Martha Stewarts Lemon Roasted Chicken Recipes

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ROASTED CHICKEN WITH LEMON SAUCE



Roasted Chicken with Lemon Sauce image

Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

3 chicken halves (3 to 4 pounds total)
Salt and pepper
1 1/4 cups dry white wine
3/4 cup canned reduced-sodium chicken broth
3 tablespoons lemon juice
2 tablespoons chopped fresh oregano

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack.
  • Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
  • Serve 2 chicken halves with 1/2 cup of the sauce.

Nutrition Facts : Calories 342 g, Fat 19 g, Protein 37 g

LEMON HERB ROASTED CHICKEN



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

Steps:

  • 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.

LEMON ROASTED CHICKEN



Lemon Roasted Chicken image

In this family-friendly recipe from Casey Coleman of Tallahassee, Florida, the chicken develops a delicate, citrusy fragrance and flavor. Simply stuff lemon wedges and a handful of fresh herbs into the cavity before roasting.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 5

4 sprigs rosemary
2 lemons, washed and quartered
1 whole chicken, (3 1/2 pounds), rinsed and patted dry
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 425 degrees. Stuff rosemary and 1 cut lemon into chicken cavity. Tuck wings under and tie chicken legs together with kitchen twine. Set chicken on a rack in a roasting or baking pan.
  • Rub chicken all over with oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until an instant-read thermometer registers 160 degrees when inserted in the thickest part of the thigh (avoiding bone), 45 to 50 minutes. Serve with fresh lemon quarters.

Nutrition Facts : Calories 493 g, Fat 29 g, Fiber 2 g, Protein 52 g

ROAST SPATCHCOCKED LEMON CHICKEN



Roast Spatchcocked Lemon Chicken image

The technique of spatchcocking requires splitting and flattening the chicken. It exposes more skin, which really crisps up at high temperatures. See our step-by-step guide to spatchcocking a chicken, then use this recipe to put together two other delicious meals: Chicken-and-Rice Soup and Escarole Salad with Lardons and Poached Eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 5

1 whole 4-pound chicken
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 lemons, thinly sliced, divided
6 small shallots (6 ounces), peeled and quartered lengthwise

Steps:

  • Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
  • Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
  • Roast chicken 20 minutes. Toss shallots with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
  • Transfer chicken to a carving board, and let rest 10 minutes. Cut chicken into 8 pieces, and serve with roasted lemons, shallots, and pan juices. If using chicken for soup and salad, let chicken cool completely. Remove and discard skin, lemon under skin, and bones, and shred meat into bite-size pieces. Chicken, roasted lemons, shallots, and pan juices can be refrigerated up to 2 days. Store meat and pan juices in separate containers; lemons and shallots can be stored together.

ROAST CHICKEN WITH LEMON AND ROSEMARY



Roast Chicken With Lemon and Rosemary image

Make this Roast Chicken With Lemon and Rosemary for a mouth full of flavor with every bite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

2 small onions
2 sprigs fresh rosemary, (each about 4 inches long)
2 small lemons
1 tablespoon rice-wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole chicken, (3 to 3 1/2 pounds)
Vegetable-oil cooking spray

Steps:

  • Thinly slice 1 onion. Strip the needles from the rosemary, and finely chop them; reserve the sprigs. Grate the zest from 1 lemon.
  • In a small glass or ceramic bowl, combine sliced onion, chopped rosemary, lemon zest, vinegar, mustard, juice from zested lemon, salt, and pepper. Mix well, and set mixture aside.
  • Cut the remaining onion and lemon in half crosswise. Pierce each end with a small, sharp knife. Insert the reserved rosemary sprigs, like skewers, through the holes in the onion and lemon halves.
  • Rub the mustard mixture over the outside of the chicken and inside the cavities. Insert a rosemary "skewer"; in the cavity. Put the chicken in a shallow pan, cover, and refrigerate for at least 2 hours or overnight.
  • Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly coat the grilling rack with cooking spray. The coals should be moderately hot.
  • Remove the chicken from the shallow pan, and place over the cooler part of the grill. Cover with aluminum foil, and roast until the juices run clear when the thigh is pierced with a fork and an instant-read thermometer registers 180 degrees when inserted into thickest part of thigh (1 hour and 30 minutes to 1 hour and 45 minutes); turn 3 or 4 times during grilling. Add fresh coals to the fire as necessary to maintain a moderate heat. If using a gas grill, adjust the far burner to medium.
  • Let the chicken sit 10 minutes. Remove onion and lemon from cavity. Carve, and serve.

