Stovetop Roast Chicken With Lemon Herb Sauce Recipes

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HERB CHICKEN WITH LEMON CREAM SAUCE



Herb Chicken with Lemon Cream Sauce image

This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon Dijon mustard
Zest of 1 lemon
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1/2 cup chicken broth
1/2 cup heavy cream
Juice of 1 lemon
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.

CHICKEN WITH A LEMON HERB SAUCE



Chicken with a Lemon Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 boneless skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 clove garlic, peeled
1/4 teaspoon salt
1/2 cup chopped fresh parsley leaves
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons freshly ground black pepper
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil

Steps:

  • For the Chicken: Preheat an oven to 450 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
  • For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

ROASTED LEMON-HERB CHICKEN



Roasted Lemon-Herb Chicken image

Provided by Mary Nolan

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

One 4 1/2-pound whole chicken, rinsed and patted dry
Kosher salt
Freshly ground black pepper
6 sprigs fresh rosemary
1/2 bunch fresh thyme
1 head garlic, cut in 1/2 horizontally
1 lemon, halved
Olive oil, for brushing

Steps:

  • Preheat the oven to 400 degrees F.
  • Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
  • Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
  • Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
  • Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
  • Carve the chicken and place on serving platter.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE



Roasted Garlic-Glazed Chicken With Lemon-Herb Sauce image

Recipe courtesy From Emeril's Kitchens, by Emeril Lagasse. Different way of preparing chicken and best part is that it's all done in 1 or 2 pans depending on how large of an oven proof skillet you have. The herbs and the garlic glaze are just heavenly to smell and devour. This was a huge hit in my home and even the kid enjoyed it. Prep time includes the 1 hour for roasting the garlic as this can be done ahead of time.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken legs (leg & thigh separated)
1 tablespoon Emeril's Original Essence (Emeril's Essence Creole Seasoning here on zaar)
2 tablespoons olive oil
4 tablespoons unsalted butter
4 sprigs fresh thyme
3 heads garlic
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1 large egg yolk
1 tablespoon fresh lemon juice
1 cup chicken stock
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/2 cup olive oil
1 tablespoon chopped mixed fresh herbs (such as basil, parsley, chives, and oregano; can use dried, but fresh is better)

Steps:

  • For the Roasted Garlic Glaze:.
  • Preheat the oven to 325 degrees F.
  • Cut off the top third of each head of garlic.
  • Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
  • Remove from the oven and let sit until cool enough to handle.
  • Into a food processor squeeze each head of garlic gently to release the flesh.
  • Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
  • Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
  • Transfer to an airtight container and refrigerate until ready to use.
  • (The glaze can be made up to 1 day in advance).
  • For the Chicken:.
  • Preheat the oven to 375 degrees F.
  • Separate the legs& thighs.
  • Season the chicken on both sides with the Essence.
  • Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
  • Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
  • Remove from the heat.
  • Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
  • Roast for 16 minutes.
  • Remove from the oven and carefully turn the chicken halves with tongs.
  • Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
  • For the Lemon Herb Sauce:.
  • In a small saucepan, bring the chicken stock to a simmer.
  • Transfer to a blender or food processor.
  • Add the mustard and process on high speed.
  • With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
  • Serve immediately.

HERB-ROASTED CHICKEN



Herb-Roasted Chicken image

A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

1/2 cup fresh flat-leaf parsley leaves, stems reserved
1/4 cup fresh oregano leaves, stems reserved
3 tablespoons fresh thyme leaves, stems reserved
1 tablespoon fresh sage leaves, stems reserved
2 garlic cloves, peeled
1/4 cup extra-virgin olive oil
1 lemon, zested and halved crosswise
Freshly ground pepper
1 whole free-range chicken, (3 to 4 pounds), rinsed and patted dry
Coarse salt
1/2 cup dry white wine, or chicken stock

Steps:

  • Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
  • Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
  • Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
  • Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.

STOVE-TOP "ROAST" CHICKEN WITH LEMON SAUCE



Stove-Top

Make and share this Stove-Top "roast" Chicken With Lemon Sauce recipe from Food.com.

Provided by DrGaellon

Categories     Whole Chicken

Time 51m

Yield 8 serving(s)

Number Of Ingredients 14

1 (4 lb) whole chickens, bone-in and skin-on or 3 1/2 lbs chicken parts
table salt
ground black pepper
1 tablespoon vegetable oil, divided
1 cup low sodium chicken broth, divided
1 teaspoon vegetable oil
1 medium shallot, minced
1 teaspoon flour
1 tablespoon fresh lemon juice
1 1/2 tablespoons minced fresh parsley
1 1/2 tablespoons minced fresh chives
1 tablespoon cold unsalted butter
salt, to taste
ground black pepper, to taste

Steps:

  • Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
  • Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
  • Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
  • Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
  • Skim fat from reserved liquids and add enough broth to make 3/4 c total.
  • Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
  • Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.

Nutrition Facts : Calories 356.9, Fat 27.1, SaturatedFat 7.9, Cholesterol 110.8, Sodium 109.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 25.8

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