Rotisserielemonrosemarychicken Recipes

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ROTISSERIE LEMON-ROSEMARY CHICKEN



Rotisserie Lemon-Rosemary Chicken image

From the Ultimate Rotisserie Cookbook by Diane Phillips. Tangy lemon and pungent rosemary give this chicken its robust flavor. Cooking time includes the 8 hour marinating time.

Provided by luvmybge

Categories     Chicken

Time 9h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 (4 lb) chicken
1/2 cup fresh lemon juice
1 lemon, zest of, grated
5 garlic cloves, minced
1/4 cup fresh rosemary leaf
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup olive oil

Steps:

  • Wash chicken inside and out under cold water and pat dry.
  • Remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
  • Mix marinade ingredients and pour over chicken.
  • Marinate in refrigerator about 8 hours.
  • Remove chicken from marinade and drain.
  • Load chicken onto spit rod assembly. Truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
  • Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
  • Remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.

BAKED LEMON ROSEMARY CHICKEN



BAKED LEMON ROSEMARY CHICKEN image

Lemon and rosemary complement the richly roasted flavor of the chicken in this easy all-in-one dinner. This recipe is included in my Low Oxalate Fresh and Fast Cookbook.

Provided by MelindaKeen

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 boneless chicken breasts, cut in 2 inch chunks
2 small red potatoes, quartered
1 red bell pepper, sliced thick
1 large zucchini or 1 large yellow squash, cut in 1 inch chunks
1 large onion, cut in 1 inch chunks
1/4 cup olive oil
lemon juice, of 1 lemon
3 fresh garlic cloves, diced
1/2 teaspoon salt
1/2 teaspoon dried Italian spices
1/2 teaspoon dried rosemary

Steps:

  • Preheat oven to 425 degrees.
  • In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
  • Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.

Nutrition Facts : Calories 345.3, Fat 20.7, SaturatedFat 3.9, Cholesterol 46.4, Sodium 361.5, Carbohydrate 22.2, Fiber 3.6, Sugar 6, Protein 18.6

ROASTED LEMON ROSEMARY CHICKEN



Roasted Lemon Rosemary Chicken image

This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts.

Provided by Cucina Casalingo

Categories     Whole Chicken

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup extra virgin olive oil, plus
4 tablespoons extra virgin olive oil, divided
16 white pearl onions, peeled and trimmed
5 carrots, peeled and cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces
3 garlic cloves, separated and peeled
1 3/4 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1 (4 -5 lb) roasting chickens, rinsed and patted dry
1 tablespoon lemon zest
2 teaspoons lemon zest
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/3 cup Chardonnay wine
1 cup chicken stock

Steps:

  • Preheat oven to 450°F
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat.
  • Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes.
  • When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
  • Reduce the burner heat slightly and allow the pan to cool a bit.
  • Add 2 tablespoons oil to pan and return the pan to medium-high heat.
  • Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil.
  • Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken.
  • Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.
  • Add the wine to the skillet and deglaze, scraping up any browned bits from the pan.
  • After the wine has simmered for 30 seconds, add the chicken stock and heat through.
  • Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh.
  • Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.

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