Roast Chicken With Meyer Lemons And Potatoes Recipes

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ROAST CHICKEN WITH MEYER LEMONS AND POTATOES



Roast Chicken with Meyer Lemons and Potatoes image

Because of their thin skin, Meyer lemons can be eaten whole. Arranging the halves on the platter alongside the potatoes adds an extra dimension of color and flavor to this bright roast chicken dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

1 whole chicken (about 4 pounds), left at room temperature for 30 minutes, giblets reserved for another use
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 Meyer lemons, halved
2 pounds baby potatoes, halved or quartered if large
2 tablespoons fresh thyme leaves, plus sprigs for garnish

Steps:

  • Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.
  • While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.

LEMON ROAST CHICKEN AND POTATOES



Lemon Roast Chicken and Potatoes image

This is roast chicken and potatoes at it's most wonderful! The flavours of lemon and garlic bring out the very best of the flavour of the chicken without overpowering it. Simple really is best sometimes....

Provided by MarieRynr

Categories     Chicken

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 large potatoes (leave the skins on, the flavour is fabulous)
2 tablespoons grainy mustard
2 lemons, juice of (save the squeezed lemon halves)
1 tablespoon dried oregano (I used thyme) or 1 tablespoon dried thyme, crumbled (I used thyme)
4 tablespoons olive oil
1 (3 lb) roasting chickens, about 3 pounds
2 onions, peeled and cut into wedges
2 bay leaves
6 garlic cloves, with skins left on
1/2 cup white wine

Steps:

  • Pre-heat the oven to 180*C/350*F.
  • Halve the potatoes lengthwise and then cut them into three or four wedges, so that they look like chips. I used Charlotte fingerling potatoes and they were perfect, cut into quarters.
  • Throw these into a shallow roaster along with the onion wedges and the chicken.
  • Mix together the mustard, lemon juice, oregano (or thyme) and olive oil to make a marinade.
  • Pour over the chicken, potatoes and onions. Add the bay leaves and garlic.
  • Season with salt and pepper (remembering the inside of the chicken as well as the outside)
  • Rub the marinade in all over the surface of the chicken and shuffling the potatoes and onions around so that they are well coated.
  • Put the reserved lemon halves inside the chicken.
  • Gently pour a cup of warm water into the pan, being careful not to wash any of the marinade off of the chicken or potatoes.
  • Roast for one hour. At this point the chicken should be starting to brown.
  • Pour the wine over the top and turn the potatoes and onions.
  • Roast for another hour, turning the chicken when it is well browned on top. Check that the potatoes are still in a little liquid, you don't want them to go dry. If they seem a bit dry add a little more hot water.
  • When it is done the chicken will be golden brown and juicy and cooked through and the potatoes will be meltingly tender, with a few crisp edges. There should be a little sauce left in the roaster to serve spooned over the chicken and potatoes, but if there isn't just add a bit of hot water to the dish and scrape up the tasty bits from the bottom to make more sauce.
  • Serve to a very lucky family that will be scrambling for more! If this doesn't soon become your favourite way to roast chicken I'll be a monkey's uncle!

Nutrition Facts : Calories 943.3, Fat 49.1, SaturatedFat 12, Cholesterol 160.4, Sodium 261.8, Carbohydrate 74.5, Fiber 9.8, Sugar 6.2, Protein 46.5

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.

SAUTéED CHICKEN WITH MEYER LEMON



Sautéed Chicken With Meyer Lemon image

Instead of letting the age-old combination of salt and time tame the bitterness of lemon pith, heat and sugar speed the process along here, pickling the citrus in minutes. Just blanch a thinly sliced lemon to remove some of its bite, then simmer it again in a pot of heavily sugared and salted water. You'll end up with lemon slivers that are at once salty, sweet, sour and bitter - and far more interesting than they should be given the amount of work that went into them. They get even better when you fry them in oil, letting their flavors caramelize and turn honeyed. This technique works particularly well with Meyer lemons but regular lemons can work, too. If you use this substitution, blanch them in plain water twice before simmering them in the sugar-salt mixture.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
3 tablespoons extra virgin olive oil
2 teaspoons minced rosemary
Kosher salt
1/2 teaspoon black pepper
1 1/2 Meyer lemons
2 tablespoons sugar
2 leeks, thinly sliced
2 garlic cloves, finely chopped

Steps:

  • Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
  • Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
  • Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
  • Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 395 milligrams, Sugar 6 grams, TransFat 0 grams

LEMONY ROASTED CHICKEN AND POTATOES



Lemony Roasted Chicken and Potatoes image

This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. -Sherri Melotik Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 13

