ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
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
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
POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
- Return to room temp.
- Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
- Reheat over medium heat. Serve with crusty bread.
Nutrition Facts : Calories 231 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 439 milligrams, Carbohydrate 7 grams, Fiber 1.5 grams, Protein 21 grams, Sugar 3 grams
HONEY-ROSEMARY CHICKEN
Honey-Rosemary Chicken
Provided by The Rachael Ray Staff
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high heat
- Season chicken with salt and pepper
- When oil smokes, add chicken to the pan and cook 6 minutes on each side
- Remove from pan and cover with foil
- Reduce heat under pan to medium and add another tablespoon EVOO, a turn of the pan
- Add shallots, garlic and rosemary to pan and cook 2-3 minutes
- Add honey, stir in Dijon and lemon juice
- Add chicken back to the pan and coat on all sides with the bubbling glaze
- Turn off heat
- Garnish with toasted nuts, if using
- Serve with bitter greens salad or wilted spinach and Rice Pilaf
ROSEMARY-GARLIC CHICKEN UNDER A BRICK
Behold, your new favorite dinner.
Provided by Rachael Ray
Number Of Ingredients 20
Steps:
- Using poultry shears, cut along either side of the chicken's backbone and completely remove
- Open it up, turn it over and press down on breastbone to crack and flatten
- This is called spatchcocking a chicken
- Season the chicken on each side liberally with salt and store uncovered in shallow dish on the bottom shelf of your refrigerator overnight
- Preheat oven to 475°F
- Wrap a brick with foil
- Loosen skin from the back of the chicken under breasts and thighs/legs
- Make a paste of garlic, salt, 1 teaspoon pepper, chopped rosemary, lemon zest and EVOO
- Using your fingers, spread the mixture under skin
- Heat a large, cast-iron skillet over medium-high heat
- Coat chicken skin with olive oil and place the chicken, skin-side down in the pan and top with the foil-wrapped brick
- Cook 3 minutes then transfer skillet to oven and roast for 15 minutes
- Remove brick and turn bird, add halved lemons to pan and a big splash of white wine
- Roast 10 minutes more then remove chicken to a cutting board to rest
- Carve chicken and douse with the juice of the caramelized lemon halves
- For the escarole, add a drizzle or two of olive oil in a skillet and sauté the beans and onions until tender-crisp; wilt in escarole
- Season with salt and pepper, and douse with caramelized lemon juice from the chicken
- Serve chicken with escarole and beans alongside
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
This is a Rachael Ray recipe. It is quick enough for a weeknight dinner and great for a Sunday dinner with family. I usually serve this with mashed potatoes.
Provided by icancook66
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Cut chicken into large chunks, arrange chicken in a baking dish. Zest and juice the lemon. Add lemon zest, garlic, rosemary, olive oil, and grill seasoning to chicken, and stir to coat.
- Roast 20 minutes.
- Add wine and lemon juice to the dish and combine with pan juices, then spoon over cicken.
- Return to oven and turn oven off, let stand 5 minutes in oven.
- Spoon juices over chicken and serve.
Nutrition Facts : Calories 351.2, Fat 12.7, SaturatedFat 2.2, Cholesterol 145.3, Sodium 265.7, Carbohydrate 3.1, Fiber 0.5, Sugar 0.7, Protein 48.6
RACHAEL RAY'S GARLIC ROASTED CHICKEN WITH ROSEMARY AND LEMON
This is a quick and easy chicken receipe that can go as a main course with just about anything. I made a roux in a saucepan with butter and flour and garlic and added the pan drippings to it with the wine instead of leaving it in the oven it would take longer to thicken if let in oven.
Provided by Crystal B.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange chicken in 9x13 baking dish. Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
- Toss & coat chicken with all ingredients. Then place in oven. Roast 20 minutes.
- Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
- Let stand 5 minutes longer and removen chicken from the oven.
