Lemon Herb Roast Chicken With Pan Gravy Recipes

LEMON-HERB ROAST CHICKEN

Steps:

• Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
• About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
• Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
• Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

LEMON-HERB ROAST CHICKEN WITH PAN GRAVY

Steps:

• Heat oven to 375 degrees. Grate 1 1/2 teaspoons of zest and 1 tablespoon of juice from the lemon.
• Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup of the soup mixture for the gravy. Place the chicken into a shallow roasting pan.
• Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup of the soup mixture.
• Roast the chicken for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
• Spoon off the fat from the pan juices. Stir wine in the roasting pan and heat over medium-high heat to a boil, scraping up any brown bits from the bottom of the pan.
• Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve gravy with the chicken.

ROASTED LEMON HERB CHICKEN

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.

LEMON-HERB ROAST CHICKEN WITH PAN GRAVY

Steps:

• Heat the oven to 375 degrees F. Grate 1 1/2 teaspoons zest and squeeze 1 tablespoon juice from the lemon.
• Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the chicken into a shallow roasting pan.
• Roast the chicken for 20 minutes. Brush the chicken with 1/4 cup soup mixture.
• Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
• Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.

LEMON-HERB ROAST CHICKEN DINNER

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.

LEMON-HERB ROAST CHICKEN

Steps:

• 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.

LEMON GARLIC CHICKEN WITH PAN GRAVY

Steps:

• Heat 2 tablespoons oil in a deep skillet on medium, just until it spits when a drop of water is added.
• Combine flour, lemon pepper, granulated garlic, oregano, poultry seasoning, paprika, and parsley in a shallow bowl. Mix well. Reserve two tablespoons for pan gravy.
• Beat together eggs and milk in another shallow bowl.
• Dip chicken in egg mixture then dredge in flour mixture.
• Fry chicken in oil until cooked, about 4 minutes each side. Do not crowd pan. Use multiple batches if necessary, adding oil for each batch.
• Remove cooked chicken to a plate lined with a double layer of paper towel to absorb any left-over oil.
• When all chicken is cooked, reduce heat to low, add chicken broth and garlic, lemon juice, scrape up any brown bits in the pan, and whisk in the reserved flour mixture.
• Cook on low for five minutes, whisking continuously, or until mixture begins to form a gravy.
• Remove from heat.
• Serve gravy over chicken.