ½ teaspoon salt.
From cookingontheweekends.com
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Cook 3 minutes, then flip. Baste generously with melted Lemon Herb Butter. Cook until chicken reaches 165° F, flipping as needed. Continue to baste with Lemon Herb Butter. Season with salt and pepper, to taste. Allow chicken to rest 5 minutes, then …
From chefshamy.com
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In a small bowl combine salt, basil, thyme, and lemon pepper; rub onto the chicken. Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and garlic cloves. Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken. Roast, uncovered, for 10 minutes.
From leanfitketo.com
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Lemon herb butter basted chicken is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lemon herb butter basted chicken at your home.. The ingredients or substance mixture for lemon herb butter basted chicken recipe that are useful to cook such type of recipes are:
From webetutorial.com
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Instructions. Preheat oven to 450 degrees. Place half the chopped onion in a cast iron skillet then drizzle with a bit of olive oil and season well with sea salt and freshly cracked pepper, to taste. Toss to coat evenly. Rinse the chicken and pat dry with a paper towel.
From fortheloveofcooking.net
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2021-11-07 Pour in the wine and water and cover with foil. Reduce the oven temperature to 400°F (200°C) and roast the chicken, removing the foil for the last 30 minutes, until cooked through to an internal temperature of 165°F (74°C), 60 to 90 minutes. While cooking, baste the chicken with the juices from time to time. ☞TESTER TIP: If your bird is ...
From leitesculinaria.com
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Top Asked Questions

How do you make lemon herb butter for fried chicken?
The lemon herb butter keeps the chicken so tender while crisping the skin perfectly. It's a healthy and easy to make recipe. Preheat your oven to 425 degrees. Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you'll use with the chicken. (You only need one lemon)
Is lemon herb butter good for roast chicken?
Lemon Herb Butter Roast Chicken is insanely delicious and a foolproof roast chicken recipe. The lemon herb butter keeps the chicken so tender while crisping the skin perfectly. It's a healthy and easy to make recipe that is perfect for a weekend dinner or a special meal like Thanksgiving or Christmas.
How do you cook chicken breast with lemon zest?
Use the zest from the lemon you'll use with the chicken. (You only need one lemon) Cut the lemon in half and remove as many seeds as possible. Place the carrots, shallots, apple, and herbs in the bottom of a baking pan. Dry the chicken with paper towels then spread half the butter under the skin on the breasts.
What is lemon herb butter?
The lemon herb butter keeps the chicken so tender while crisping the skin perfectly. It's a healthy and easy to make recipe that is perfect for a weekend dinner or a special meal like Thanksgiving or Christmas.

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