Roast Chicken With Rosemary Lemon Salt Recipes

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ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

CHICKEN WITH ROSEMARY AND LEMON SALT



Chicken with Rosemary and Lemon Salt image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

2 chickens, about 2 to 3 pounds each
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferablyy gray salt
Freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
  • Rinse the chickens inside and out and dry well.
  • Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
  • Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

ROSEMARY & LEMON ROAST CHICKEN



Rosemary & lemon roast chicken image

This Italian-inspired roast chicken couldn't be easier, but the result is really special

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 7

20g pack rosemary
3 tbsp butter
1 garlic clove , crushed
1 lemon , zested and then halved
½ small red chilli , deseeded and chopped
1 ¼kg whole chicken , preferably free-range
4 medium carrots

Steps:

  • Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
  • Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium

ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ROASTED CHICKEN WITH LEMON AND ROSEMARY



Roasted Chicken with Lemon and Rosemary image

I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.

Provided by cherylb413

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 whole chicken, cut into 8 pieces
1 onion, cut into wedges
1 lemon, sliced
8 cloves garlic
4 sprigs fresh rosemary
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 545.8 calories, Carbohydrate 5.4 g, Cholesterol 204.9 mg, Fat 34.5 g, Fiber 1.4 g, Protein 52 g, SaturatedFat 8.4 g, Sodium 347.4 mg, Sugar 0.8 g

LEMON AND ROSEMARY CHICKEN



Lemon and Rosemary Chicken image

This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 shallot, finely chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
4-1/2 teaspoons lemon juice
1/4 cup cold butter

Steps:

  • Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

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.

ROAST CHICKEN WITH ROSEMARY LEMON SALT



Roast Chicken With Rosemary Lemon Salt image

Found this on the Food Network; recipe courtesy of Michael Chiarello and made it for dinner last night. It is an outstanding recipe! The salt mixture forms a light crispy crust and the lemon that is stuffed in the cavity gives off juices that steams the inside, creating a very juicy chicken.

Provided by Marie

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (4 lb) chicken
1 1/2 tablespoons extra virgin olive oil
1 sprig fresh rosemary
1 lemon, cut in chunks
1 tablespoon finely zested fresh lemon rind
1 tablespoon minced fresh rosemary
1 tablespoon salt
black pepper

Steps:

  • Preheat oven to 450°.
  • Rinse chicken inside and out and dry well.
  • In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
  • Rub the chicken all over with the olive oil, then rub with the seasoned salt.
  • Tuck the rosemary sprig and lemon chunks into the chicken cavity.
  • Place chicken in roasting pan and roast for 15 minutes.
  • Reduce oven temperature to 375° and continue roasting for about one more hour or until juices run clear when thigh is pierced with a skewer.
  • The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.
  • Remove from oven and let rest for 15 minutes before carving.

Nutrition Facts : Calories 429.9, Fat 31.2, SaturatedFat 8.4, Cholesterol 138, Sodium 1292.3, Carbohydrate 2.1, Fiber 1, Protein 34.5

ROAST CHICKEN WITH ROSEMARY-LEMON SALT



Roast Chicken with Rosemary-Lemon Salt image

For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or this quick stir-fry.

Provided by Tony Rosenfeld

Categories     Main Course

Yield One whole chicken four for dinner; the second yields enough to make two additional meals.

Number Of Ingredients 6

2 medium lemons
2 Tbs. plus 1 tsp. kosher salt
2 Tbs. chopped fresh rosemary
1 tsp. freshly ground black pepper
2 4-lb. chickens, giblets and excess fat discarded
1/4 cup unsalted butter, melted

Steps:

  • Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine.
  • Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat (use your fingers to gently open up a pocket between the two). Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon for another use. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours.
  • About 30 minutes before you're ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425°F. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats.
  • Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs to clutch the inside ofthe cavity and the side of the bird) and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, about 20 minutes more. Let rest for 5 minutes before carving one of the chickens into pieces.
  • Find more recipes like this one in 150 Things to Make With Roast Chicken, by Fine Cooking contributing editor Tony Rosenfeld. Get two meals in one, with 50 ideas for roasting the bird, plus recipes for casseroles, soups, stews, wraps, salads and more using the leftovers.

