ROASTED CHICKEN WITH LEMON SAUCE
Our family loves chicken cooked many ways, but this roasted version is one of our favorites. If your family likes lemon flavor, this is a good dish to try. It's so simple to make. -Geneva Garrison, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 640 calories, Fat 32g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 414mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 3g fiber), Protein 57g protein.
ROASTED CHICKEN WITH LEMON SAUCE
Some simple ingredients plus a little bit of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas the next day.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, about 45 minutes. Remove chicken and rack.
- Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
- Serve 2 chicken halves with 1/2 cup of the sauce.
Nutrition Facts : Calories 342 g, Fat 19 g, Protein 37 g
CHICKEN WITH LEMON SAUCE
"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.
Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.
LEMON-ROASTED CHICKEN
I heard about this "engagement chicken" on the radio, and searched it out online and read how a few different people did it. Here is my variation on it - guaranteed to result in super moist lemon-roasted chicken! And yes - I did get proposed to within 3 months of making it! Looks super pretty and tastes amazing! I usually pair the chicken with a lasagna or a vegetable medley.
Provided by Sential
Categories Whole Chicken
Time 1h55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
- Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
- Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
- Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
- Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.
Nutrition Facts : Calories 382.2 calories, Carbohydrate 13.8 g, Cholesterol 121.2 mg, Fat 21.8 g, Fiber 6.1 g, Protein 39.8 g, SaturatedFat 6 g, Sodium 1440.5 mg
STOVE-TOP "ROAST" CHICKEN WITH LEMON SAUCE
Make and share this Stove-Top "roast" Chicken With Lemon Sauce recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 51m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
- Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
- Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
- Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
- Skim fat from reserved liquids and add enough broth to make 3/4 c total.
- Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
- Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.
Nutrition Facts : Calories 356.9, Fat 27.1, SaturatedFat 7.9, Cholesterol 110.8, Sodium 109.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 25.8
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
OVEN ROASTED LEMON CHICKEN WITH SEASONED SAUCE
A juicy golden chicken with luscious sauce, requiring a minimum of effort. The lemon flavor is not overpowering, but definitely present. Pairs perfectly with mashed potatoes. This recipe comes from a Dutch language cookbook I recently purchased entitled "Mediterraans: Culinair genieten op z'n best" which translates to MEDITERRANEAN: CULINARY ENJOYMENT AT ITS BEST. All the recipes are anonymous so I can't give credit to it's author.
Provided by FlemishMinx
Categories Whole Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 180°C.
- Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
- Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
- Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
- Put the remaining lemon slices and the other garlic half inside the chicken.
- Place the chicken BREAST SIDE DOWN in the baking dish.
- Rub or brush the olive oil over the chicken and salt and pepper as desired.
- In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
- Take 2 TBS of this broth and add to the baking dish.
- Place the dish in the oven and bake for 1 hour.
- Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
- Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
- Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
- Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
- Remove the lemon slices and garlic from the chicken; carve as usual.
- Serve, passing sauce.
STOVETOP ROAST CHICKEN WITH LEMON HERB SAUCE RECIPE
Provided by tulawdog
Number Of Ingredients 11
Steps:
- For Chicken 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a 12 inch skillet over med. high heat until just smoking. Add chicken skin side down and cook without moving until golden brown, 5-8 minutes. May have to do in two batches. 2. Using tongs, flips chicken pieces skin side up and reduce heat to med-low, add 3/4 cup of chicken broth to the skillet, cover and cook until the thickest part of the breasts registers 155 degrees and the thickest part of the drumstick/thigh registers 170 degrees, 10- 16 minutes. Transfer chicken to a plate, skin side up. 3. Pour liquid from skillet into a measuring cup and reserve. Wipe out skillet. Add the remaining 1 Tbs oil to the skillet and heat over medium high heat until shimmering. Return chicken pieces skin side down and cook without moving until skin is deep golden brown and crisp, 4-7 minutes. Transfer to serving platter and tent loosely with foil. 4. Add enough broth to reserved cooking liquid to measure 3/4 of a cup. Sauce 1. Heat remaining oil in skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 2 minutes. 2. Add the flour and cook stirring constantly, about 30 seconds. 3. Increase heat to medium high, add reserve liquid and bring to a simmer, scrapping the skillet with a wooden spoon to loosen any browned bits. Simmer rapidly until reduced to 1/2 cup, 2-3 minutes. 4. Stir in any juices from the resting chicken, cook for 30 second more. 5. Off heat, whisk in parsley, chives/thyme, lemon juice and butter. Pour sauce on chicken and serve.
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