Roasted Lemon Herb Chicken Recipes

ROASTED LEMON-HERB CHICKEN

Roasted Lemon-Herb Chicken image

Provided by Mary Nolan

Time 2h

Yield 4 servings

Number Of Ingredients 8

Ingredients

One 4 1/2-pound whole chicken, rinsed and patted dry
Kosher salt
Freshly ground black pepper
6 sprigs fresh rosemary
1/2 bunch fresh thyme
1 head garlic, cut in 1/2 horizontally
1 lemon, halved
Olive oil, for brushing

Steps:

Preheat the oven to 400 degrees F.
Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
Carve the chicken and place on serving platter.

ROASTED LEMON HERB CHICKEN

Roasted Lemon Herb Chicken image

My family loves this. My husband even requests it.

Provided by barbzal

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

Ingredients

2 teaspoons Italian seasoning
½ teaspoon seasoning salt
½ teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g

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