Nutrition Facts : ServingSize One whole chicken four for dinner; the second yields enough to make two additional meals., Calories 570 kcal, Fat 310 kcal, SaturatedFat 12 g, TransFat 35 g, Protein 59 g, Cholesterol 205 mg, Sodium 1160 mg, UnsaturatedFat 20 g

CRISPY CHICKEN WITH ROSEMARY-LEMON SALT



Crispy Chicken with Rosemary-Lemon Salt image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
Salt:
1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
Zest of 1/2 large lemon
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
Zest of 1/2 large lemon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine cornmeal or instant polenta

Steps:

  • For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
  • For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

ROAST CHICKEN WITH LEMON AND ROSEMARY



Roast Chicken With Lemon and Rosemary image

This is from Emeril Lagasse. I changed the recipe around a bit. The sauce is absolutely wonderful, and the chicken has lots of flavor. I served this with Recipe #72501.

Provided by Chill

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 1/2-4 lbs chicken, I used a 7lb
1 1/2 tablespoons kosher salt
2 teaspoons cracked pepper
1 lemon, halved (I used 2)
2 bay leaves
6 garlic cloves, roughly chopped
4 sprigs rosemary, roughly chopped, plus 1 tbsp for gravy (I used approx 4 tbsp total)
2 tablespoons olive oil
2 tablespoons butter, at room temperature
1 cup chicken stock
2 tablespoons roasted garlic (throw a head in the oven while cooking chicken, to roast)
1 cup dry white wine

Steps:

  • Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
  • So, here's the directions.
  • Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
  • In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
  • Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
  • Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.

Nutrition Facts : Calories 721.3, Fat 49.8, SaturatedFat 15.2, Cholesterol 198.2, Sodium 2917.7, Carbohydrate 10.1, Fiber 1.7, Sugar 1.6, Protein 47.5

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ROAST CHICKEN WITH LEMON AND ROSEMARY RECIPE - ADD A PINCH
Roast Chicken has to be one of the most versatile recipes you can make. It works perfectly for a casual family supper as well as a more elegant evening entertaining friends. You can make it a comfort meal all the way with smashed potatoes and green beans or bring it up a notch with some roasted asparagus and pots de creme for dessert. Believe me, when I have no idea what to …
From addpinch.heroinewarrior.com


ROSEMARY CITRUS ROAST CHICKEN: SLOW ROASTED LEMON CHICKEN
2020-09-01 Instructions. Preheat your oven to 375F. After you have washed the chicken and removed the bag of giblets, pat the chicken dry and place it into a roasting pan. With one lemon, cut it in half, and rub the entire chicken down with the lemon halves. Drizzle on the lemon olive oil onto the chicken.
From seductioninthekitchen.com


ROAST CHICKEN WITH ROSEMARY - SWAL.ASPIRELACTATION.COM.AU
Stuff the cavity of a whole roasting chicken with onion and fresh rosemary for a simple and delicious baked chicken, just like the ones in Italian markets.
From swal.aspirelactation.com.au


CRISPY CHICKEN WITH ROSEMARY-LEMON SALT RECIPE
2020-05-08 Key Tags. 30 minutes or less; celebrity chef; Chicken Recipes; dinner recipes; easy recipes; Giada De Laurentiis; recipes; skillet recipes; stovetop; Directions For ...
From parade.com


LEMON ROSEMARY ROAST CHICKEN - MELISSASSOUTHERNSTYLEKITCHEN.COM
2020-03-22 Instructions. Preheat oven to 425°F. Spray a large 2 inch deep baking pan with cooking spray. Brush chicken inside and out with butter. Season with salt and pepper. Stuff chicken with lemon, ½ onion, garlic cloves and 2 sprigs rosemary. Tie legs with cooking twine and tuck wings under.
From melissassouthernstylekitchen.com


EASY ROAST CHICKEN (LEMON & HERB) - SALT AND LAVENDER
2021-10-16 Add the chicken, breast side up, to a roasting pan or dish (one with a rack will ensure the best all-over crispy skin). Pour the melted butter over the chicken. For a 3.5-4 pound chicken, roast for 55-65 minutes. For a 5-6 pound bird, it may take up to an hour an a half.
From saltandlavender.com


ROASTED ROSEMARY AND LEMON CHICKEN - GREATIST
2021-10-22 Heat the oven to 375°F and arrange a rack in the middle. Remove the chicken from the refrigerator and let it sit at room temperature. Fill a …
From greatist.com


LEMON ROSEMARY ROASTED CHICKEN - COOKING FOR MY SOUL
2019-12-29 Preheat oven to 425 degrees F. Position rack in lower third of the oven. Make the herbed butter: in a bowl, combine the softened unsalted butter, minced garlic, minced rosemary, herbs de provence, and lemon zest. Set aside. Pat the chicken dry.
From cookingformysoul.com


ROAST CHICKEN WITH ROSEMARY AND LEMON RECIPE | MYRECIPES
Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the ...
From myrecipes.com


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