ROASTED CHICKEN WITH LEMON AND ROSEMARY
I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.
Provided by cherylb413
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 545.8 calories, Carbohydrate 5.4 g, Cholesterol 204.9 mg, Fat 34.5 g, Fiber 1.4 g, Protein 52 g, SaturatedFat 8.4 g, Sodium 347.4 mg, Sugar 0.8 g
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
ROAST CHICKEN WITH LEMON & ROSEMARY ROOTS
You can eat this roast chicken as a healthy Sunday lunch. Swede, celeriac and carrots flavoured with rosemary, lemon and garlic ramp up the taste
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 1h50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the carrots, celeriac, swede, onions and garlic into a large roasting tin with the oil, rosemary leaves and a grinding of black pepper. Toss well and roast for 5-10 mins while you get the chicken ready.
- Grate the zest and squeeze the juice from the lemon, set aside and put the lemon shells and the woody stalks from the rosemary inside the chicken. Stir the veg, scatter over the lemon zest and drizzle over the juice, then sit the chicken on top of the veg and roast for 1-1 1/4 hrs until the chicken is tender but still moist. Take the chicken from the oven and leave to rest for 10 mins. Keep the veg in the oven and steam one of the bags of kale (if you're eating this over two days for the Healthy Diet Plan, otherwise steam both).
- Squeeze the garlic from the skins, carve the chicken and serve with the vegetables.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
ROSEMARY & LEMON ROAST CHICKEN
This Italian-inspired roast chicken couldn't be easier, but the result is really special
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
- Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
ROAST CHICKEN WITH LEMON AND ROSEMARY
This is from Emeril Lagasse. I changed the recipe around a bit. The sauce is absolutely wonderful, and the chicken has lots of flavor. I served this with Recipe #72501.
Provided by Chill
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours.
- So, here's the directions.
- Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well.
- In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan.
- Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat).
- Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.
Nutrition Facts : Calories 721.3, Fat 49.8, SaturatedFat 15.2, Cholesterol 198.2, Sodium 2917.7, Carbohydrate 10.1, Fiber 1.7, Sugar 1.6, Protein 47.5
JUICY LEMON-ROSEMARY ROAST CHICKEN
This lemon-roasted chicken is so juicy and so easy to make! Make sure to get some woody sprigs of rosemary to create a roasting rack. This chicken makes an incredible chicken soup with the leftovers.
Provided by LIANNASR
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 6
Steps:
- Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.
- Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.
- Line a 9x13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.
- Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 6.8 g, Cholesterol 145.5 mg, Fat 27.1 g, Fiber 3.2 g, Protein 46.8 g, SaturatedFat 7.6 g, Sodium 210.4 mg, Sugar 0.4 g
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ROAST CHICKEN WITH ROSEMARY AND LEMON - FOOD & WINE
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- Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
- Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
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