LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
ROASTED LEMON-HERB CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
- Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
- Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
- Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
- Carve the chicken and place on serving platter.
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
SIMPLE LEMON HERB CHICKEN
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
Steps:
- 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
ROASTED LEMON HERB CHICKEN
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
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
LEMON-HERB CHICKEN WITH ROASTED VEGETABLES AND WALNUTS
Great tasting one dish meal that is impressive enough to serve guests. You could easily add red potatoes or even sweet potato to the vegetables. It produces a perfectly seasoned, tender and juicy chicken. The beets did bleed onto the other veggies giving some of them a pink hue, but it was attractive and can be used to your advantage. This delicious one dish recipe is from Michael Schlow, chef and co-owner of Radius in Boston. WINE: The lemon and the walnuts are the treasures in this roasted chicken and veggie dish and pair excellently with an Oregon Pinot Noir with cherry and berry layers such as a 2001 Torii Mor or 1997 Willamette Valley Pinot Noir.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 300°.
- Halve the lemon and cut 3 very thin slices from 1 half; halve the slices. Squeeze the juice from the other half and set aside.
- Loosen the skin over the chicken breasts and thighs and carefully stuff the lemon slices, 8 of the sage leaves and the parsley under the skin. Season cavity with salt and pepper, then stuff it with the remaining lemon, 3 sage leaves, 1 thyme sprig and 2 garlic cloves. Rub 1 tablespoon of the oil over the chicken and season with salt and pepper. Tie the legs together or make slits in skin and pull drumsticks through.
- Coat bottom of roasting pan with the remaining oil. Set the chicken, breast side down, in the pan and roast for 10 minutes.
- While the chicken is cooking, blanch the Brussels sprouts in boiling water, about 2 minutes. Drain, cool slightly, and halve.
- Add Brussels sprouts, beets, turnips, onions, carrots and sage leaf, thyme sprig and garlic clove to the roasting pan. Season with salt and pepper and roast for 1 hour. Add 3/4 cup of stock to the pan and roast for an additional 20 minutes.
- Raise the oven temperature to 450°. Turn the chicken breast side up and baste. Roast 10 minutes longer, or until the bird is browned and a thermometer inserted in the thickest part of the thigh reads 165°. Transfer the chicken to serving platter and tent with foil.
- Place veggies back in oven and roast for an additional 10 minutes, or until tender. Transfer the vegetables to the platter and tent with foil.
- Set the roasting pan over a burner or pour juices into a heated pot and bring to a boil. Add the remaining 1/4 cup stock and reserved lemon juice and bring to a simmer over moderately high heat, scraping up the browned bits from the bottom of the pan (or adding them to the pot. Remove the pan from the heat and swirl in the butter. Season the jus with salt and pepper; transfer to a warmed gravy boat.
- Carve the chicken. Sprinkle the walnuts over the chicken and vegetables and serve with the jus.
Nutrition Facts : Calories 773.7, Fat 55.2, SaturatedFat 14, Cholesterol 181.9, Sodium 364.7, Carbohydrate 22.9, Fiber 5.8, Sugar 9.4, Protein 48.8
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