Roasted Chicken With Lemon And Rosemary 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

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

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY



Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

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

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

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 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.

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

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.

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE



Chicken with Roasted Lemon and Rosemary Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

5 large lemons
Gray salt
6 boneless chicken breast halves, skin on
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds small new potatoes, such as red bliss, halved
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 cups double-strength chicken stock, or 4 cups canned low-salt chicken broth boiled until reduced by half
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon unsalted butter, optional
Rosemary sprigs, for garnish

Steps:

  • Preheat the broiler.
  • Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
  • Reduce oven temperature to 425 degrees F.
  • Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
  • Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
  • Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs

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

OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY



Oven Roasted Chicken With Lemon, Garlic and Rosemary image

Make and share this Oven Roasted Chicken With Lemon, Garlic and Rosemary recipe from Food.com.

Provided by susie cooks

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 -3 1/2 lb chicken
4 lemons
8 garlic cloves, peeled
16 sprigs rosemary
1/2 teaspoon red pepper flakes
salt and pepper

Steps:

  • Cut chicken in half lenghtwise.
  • Place in large oven proof dish.
  • Squeeze juice from the lemons over the chicken.
  • Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
  • Marinate for 2 hours, turning chicken a few times.
  • Preheat oven to 400 degrees.
  • Roast chicken for 45 minutes.
  • Can broil at the end for darker, crisp skin.
  • Cut into serving pieces.

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE



Chicken with Roasted Lemon and Rosemary Sauce image

Provided by Michael Chiarello

Categories     Chicken     Citrus     Herb     Poultry     Roast     Sauté     Lemon     Rosemary     Healthy

Yield Makes 4 servings

Number Of Ingredients 9

1-1/2 pounds small new potatoes such as Red Bliss
2 large lemons
Extra-virgin olive oil for brushing on lemons, plus 1/4 cup Gray salt and freshly ground pepper
4 boneless chicken breast halves, skin on
1 tablespoon minced garlic
1 cup double-strength chicken stock, or 2 cups canned low-salt chicken broth boiled until reduced by half
1 teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter (optional)

Steps:

  • Put the potatoes in a pot of salted cold water and bring to a boil. Cook until just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half and set aside.
  • Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon shells.
  • Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large ovenproof saut pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter.
  • Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done,remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
  • Return the pan to medium-high heat and add the garlic. Sauté briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.

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From theseasonedmom.com


ROASTED CHICKEN THIGHS WITH ROSEMARY AND LEMON - DON'T SWEAT …
Return skillet to medium heat. Add rosemary, onion and garlic; cook, stirring frequently about 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. Return chicken to skillet, skin side up, to rewarm.
From dontsweattherecipe.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 ROASTED CHICKEN RECIPE WITH ROSEMARY HERBS | WHITE ON …
Instructions. Preheat oven to 425°F/220°C. Pat dry the chicken. For the crispiest skin - proceed to step 2. For quickest preparation- proceed to step 3. Generously sprinkle salt all over the chicken. Set on a plate, place in fridge and allow to air …
From whiteonricecouple.com


OLIVE OIL ROASTED CHICKEN WITH LEMON AND ROSEMARY
2020-08-21 Preheat oven to 350 °F. Pat dry the chicken. Combine the butter with the oil and rosemary until completely mixed. Rub onto the outside of the entire chicken completely, until coated. Slice the lemon in half and place inside the cavity of the chicken, along with any leftover butter mixture. Place into a large roaster on a baking rack.
From thekitchenmagpie.com


EASY ROASTED ROSEMARY LEMON CHICKEN - CUISINE AND TRAVEL
2022-03-31 spray chicken breast with a light coat of olive oil or butter and sprinkle with salt and pepper. 1 tsp olive oil, 1 tsp sea salt, 1 tsp pepper. Roast in the oven at 425 degrees for 20-30 minutes until the internal temperature reads 155 degrees. Let rest for 10 minutes until the temperature reads 165 degrees and serve.
From cuisineandtravel.com


ROASTED CHICKEN WITH ROSEMARY AND LEMON - THESUPERHEALTHYFOOD
2022-07-18 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 small saucepan halfway with water, add the lemon wedges, and bring to a boil over high heat. Reduce the heat to medium and simmer until the rinds are very soft, about 10 minutes.
From thesuperhealthyfood.com


ROSEMARY LEMON ROASTED CHICKEN BREASTS - PRIMAVERA KITCHEN
2021-11-16 Preheat oven to 425ºF. Place the chicken breasts on a baking sheet. Roast for 15 minutes. Flip the pieces, and bake another 10-15 minutes or until the chicken reaches an internal temperature of 165ºF. Garnish with sprigs of fresh rosemary and slices of lemon.
From primaverakitchen.com


LEMON AND ROSEMARY CHICKEN - CTV
Directions. Preheat the oven to 400°F. Prepare the roasting pan. Pat the chicken dry with paper towels. Place the chicken in the middle of the roasting pan.
From more.ctv.ca


ROASTED CHICKEN WITH LEMON AND ROSEMARY - CRAVING TASTY
2018-02-23 4 bone-in, skin-on chicken breasts (about 3 pounds total, patted dry with paper towels) 1 tsp coarse kosher salt. ¼ tsp freshly ground black pepper. 1 lemon (thinly sliced) 4 small sprigs rosemary (broken into pieces) 1/3 cup chicken broth. 3 …
From cravingtasty.com


ROAST CHICKEN WITH LEMON AND ROSEMARY - COOK IT REAL GOOD
2021-03-07 Instructions. 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 ½ the lemon, oregano, 1 teaspoon garlic powder and thyme in a small bowl. Place the chicken in a roasting pan with a rack inside.
From cookitrealgood.com


3 SPATCHCOCK CHICKEN RECIPES • LOU'S KITCHEN CORNER
2022-07-24 Instructions Pre-heat your oven to 180°C/ Fan 160°C Make sure your chicken is at room temperature and spatchcock your chicken (see post for link to 'How to…') and place on... Make your marinade: In a pestle and mortar, crush your fennel seeds. Then, grate in your garlic, lemon zest and add the... ...
From louskitchencorner.freybors.com


ROASTED LEMON ROSEMARY CHICKEN - LITTLE BROKEN
2022-01-03 Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.; In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper.
From littlebroken.com


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