Roasted Lemon And Garlic Steaming Liquid Recipes

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SIMPLE ROAST CHICKEN WITH GARLIC AND LEMON



Simple Roast Chicken with Garlic and Lemon image

Keep it simple with this easy recipe for the best roast chicken flavored with garlic and lemon and roasted to perfection.

Provided by Kelly Senyei

Time 1h20m

Number Of Ingredients 6

1 (4- to 5-pound) chicken
4 Tablespoons unsalted butter
4 large cloves garlic, minced
1 lemon, halved
3 sprigs fresh rosemary
Kitchen string

Steps:

  • Preheat the oven to 450ºF with rack in center.
  • Remove the giblets from the chicken then trim the excess fat from around the chicken cavity then rinse and thoroughly dry the chicken. (The drier the chicken, the crispier the skin.) Place the chicken in a roasting pan, baking dish or cast iron skillet.
  • Melt the butter with the garlic in a small saucepan over medium-low heat. Brush the melted garlic butter all over the chicken. Season the chicken liberally all over (including inside the cavity) with salt and pepper. Place the two lemon halves and the sprigs of rosemary inside the cavity.
  • Tie the legs together with kitchen twine. (Keep it simple with a loop around each leg and knotted in the center.)
  • Roast the chicken for about 1 hour, basting it every 15 minutes by using a spoon and tilting the pan to collect the juices then spooning them atop the chicken, until the internal temperature reaches 165ºF. (When testing the temperature with a meat thermometer, insert it into the breast but do not touch the bone for the most accurate reading.) Rotate the pan after every time you baste the chicken to guarantee even cooking.
  • Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.

Nutrition Facts : Calories 458 kcal, Carbohydrate 3 g, Protein 30 g, Fat 35 g, SaturatedFat 14 g, Cholesterol 150 mg, Sodium 115 mg, ServingSize 1 serving

EASY LEMON AND GARLIC BROCCOLI



Easy Lemon and Garlic Broccoli image

This is an easy recipe for a delicious broccoli side that takes just a few minutes to make.

Provided by Upagainstawall

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 8

1 pound broccoli, separated into florets
2 teaspoons fresh lemon juice
2 tablespoons water
3 tablespoons butter
2 cloves garlic, minced
1 pinch salt
2 teaspoons lemon juice
1 teaspoon ground black pepper

Steps:

  • Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
  • While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 8.8 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 99.6 mg, Sugar 2.1 g

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC



Roasted Chicken with Olives, Lemon, and Garlic image

Think there's no way to improve upon perfectly roasted chicken? Think again. At Herbsaint we would have to appoint someone to guard the pans while these birds cooled, or they would all end up wingless! In this recipe, the addition of rosemary, garlic, lemon, and olives perfumes the meat and suggests a world of accompaniments: steamed artichokes, just-cooked angel hair pasta, fluffy couscous, a salad of pungent greens with crusty bread for sopping up the juices. When it comes to wine, consider serving a rosé or a white from the Rhone valley.

Yield makes 4 servings

Number Of Ingredients 9

1 chicken (2 1/2 to 3 pounds)
2 lemons, zested and quartered
12-15 garlic cloves, crushed and peeled
3 tablespoons olive oil
Salt and pepper
Crushed red pepper flakes
6-8 sprigs rosemary (strip half the sprigs of their leaves and chop coarsely)
1 medium onion, peeled and cut into 8 wedges
1 cup pitted kalamata or picholine olives, or a combination of both

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.

ROASTED-LEMON-AND-GARLIC STEAMING LIQUID



Roasted-Lemon-and-Garlic Steaming Liquid image

Provided by Molly O'Neill

Categories     condiments

Time 1h10m

Yield About 3 1/2 cups

Number Of Ingredients 6

2 small heads garlic, smashed
2 lemons, cut across into 1/8-inch slices
2 tablespoons olive oil
1 bay leaf
1/2 teaspoon black peppercorns
3 cups water

Steps:

  • Preheat the oven to 375 degrees. Place the garlic on a large sheet of aluminum foil and surround with the lemon slices. Drizzle with the olive oil. Wrap the foil into a package and roast until the garlic is soft, about 1 hour.
  • Place the garlic, lemon slices and accumulated juices into the desired steaming equipment with the bay leaf, peppercorns and water. Bring to a boil. Reduce heat and simmer for 1 minute. Begin steaming. Add boiling water if too much of the liquid evaporates before cooking is complete.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 11 milligrams, Sugar 1 gram

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