Roastchickenwithrosemarylemonsalt Recipes

ROAST CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

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).

ROAST CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Remove chicken from the fridge 30 minutes before cooking it to bring it to room temperature.
• Preheat the oven to 200C / 390F.
• Mix together melted butter, juice from 1/2 the lemon, oregano, 1 teaspoon garlic powder and thyme in a small bowl.
• Place the chicken in a roasting pan with a rack inside. Look for a spot at the chest cavity opening where the skin and meat of the chickens breasts are a little separated. Use a dessert spoon to gently seperate the skin from the meat of the chicken breast on both sides, keeping the skin intact in the middle. Prop chicken upright by its legs and pour the lemon butter evenly under the skin between the breasts.
• Fill chicken cavity with lemon quarters (including the ones you used for the butter) and rosemary, then tie the legs of the chicken together at the ankle with kitchen string and tuck the wings under the chicken.
• Lay the chicken down on the roasting pan, breast side up, and drizzle with olive oil, then season with paprika, remaining garlic powder, salt and pepper.
• Roast the chicken, breast side up, for 10 minutes on 200C / 390F. Turn the oven down to 180C / 350F and roast, basting with the pan juices every 20 minutes or so for an additional hour and 15 minutes until the chicken is golden brown and cooked through.
• To check if the chicken is done, simply use a meat thermometer to ensure the internal temperature is 75C / 165F or use a skewer to pierce the thickest part of thigh and the juices should run clear.
• Remove the chicken from the oven, carefully move to a large plate and leave to rest, uncovered, for 15 minutes.
• Carve the chicken and serve!

ROAST CHICKEN WITH LEMON AND ROSEMARY

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.

CHICKEN WITH ROSEMARY AND LEMON SALT

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.

WHOLE ROAST CHICKEN WITH LEMON AND HERBS

Steps:

• Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
• Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
• Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
• Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
• Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)

ROAST CHICKEN WITH ROSEMARY-LEMON SALT

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.

ROASTED CHICKEN WITH ROSEMARY

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.

ROAST CHICKEN WITH ROSEMARY LEMON SALT

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.

ROSEMARY & LEMON ROAST CHICKEN

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.

LEMON AND ROSEMARY CHICKEN

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.