Roast Chicken With Rosemary Lemon Salt Recipes

LEMON AND ROSEMARY CHICKEN

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.

ROAST CHICKEN WITH ROSEMARY LEMON SALT

Steps:

• Preheat oven to 450°.
• Rinse chicken inside and out and dry well.
• In a bowl, combine lemon zest, 1 tablespoon minced rosemary, salt and pepper and mix well.
• Rub the chicken all over with the olive oil, then rub with the seasoned salt.
• Tuck the rosemary sprig and lemon chunks into the chicken cavity.
• Place chicken in roasting pan and roast for 15 minutes.
• Reduce oven temperature to 375° and continue roasting for about one more hour or until juices run clear when thigh is pierced with a skewer.
• The recipe did not state to baste with pan juices, but the next time I make this chicken I will do so.
• Remove from oven and let rest for 15 minutes before carving.

ROASTED CHICKEN WITH ROSEMARY

Steps:

• In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

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).

ROASTED CHICKEN WITH LEMON AND ROSEMARY

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).

ROSEMARY & LEMON ROAST CHICKEN

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.

ROAST CHICKEN WITH ROSEMARY-LEMON SALT

Steps:

• Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine.
• Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat (use your fingers to gently open up a pocket between the two). Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon for another use. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours.
• About 30 minutes before you're ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425°F. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats.
• Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs to clutch the inside ofthe cavity and the side of the bird) and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, about 20 minutes more. Let rest for 5 minutes before carving one of the chickens into pieces.
• Find more recipes like this one in 150 Things to Make With Roast Chicken, by Fine Cooking contributing editor Tony Rosenfeld. Get two meals in one, with 50 ideas for roasting the bird, plus recipes for casseroles, soups, stews, wraps, salads and more using the leftovers.

WHOLE ROASTED CHICKEN (WITH LEMON, GARLIC & ROSEMARY)

Steps:

• Preheat oven to 425° F
• Remove the chicken giblets. Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.
• Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic halves, and 2-3 sprigs rosemary.
• Truss legs (tie them together with kitchen twine).
• Melt butter in microwave or small pan on stove. Brush the outside of chicken with butter and sprinkle with salt and pepper. Tuck wings under the body of the chicken.
• Roast for 45 minutes and then baste with pan juices. Continue to cook for another 20-25 minutes, until golden brown and until the juices run clear when you cut between a leg and thigh. Lightly cover chicken with foil of chicken is browning too quickly.
• Remove chicken from the oven and let rest in the cooking pan for 10-15 minutes.
• Transfer chicken to a cutting board. Remove aromatics and vegetables from the cavity. Carve the chicken and serve on a platter. Garnish platter with remaining rosemary and lemon slices (optional).

LEMON AND ROSEMARY OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400°F
• Slice 2 lemons and layer evenly on bottom of large roasting pan or baking dish. Drizzle with olive oil and top with fresh rosemary.**
• Remove giblets from inside chicken. Rinse and pat chicken dry with paper towel. Place chicken on top of sliced lemons, breast side up.
• Mix olive oil, juice of 1 lemon, salt, pepper and chicken seasoning. Pour mixture over chicken and rub in to ensure entire chicken is coated. Sprinkle with more salt and pepper.
• Cut remaining 2 lemons into wedges and stuff inside chicken along with more rosemary.
• Roast for 1-1½ hours. Until legs wiggle loosely, juices run clear and/or a thermometer reaches 165° in the thickest part of the thigh.
• *cover chicken with foil towards the end if it begins to get too dark (optional)*
• Slice and serve chicken. Drizzle a bit of the pan drippings over chicken.

OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER

Steps:

• Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
• Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
• Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
• Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
• Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

CRISPY CHICKEN WITH ROSEMARY-LEMON SALT

Steps:

• For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
• For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

ROASTED LEMON ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
• In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, throughly coating with the mixture.
• Arrange the chicken skin side down on the prepared baking sheet. Bake for 30 minutes, then flip and continue baking for additional 25-30 minutes until completely cooked through. The skin should be golden brown when finished baking.

