Sicilian Grill Roasted Chicken Recipes

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SICILIAN ROASTED CHICKEN



Sicilian Roasted Chicken image

I made up this one to resemble the rotisserie chicken I love so much. It is so expensive here, so here's my version.

Provided by BramptonMommyof2

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 7

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
  • Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 431.3 calories, Carbohydrate 0.9 g, Cholesterol 145.5 mg, Fat 25.7 g, Fiber 0.4 g, Protein 46.1 g, SaturatedFat 7.2 g, Sodium 528.4 mg, Sugar 0.2 g

SICILIAN GRILL-ROASTED CHICKEN



Sicilian Grill-Roasted Chicken image

How to Make Sicilian Italian Roasted Grilled Chicken

Provided by Judith Fertig

Categories     Chicken     Garlic     Backyard BBQ     Dinner     Lemon     Summer     Grill     Grill/Barbecue     Parsley     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Mediterranean drizzle:
1 large garlic clove, pressed
2 teaspoons coarse kosher salt
2 tablespoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Chicken:
1/2 cup fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/4 cup olive oil
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 3 1/2- to 4-pound free-range chickens
Grilled Lemons, Baby Artichokes, and Eggplant

Steps:

  • For Mediterranean drizzle:
  • garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • For chicken:
  • Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.
  • Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light center burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.
  • Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F., continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.
  • Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Eggplant around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

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  • Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 350°F and 400°F. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 165°F, continuing to maintain barbecue temperature between 350°F and 400°F, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.


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