- place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Nutrition Facts : Calories 612.7, Fat 36.5, SaturatedFat 9, Cholesterol 181.6, Sodium 181.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 59.5
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
LEMON CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
- Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
Nutrition Facts : Calories 400 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 99 milligrams, Sodium 349 milligrams, Carbohydrate 35 grams, Fiber 0.5 grams, Protein 40 grams, Sugar 16 grams
ROAST CHICKEN DINNER WITH ROASTED GARLIC GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h
Yield 4 servings, plus 1 chicken for another use
Number Of Ingredients 13
Steps:
- Preheat the oven to 475 degrees F.
- Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
- Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
- Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
- For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
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LEMON-GARLIC CHICKEN | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 30 mins
- Preheat the oven to 450 degrees . Grate or mince 4 garlic cloves. Combine in a small bowl with the lemon zest, 1 tsp. salt and pepper to taste. In a small saucepan, melt 3 tbsp. butter. Stir 2 tbsp. of the melted butter into the garlic-lemon mixture; set the remaining melted butter aside.
- Place the chicken, breast side down, on a cutting board, with the large cavity facing you. Using kitchen shears, start at the open cavity and cut down each side of the backbone; discard the backbone. Open the chicken like a book, then flip over. Press down firmly on the skin side of the breast until you hear the bone crack.
- Gently slide your fingers between the skin and flesh of the chicken breasts and legs. Using your fingers, stuff the garlic-butter mixture under the skin, spreading it evenly. Rub the reserved melted butter all over the chicken; season generously with salt and pepper. Place the chicken, skin side up, in a roasting pan and roast until the skin is golden-brown and crisp, or until an instant-read thermometer registers 165 degrees , about 45 minutes. (If the skin starts to brown too quickly, cover the chicken loosely with foil.) Let the chicken rest for 15 minutes before carving.
- Meanwhile, slice the remaining 2 garlic cloves. Combine in a saucepan with the celery root. Cover with cold water by 1 inch, season with salt and bring to a boil. Lower the heat and simmer for 5 minutes. Add the potatoes, bring to a boil, reduce to a simmer and cook until the potatoes and celery root are tender, 15 to 20 minutes. Drain well and return to the pot; heat over medium heat until dry, about 1 minute. Remove from the heat, then add the milk, mustard and remaining 4 tbsp. butter; coarsely mash. Stir in the scallions and season with salt and pepper. Drizzle the lemon juice over the chicken and serve with the mash.
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- Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.
- On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.
- Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.
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LEMON AND GARLIC ROAST CHICKEN RECIPE | FOOD & WINE
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5/5 Category ChickenServings 1
- Preheat the oven to 350°. On a work surface, mince the garlic with 1 teaspoon of kosher salt. Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika, cumin, hot paprika and 1/2 teaspoon pepper. Whisk in the olive oil.
- Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin. Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan. Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks. Rub the butter under the skin of the breast meat. Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt. Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
- Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp. Let the chicken rest in the roasting pan for 15 minutes.
- Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board. Pour the pan juices into a bowl and skim the fat from the surface. Strain the juices into a small saucepan and keep warm over low heat. Carve the chicken and serve with the pan juices.
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON - RACHAEL RAY
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- Toss and coat the chicken with all the ingredients, then place in the oven.Roast the chicken for 20 minutes.
GARLIC HERB ROAST CHICKEN WITH POTATOES | RACHAEL RAY ...
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- Pat chicken dry. Whisk up marinade. Season the chicken with salt and pepper, place in large plastic food storage bag or shallow container.
- Add marinade to bag, close the bag, and refrigerate a minimum of 1 to several hours.Preheat oven to 425˚F with rack at center.Peel potatoes and cut into large dice, place in roasting pan and combine with rosemary, garlic, EVOO and season with salt and pepper.
- Place a rack over potatoes and arrange the chicken pieces and cut lemon on top, roast 45 minutes to 1 hour to crisp and juices run clear, place chicken and lemon on platter and loosely tent with foil, increase oven temp to 500˚F and return potatoes to oven for 10 to 15 minutes more to crisp.Arrange chicken and potatoes on plates and top with juice of the roasted lemon.
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- This is called spatchcocking a chicken.Season the chicken on each side liberally with salt and store uncovered in shallow dish on the bottom shelf of your refrigerator overnight.Preheat oven to 475°F.
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