LEMON CHICKEN



Lemon Chicken image

This lemon chicken is stuffed with quartered lemons, then roasted; gremolata (a lemon-zest mixture) rubbed under its skin gives the chicken tender, perfectly perfumed flesh.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

1/3 cup coarse salt
3 tablespoons freshly squeezed lemon juice
1 five-pound roasting chicken
Gremolata
6 tablespoons unsalted butter, softened
8 fresh or dried bay leaves
4 lemons, quartered lengthwise
3 lemons, halved (optional)

Steps:

  • In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
  • Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.
  • In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.
  • Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.
  • Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees in the deepest part of the thigh when done. Serve warm or at room temperature.

CHICKEN ROASTED OVER LEMONS AND ONIONS



Chicken Roasted Over Lemons and Onions image

Learn how to make the ultimate roast chicken with lemons and onions. After you master our definitive roast chicken recipe, check out our step-by-step guide to carving your bird.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 13h40m

Number Of Ingredients 8

1 teaspoon ground coriander, cumin, or paprika (optional)
3 teaspoons kosher salt
3-to-3 1/2-pound chicken
1/2 teaspoon freshly ground pepper
2 lemons, 1 sliced into thin rounds
9 thyme sprigs
3 tablespoons unsalted butter, softened
1 small onion, sliced into thin rounds

Steps:

  • Add coriander, cumin, or paprika to the salt, if desired. Pat chicken dry and season the cavity and skin with 1 1/2 teaspoons salt each. Place it on a rimmed baking sheet lined with a rack. Refrigerate, uncovered, at least 12 hours and up to 24 hours.
  • Sprinkle the cavity with 1/4 teaspoon pepper. Then pierce whole lemon all over with a fork; put it inside the cavity with 6 thyme sprigs. Rub butter evenly over the skin, season with another 1/4 teaspoon pepper, and tie the legs firmly with twine. On a rimmed baking sheet lined with parchment, overlap lemon and onion slices to create a base slightly larger than the chicken. Set the bird on top of this "rack," which will collect the chicken fat as it drips. Strip the leaves from remaining 3 thyme sprigs and scatter them over the chicken. Let the bird stand at room temperature for 30 minutes, which will help it cook evenly.
  • Preheat the oven to 450 degrees. Roast the chicken 20 minutes, then reduce the heat to 350 degrees, rotate the sheet, and continue cooking until a thermometer registers 160 degrees, 25 to 35 minutes. (For the most accurate reading, insert it in two places: the thickest part of the breast, then the thigh, near but not touching the bone.) Let the chicken stand 10 minutes (the temperature will rise to 165 degrees) -- this allows the juices to redistribute, creating tender meat. Serve, with the roasted lemon and onion slices.

LEMON-ROASTED CHICKEN WITH POTATOES



Lemon-Roasted Chicken with Potatoes image

Thinly sliced lemons-whether slipped beneath the skin of a chicken or scattered around it in a pan-emit an incomparable aroma when roasted, taking on a honeyed overtone without losing any of their sassy edge.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8

2 russet potatoes peeled and cut into 1/2-inch wedges
Coarse salt, to taste
1 whole chicken (about 6 pounds)
3 garlic cloves, thinly sliced
12 stems of fresh thyme, plus more for garnish
2 lemons, 1 thinly sliced and 1 halved
2 ounces (4 tablespoons) unsalted butter, softened
Freshly ground pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Cook potatoes in simmering salted water until just tender, 2 to 3 minutes. Drain.
  • Place chicken in a roasting pan, breast side up. Scatter potatoes, garlic, 6 thyme stems, and 1/2 of the lemon slices around chicken. Dot potatoes with 1 tablespoon butter divided into small pieces.
  • Stuff chicken cavity with 1 lemon half and 3 thyme stems. Truss chicken. Rub remaining 3 tablespoons butter on skin.
  • With your fingers, loosen skin from chicken breasts. Push remaining lemon slices and thyme stems under skin in a single layer. Squeeze juice from remaining lemon half over chicken and potatoes, and season with salt and pepper.
  • Roast, turning potatoes 2 or 3 times, until a meat thermometer inserted into thickest part of chicken thigh registers 165 degrees, about 1 1/2 hours. Let stand for 15 minutes. Garnish with thyme sprigs.

