Rachael Rays Garlic Roasted Chicken With Rosemary And Lemon 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

POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY



Potted Chicken Breasts with Lemon and Rosemary image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 6h10m

Yield 6 servings

Number Of Ingredients 13

1/4 cup EVOO
2 carrots, chopped
1 onion, chopped
2 to 3 ribs celery, chopped with leafy tops
3 to 4 cloves garlic, thinly sliced
Zest and juice of 1 lemon
About 3 tablespoons rosemary, chopped
6 small pieces bone-in, skin-on chicken breast
Salt and pepper
1 cup dry red or white wine
2 tablespoons tomato paste
1 cup chicken stock
Crusty bread

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 image

Honey-Rosemary Chicken

Provided by The Rachael Ray Staff

Number Of Ingredients 16

2 tablespoons EVOO Extra Virgin Olive Oil
divided
Salt and black pepper
4 6-ounce pieces boneless
skinless chicken breast
1 large shallot
finely chopped
2 cloves garlic
finely chopped
3 sprigs rosemary
finely chopped
1/2 cup honey
1 rounded tablespoon Dijon mustard
Juice of 1 lemon
A handful of pine nuts or sliced almonds
toasted (optional)

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



Rosemary-Garlic Chicken Under a Brick image

Behold, your new favorite dinner.

Provided by Rachael Ray

Number Of Ingredients 20

1 chicken
about 3 1/2 pounds
Kosher salt and pepper
4 cloves garlic
pasted or grated
4 sprigs rosemary
chopped
2 lemons
zested then cut in half
2 teaspoons coarse black pepper
2 tablespoons EVOO - Extra Virgin Olive Oil
1/2 cup or so white wine
Olive oil
for drizzling
1 14-ounce can of cannellini beans
drained and rinsed
1 small onion
chopped
1 head escarole
washed and chopped

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



Garlic Roast Chicken With Rosemary and Lemon image

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

2 lbs boneless skinless chicken breasts
4 garlic cloves, crushed
4 sprigs fresh rosemary (2-3 tablespoons leaves)
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon McCormick grill seasoning
1/2 cup dry white wine or 1/2 cup chicken broth

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



Rachael Ray's Garlic Roasted Chicken With Rosemary and Lemon image

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

2 1/2 lbs boneless chicken breasts, cut in small pieces
6 garlic cloves, crushed
3 tablespoons fresh rosemary, Chopped
3 tablespoons extra virgin olive oil (evoo)
1 lemon, juice and zest of
1 tablespoon grill seasoning
1/2 cup dry white wine or 1/2 cup chicken broth

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



Garlic Roast Chicken with Rosemary and Lemon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

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



Lemon Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

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



Roast Chicken Dinner with Roasted Garlic Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 4 servings, plus 1 chicken for another use

Number Of Ingredients 13

2 (4 to 5 pound) chickens, washed and dried
4 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1 stick softened butter
2 heads, plus 4 cloves garlic
12 small potatoes, halved
4 small onions, peeled and quartered, attached at root end
Extra-virgin olive oil, for liberal drizzling
6 sprigs rosemary, leaves finely chopped
1 tablespoon fennel seeds or fennel pollen
1 lemon, halved
1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
2 limes, halved

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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