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.
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON-GARLIC CHICKEN THIGHS
Serve with lemon wedges and garnish with parsley.
Provided by jer
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, honey, Worcestershire sauce, and garlic in a non-reactive dish. Add chicken; turn to coat all sides. Cover and marinate in the refrigerator, turning occasionally, for 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Spray a shallow roasting pan with cooking spray.
- Remove chicken from the marinade and shake off excess. Arrange chicken on the prepared roasting pan. Pour remaining marinade over top. Sprinkle with pepper and salt.
- Bake in the preheated oven, basting occasionally with marinade, for 20 minutes. Bake without basting until the juices run clear, another 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 209.3 calories, Carbohydrate 5.8 g, Cholesterol 70.7 mg, Fat 11.8 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 151 mg, Sugar 4.7 g
ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Dinner Lemon Healthy Oregano Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
- Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
- Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
- Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
- Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
GARLIC & LEMON ROAST CHICKEN THIGHS
The "difficult" part in this recipe is to puree all ingredients except the chicken. Roasting gives it a different texture and taste to grilling it. Very simple and fast recipe.
Provided by Tebo3759
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puree garlic, lemon juice, Worcestershire sauce& salt.
- Combine marinade and chicken in a plastic bag.
- Marinade at room temperature for 15 minutes.
- Arrange chicken on greased rack in a broiler pan.
- Roast chicken at 425 for 25-35 minutes until cooked.
Nutrition Facts : Calories 493.6, Fat 34.8, SaturatedFat 9.7, Cholesterol 191, Sodium 810.5, Carbohydrate 3.6, Fiber 0.1, Sugar 1.2, Protein 39.5
LEMON GARLIC ROASTED CHICKEN THIGHS
This is a recipe I put together one night with some chicken leg quarters I had - it was such a hit! Super delicious and so easy (not to mention inexpensive!). I have made it many, many times since, for family and friends, and even people who generally "only like breasts" love this. It really works best with meaty bone in thighs, leg quarters, and you can use breasts, but I would leave the skin on!!!!
Provided by pixiesmom
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray a deep baking dish, or roaster with non stick spray.
- Combine 1 TBS of olive oil, the juice and zest of both lemons, plus the additional lemon juice, and the 4 cloves of garlic minced in a small bowl.
- Place the chicken in the roasting pan.
- Sprinkle liberally with the Lemon Pepper Salt.
- Pour the lemon mixture over all- you can throw the lemon rinds into the baking dish too.
- Bake at 400 for about 45 minutes to an hour, turning the chicken over halfway through baking.
- I sometimes make this, and seal it in a ziplock bag in the freezer, then when you are ready, thaw, dump in the roaster and bake- just adding the lemon pepper salt.
- My family likes this when I take the sauce from the chicken, combine it with a small amount of half and half and serve it over pasta.
ROASTED LEMON CHICKEN THIGHS WITH POTATOES
Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.
Provided by chpmnk42
Categories Baked Chicken Thighs
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Season chicken thighs with salt and pepper on all sides.
- Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
- Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.
Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g
BAKED LEMON-BUTTER CHICKEN THIGHS
These low-carb, keto-friendly chicken thighs are basted with a tangy and rich butter sauce. They are easy enough for a weeknight meal and guaranteed to impress the pickiest eaters. Serve over egg noodles, mashed potatoes, or rice, or alongside your favorite vegetables.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
- Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
- Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.
Nutrition Facts : Calories 509.5 calories, Carbohydrate 6.7 g, Cholesterol 178.7 mg, Fat 34.4 g, Fiber 0.3 g, Protein 41.3 g, SaturatedFat 13.5 g, Sodium 256.7 mg, Sugar 0.3 g
LEMON CHICKEN THIGHS
Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin's. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that's what you're going to want to drag each bite of chicken through. And to think it's only Tuesday.
Provided by Molly Baz
Categories Bon Appétit Dinner Chicken Lemon Garlic Honey Roast Bake
Yield 2-4 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure all thighs are coated in vinegar. Chill 1 hour.
- Preheat oven to 400°F. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
- Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8-10 minutes. Add garlic and transfer skillet to oven. Bake until chicken is cooked through, 10-12 minutes. Transfer chicken and garlic to a plate.
- Set skillet over medium-high heat and cook lemons, cut side down, until edges are deeply charred (they should be almost black), about 5 minutes. Transfer to plate with chicken and garlic and let cool slightly.
- Squeeze lemon juice into a small bowl; add garlic, honey, and Aleppo-style pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Season vinaigrette with salt and black pepper.
- Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.
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.
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ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO RECIPE
From bonappetit.com
4.1/5 (470)Total Time 30 minsServings 4
- Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
- Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
- Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
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