1-1/2 pounds red potatoes (about 5 medium), cut into 3/4-inch cubes
1 large onion, coarsely chopped
1 medium lemon, halved and sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
1 teaspoon pepper, divided
4 bone-in chicken thighs (about 1-1/2 pounds)
4 chicken drumsticks (about 1 pound)
1 teaspoon paprika
6 cups fresh baby spinach (about 5 ounces)
Lemon wedges, optional

Steps:

  • Preheat oven to 425°. Place potatoes, onion and sliced lemon in a large bowl; toss with 2 tablespoons oil, garlic and 1/2 teaspoon each salt, rosemary and pepper. Spread evenly in a greased roasting pan. Roast on an upper oven rack 20 minutes., Meanwhile, toss chicken with paprika and the remaining salt, rosemary and pepper. In a large skillet, heat remaining oil over medium-high heat. Brown chicken in batches., Place chicken over potato mixture. Roast until a thermometer inserted in chicken reads 170° and potatoes are tender, 15-20 minutes. Remove chicken from pan. Immediately add spinach to vegetables, stirring to wilt slightly. Serve with chicken and, if desired, lemon wedges.

Nutrition Facts : Calories 589 calories, Fat 31g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 898mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 5g fiber), Protein 42g protein.

ROASTED LEMON CHICKEN



Roasted Lemon Chicken image

Make and share this Roasted Lemon Chicken recipe from Food.com.

Provided by mommyof 3

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 7

1 whole chicken (about 3 pounds)
1 head garlic
2 tablespoons olive oil
chopped fresh parsley
2 lemons
2 tablespoons butter
salt and pepper

Steps:

  • Cut up 1 lemon into 8 pieces and rub the outside of the chicken with the peel side of the pieces and then put the lemon pieces into the chicken with the garlic.
  • Season with salt and pepper.
  • Pour a mixture of half of the olive oil and half of the butter on top and pour the rest inside of the chicken.
  • Roast for 1 1/2 hours in a preheated oven of 325 degrees.
  • Half-hour before chicken is done roasting pour the juice from the second freshly squeezed lemon over the top and sprinkle the chicken with the chopped parsley and return the chicken to the oven to finish roasting.

Nutrition Facts : Calories 575.2, Fat 43.7, SaturatedFat 13.2, Cholesterol 172.7, Sodium 187.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.6, Protein 39

SKILLET-ROASTED LEMON CHICKEN WITH POTATOES



Skillet-Roasted Lemon Chicken with Potatoes image

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 teaspoon grated lemon zest
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
8 boneless skinless chicken thighs (4 ounces each)
1/4 teaspoon dried rosemary, crushed
1 pound fingerling potatoes, halved lengthwise
8 cherry tomatoes
Minced fresh parsley, optional

Steps:

  • Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.

Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

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From olivetomato.com


ROSEMARY LEMON CHICKEN AND POTATOES (VIDEO) - VIKALINKA
2020-03-02 Preheat the oven to 450F/250C. On a cutting board chop up rosemary leaves and garlic roughly. In a mortar combine chopped rosemary, garlic, a pinch of coarse salt and 1 tbsp of olive oil and bash it all together with a pestle until you have a paste, then add the rest of the olive oil and the juice of the lemons, reserve the lemon halves ...
From vikalinka.com


LEMON ROSEMARY ROAST CHICKEN & POTATOES - JAMIE GELLER
2012-08-31 Preparation. 1. Heat olive oil in a large sauté pan over medium high heat. Brown chicken pieces until golden, about 4 to 6 minutes per side. Remove from pan, and set aside. 2. Add potatoes to the pan and sauté until they begin to get some color, about 6 minutes. Add onions and garlic, and sauté 5 minutes more.
From jamiegeller.com


PRESERVED MEYER LEMON ROASTED SPATCHCOCK CHICKEN
Instructions. Preheat oven to 425° Clean and dry the whole chicken. Be sure to remove all packaging and bits from the cavity of the chicken. Using a pair or kitchen scissors, cut along the left and right side of the backbone to completely remove it from the chicken.
From freakingdelish.com


DUTCH OVEN WHOLE CHICKEN WITH MEYER LEMON - THE HEIRLOOM …
2019-11-25 Place the chicken inside of the dutch oven. 2-3 sprigs thyme, 2-3 sprigs rosemary. Make the butter and herb mixture - In a bowl, mix lemon juice, butter, chopped sage, rosemary, thyme, kosher salt, and cracked pepper. Brush the chicken with the butter-herb mixture, covering the entire top and sides of the chicken.
From theheirloompantry.co


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