ROAST CHICKEN WITH LEMON AND ROSEMARY

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.

ROASTED CHICKEN THIGHS WITH ROSEMARY AND LEMON RECIPE

Steps:

• Preheat oven to 425°.
• Thinly slice half of lemon; discard any seeds. Cut remaining lemon in half and then into 2 wedges.
• Season chicken thighs with salt and pepper.
• Coat a large skillet with 1 teaspoon oil and place on medium heat. Add chicken, skin side down. Cook allowing skin to render and brown, spoon off excess fat to retain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
• Scatter lemon slices over chicken and on bottom of skillet. Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 10-12 minutes.
• Transfer chicken pieces, skin side up from the skillet to a platter.
• Return skillet to medium heat. Add rosemary, onion and garlic; cook, stirring frequently about 2 minutes.
• Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired.
• Return chicken to skillet, skin side up, to rewarm.
• Serve topped pan sauce.

ROAST CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Remove chicken from the fridge 30 minutes before cooking it to bring it to room temperature.
• Preheat the oven to 200C / 390F.
• Mix together melted butter, juice from 1/2 the lemon, oregano, 1 teaspoon garlic powder and thyme in a small bowl.
• Place the chicken in a roasting pan with a rack inside. Look for a spot at the chest cavity opening where the skin and meat of the chickens breasts are a little separated. Use a dessert spoon to gently seperate the skin from the meat of the chicken breast on both sides, keeping the skin intact in the middle. Prop chicken upright by its legs and pour the lemon butter evenly under the skin between the breasts.
• Fill chicken cavity with lemon quarters (including the ones you used for the butter) and rosemary, then tie the legs of the chicken together at the ankle with kitchen string and tuck the wings under the chicken.
• Lay the chicken down on the roasting pan, breast side up, and drizzle with olive oil, then season with paprika, remaining garlic powder, salt and pepper.
• Roast the chicken, breast side up, for 10 minutes on 200C / 390F. Turn the oven down to 180C / 350F and roast, basting with the pan juices every 20 minutes or so for an additional hour and 15 minutes until the chicken is golden brown and cooked through.
• To check if the chicken is done, simply use a meat thermometer to ensure the internal temperature is 75C / 165F or use a skewer to pierce the thickest part of thigh and the juices should run clear.
• Remove the chicken from the oven, carefully move to a large plate and leave to rest, uncovered, for 15 minutes.
• Carve the chicken and serve!

LEMON ROSEMARY ROAST CHICKEN

Steps:

• Preheat oven to 425°F. Spray a large 2 inch deep baking pan with cooking spray.
• Brush chicken inside and out with butter. Season with salt and pepper.
• Stuff chicken with lemon, 1/2 onion, garlic cloves and 2 sprigs rosemary. Tie legs with cooking twine and tuck wings under.
• Arrange vegetables in pan. Center chicken on top. Season any vegetables not covered by the chicken with additional salt and pepper.
• Place into the oven, baking for one hour. Check top for browning and lay foil loosely on top, if needed. Bake for an additional 30 minutes or until juices run clear from thigh and leg portions.
• Rest tented with foil for 20 minutes then carve and serve.

ROAST CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Heat oven to 425F.
• Season chicken inside and out with salt, pepper, and herbs de Provence.
• Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
• Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
• Let the bird rest for 10 minutes, tenting with foil before carving.
• Serve chicken, either one breast, or one thigh/drumstick, skin is optional.

LEMON ROSEMARY ROAST CHICKEN

Steps:

• Preheat oven to 350°F. Place chicken on rack in foil-lined roasting pan. Brush with oil.
• Mix lemon pepper seasoning, seasoned salt and rosemary in small bowl. Rub evenly over entire chicken.
• Roast 1 1/4 to 1 1/2 hours until chicken is cooked through.

CHICKEN WITH ROSEMARY AND LEMON SALT

Steps:

• Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
• Rinse the chickens inside and out and dry well.
• Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
• Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.