Pan Roasted Chicken With Lemon Olives And Rosemar Recipes

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

SHEET-PAN LEMON GARLIC CHICKEN

Steps:

• Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

LEMON, GARLIC & ROSEMARY ROASTED CHICKEN

Steps:

• Preheat oven to 425.
• Add butter to a medium sized bowl.
• Add in olive oil, rosemary, garlic and lemon zest.
• Stir to combine. Set aside.
• Generously season chicken with salt and pepper, including inside of the cavity.
• Brush the butter mixture onto the chicken generously covering up all of the chicken.
• Squeeze the juice of 2 lemons all over the chicken.
• Stuff the chicken with lemon slices, rosemary and onions.
• Tie together the legs if desired.
• Place chicken in roasting pan.
• Cook for 45 minutes and then baste.
• Return to oven and cook for another 15 minutes or until golden. Lightly tent with foil if chicken is browning too quickly.
• Let chicken cool for 15 minute before carving.
• Enjoy

PAN ROASTED CHICKEN WITH LEMON, OLIVES AND ROSEMAR

Steps:

• 1. Dredge chicken in flour and set aside. In large sauté pan, heat oil over high heat and cook chicken til crisp and brown, 2 to 3 minutes on each side
• 2. Add garlic, shallots, broth, wine, lemon peel, and rosemary and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add olives and simmer uncovered for 20 to 30 minutes or til chicken is cooked through and sauce has developed some body. Taste for salt and pepper and serve at once. Serves 4

PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
• Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

ROASTED LEMON CHICKEN WITH POTATOES AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
• In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.
• Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.
• Sprinkle generously with additional salt and pepper.
• Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.

LEMON RISOTTO WITH PAN-ROASTED CHICKEN

Steps:

• Pre-heat the oven to 200º/390ºF.
• Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.
• Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.
• In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.
• Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.
• Reduce the heat and add the chicken stock, one ladle at a time, stirring to incorporate until the rice is creamy and cooked to your preference.
• Stir in the Mascarpone, butter, Parmesan and lemon juice then season to taste.
• Slice the chicken breasts and serve on the creamy lemon risotto.

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC

Steps:

• Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
• Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
• You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
• At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
• When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE

Steps:

• Preheat oven to 450 degrees.
• Fill a pot with cold salted water, add potoates and bring to a boil for about 20 minutes or just until tender; 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.
• Place lemons, flesh side up, in a flameproof baking dish, brush with olive oil, and season with salt and pepper.
• Broil lemons 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. Pushing the pulp through the sieve Discard the lemon shells.
• Season the chicken with salt and pepper.
• Heat the remaining 1/4 cup olive oil in a large oven proof saute 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, 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. Sauti 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.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI

Steps:

• Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
• Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
• Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.