MARTHA STEWART'S LEMON ROASTED CHICKEN



Martha Stewart's Lemon Roasted Chicken image

You can substitute limes or oranges for the lemons and use other fresh herbs such as thyme, instead of the rosemary.

Provided by Kerena

Categories     Whole Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 sprigs fresh rosemary
2 lemons, washed and quartered
2 garlic cloves, crushed
1 (3 1/2 lb) chicken, rinsed and patted dry
1 tablespoon olive oil
1 teaspoon coarse salt
1/2 teaspoon ground pepper

Steps:

  • Preheat oven to 425 degrees.
  • Stuff rosemary, 1 cut lemon and garlic into chicken cavity.
  • Tuck wings under and tie legs together with kitchen twine.
  • Set chicken on baking rack in roasting pan.
  • Rub chicken all over with olive oil, salt and pepper.
  • Roast until thermometer reads 160 degrees when inserted into thickest part of thigh (avoiding bones), 45-50 minutes.
  • Serve with fresh lemon quarters.

Nutrition Facts : Calories 894.5, Fat 63.2, SaturatedFat 17.6, Cholesterol 297.7, Sodium 860.2, Carbohydrate 3.4, Fiber 0.9, Sugar 0.7, Protein 74.3

ROASTED CHICKEN WITH LEMON, GARLIC AND THYME



Roasted Chicken With Lemon, Garlic and Thyme image

A delicious, easy, foolproof recipe from Martha Stewart's Living magazine- February, 2008 edition. (You don't even need a roasting rack!)

Provided by hollyfrolly

Categories     Whole Chicken

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

1 (6 lb) roasting chickens, approximately 6 pounds
1 tablespoon butter, unsalted
salt & fresh ground pepper
1 lemon
3 large garlic cloves
4 sprigs fresh thyme, plus more
fresh thyme, for garnish
2 medium onions, peeled and cut into 1/2 inch thick slices

Steps:

  • Let the butter and chicken stand at room temperature for 3o minutes or so.
  • Preheat oven to 425 degrees.
  • Remove and discard any giblets, excess fat, and plastic pop-up timer, if there is one.
  • To prevent burning, tuck the chicken's wing tips under the body.
  • Season the cavity of the chicken, liberally, with salt and pepper.
  • Roll the lemon back and forth on the counter to get the juices going. Pierce the entire surface of the lemon with the fork.
  • Smash up the garlic cloves- the side of a knife does this well.
  • Insert lemon, garlic and thyme into the cavity of the bird.
  • Arrange the onion slices in the center of a heavy-duty roasting pan. (Arranging the onions in overlapping rows works great) Place the chicken on top with the breast side up. Tie the chicken legs together with kitchen twine.
  • Spread the softened butter over the entire surface of the chicken. Season generously with salt and pepper.
  • Roast the chicken until skin is crisp and the skin is a nice golden brown. The juices should run clear when the chicken is pierced with a fork- about 1 1/2 hours. The chicken will be cooked perfectly when an instant-read thermometer (inserted into the breast- then thigh) will read 165 degrees.
  • Garnish with sprigs of thyme.

Nutrition Facts : Calories 1005, Fat 72.7, SaturatedFat 21.8, Cholesterol 328.5, Sodium 327.2, Carbohydrate 7.4, Fiber 1.4, Sugar 2.7, Protein 76.3

GREEK LEMON ROASTED POTATOES, MARTHA STEWART



Greek Lemon Roasted Potatoes, Martha Stewart image

This is a fantastic and different way to roast potatoes. It's great with grilled or roasted chicken and was featured in Martha Stewart Living with trout. From Martha's magazine: "Oregano is Greek for "joy of the mountain." Greek oregano has a more mild flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets." (Or you can order it from www.penzeys.com, a wonderful herb and spice shop.) Enjoy!

Provided by annbb

Categories     Lemon

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs russet baking potatoes, peeled and quartered (~8 medium potatoes, YOU MUST USE BAKING POTATOES!)
1 cup water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1 tablespoon dried oregano, preferably broken-leaf greek,plus more for garnish
1 tablespoon kosher salt
fresh ground black pepper

Steps:

  • Heat oven to 500 degrees.
  • Place potatoes in a 10 X 15 inch baking dish.
  • Add water, olive oil, lemon juice, dried oregano, salt and pepper.
  • Toss potatoes until well coated.
  • Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
  • Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
  • If desired, garnish with oregano.
  • Serve.

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