OVEN ROASTED WHOLE LEMON-PEPPER CHICKEN AND VEGGIES RECIPE ...
Make and share this Oven Roasted Whole Lemon-Pepper Chicken and Veggies recipe from Food.com.
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Thoroughly wash chicken in cold water, especially cavity, pat dry.
- Using kitchen shears, remove backbone and ribs to "butterfly" chicken.
- Gently separate, but do not remove, skin over chicken breast, legs and thighs.
- Wash and cut potatoes (skin on), carrots, and onion into coarse cubes.
- Spray a 13 by 9 inch baking dish with non-stick spray.
- Spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper.
- Place chicken on top of vegetables.
- Combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk.
- Gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin.
- Pour any remaining oil mixture over skin.
- Tent dish with aluminum foil. Place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.
Nutrition Facts : Calories 514.7, FatContent 32.3, SaturatedFatContent 6.2, CholesterolContent 53.5, SodiumContent 441.9, CarbohydrateContent 41.4, FiberContent 6.1, SugarContent 7.5, ProteinContent 16.6
LEMON-PEPPER ROAST CHICKEN | ALLRECIPES
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 2 hours 50 minutes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266.9 calories, CarbohydrateContent 5.7 g, CholesterolContent 111.7 mg, FatContent 10.1 g, FiberContent 2.1 g, ProteinContent 38.1 g, SaturatedFatContent 2.7 g, SodiumContent 2135 mg, SugarContent 0.6 g
More about "baked lemon pepper whole chicken recipes"
LEMON-PEPPER ROASTED CHICKEN RECIPE - EASY CHICKEN RECIPES
From goodhousekeeping.com
Total Time 1 hours 10 minutes
Category Kosher, low-calorie, low-carb, Christmas, dinner party, Easter, easy chicken, feed a crowd, Passover, romantic meals, Thanksgiving, Valentine's Day, dinner, main dish
Cuisine American, Italian
Calories 390 calories per serving
- Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. In cup, mix olive oil, lemon peel, and pepper. With fingertips, gently separate skin from meat on chicken breast. Rub lemon-pepper mixture on meat under skin. Tie legs together with string. Rub chicken all over with salt. Place chicken, breast side up, on rack in small roasting pan (13" by 9"). Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving. Remove rack from roasting pan. Skim and discard fat from pan juices. Add remaining 1/4 cup water to pan juices; cook 1 minute on medium, stirring constantly. Serve chicken with pan juices.Nutritional information is based on 1 serving with skin.
SIMPLY LEMON BAKED CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 3 hours 10 minutes
Category Main Dishes, Stuffed
Calories 493.2 calories per serving
- Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.
WHOLE LEMON ROASTED CHICKEN RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 10 minutes
Calories 880.2 per serving
- Remove the chicken from the oven and let stand a few min before carving.
OVEN ROASTED WHOLE CHICKEN WITH LEMON AND THYME RECIPE ...
Sharing today, lemon, thyme, and spices marinated, juicy oven roasted whole chicken with roasted potatoes that soak in all flavor while chicken cooks in oven.
Not only flavorful chicken roast, this recipe is my favorite because I get to feed my family a complete one-pan meal that has protein, starch, and lots of seasonal flavors with only 20 minutes of Active Time. Specially when serving big family these recipes are life saver. And leftovers work great for weekdays (pure bonus!)
Oh, and since time of baking and family gatherings is finally here.. :) With this recipe, I'm also sharing tips to pull a worry free, moist, juicy and flavorful chicken roast.
Take this recipe as two-in-one: a flavor-packed Lemon thyme Chicken Roast and an ultimate guide to roasting perfectly cooked moist whole chicken in the oven. Earlier I have shared recipe for Roasted Game Hens on blog but oven roasted whole chicken recipe is first. So I thought to include all bells and whistles for a worry-free family meal.
So, let's get cooking!
During fall-winter season, I LOVE bringing a whole chicken from our local butcher over the weekend. Cooking a whole chicken on weekend helps me many ways: cook a family-style Chicken Roast Sunday dinner. Shred leftovers and add to curries, chicken salads, pasta, tacos and a lot more over the weekdays.
I have to admit.. when I started cooking whole chicken in oven.. cooking it perfectly used to be my biggest worry. How long to bake chicken, how to make sure it is fully cooked and yet not dry, how to prevent edges (thin bone areas) from burning.. and on and on... all bothered me a lot. If you love hosting Thanksgiving dinners? I'm sure you can relate?! In simple words, roasting a whole bird in oven is a responsibility. It should be cooked perfectly, in one go. :)
Here are qualities of a Perfect Roast:
1) Well cooked but not dry or burnt.
2) Moist and juicy.
3) Flavorful.
Now, all of the above might sound daunting but honestly, cooking a whole chicken is super-duper easy! Once I understood things to take care of when roasting, everything started falling in it's place.. These days, I'm very comfortable, organized and can pull a flavorful Whole Chicken Roast in about 20 minutes of active time. After no. of chicken I messed in my early cooking days (don't tell anyone).. I call 20 minutes a success.
So, let's talk above three points, for planning a whole roast, one at a time:
1) Well cooked but not dry or burnt: This is very easy. All you need to know to is temperature of oven and weight of bird. I follow same rule here for chicken or turkey. Both should be well cooked, no sign of raw. Only thing that is different is : weight. So always make sure to check the weight when buying for whole roast.
Then, it is very important to understand how long to bake whole chicken per weight:
1) 2-2.5 pound bird: 40-45 minutes at 375 degrees Fahrenheit.
2) 3-4 pound: 50-55 minutes at 375 degrees Fahrenheit.
Note: In both cases, check for temperature in thickest part of thigh to be 165 degrees Fahrenheit. Continue cooking until it is not.
To prevent burning the wings or exposed bones, I fully cover the ends with aluminium foil. This simple trick works every time.
2) Moist and juicy: The first point is most critical to get a moist bird. However, there is one more thing which will keep chicken moist and also add flavor while cooking whole. It is brine or marination.
For medium size bird such as whole chicken for this recipe, I prefer to marinate it overnight. Ingredients such as lemon, lime, vinegar, spices, olive oil.. all these tenderize the chicken while marination continues.. The resulting roast is super flavorful and spot-on moist.
Brine is another way to keep it moist but that will be a complete new post. :)
3) Flavorful: Point 2 above already covers the flavor. In simple words, "marination" is the key. (my another secret is saving 2 tablespoons of the dry seasoning of marinade and rubbing it on chicken just before roasting.)
For this roast, I used marinade of lemon, thyme, garlic, cumin, paprika, and olive oil. I also stuck few slices of garlic, and lemon underneath the skin as far as I could reach without tearing the skin. This adds flavor in chicken beneath the skin. If only skin gets all flavor, the meat inside is not that delicious...
As Vishal always says, "I love the skin, and all meat around the bones because that gets delicious and bursts with flavor when whole chicken is slow roasted in the oven."
I make sure to season chicken below skin, also puncture some slits with knife and insert a piece of spiced garlic here and there, to keep everything delicious.
TIP: Cook chicken on top of seasoned potatoes and other root vegetables instead of wire rack. This way flavors drippings from chicken make a flavorful side without any effort. Score!
Friends, over roasted whole chicken or turkey is not just for Thanksgiving or meant for celebrations. It is an easy and rewarding cooking technique which works at many levels:
1) It is economical. One roast can serve 3-4 meals for small family or 1-2 meals for a large family.
2) It is freshest possible, and healthier.
3) It is flavorful and can be spiced-up with simple homemade techniques (check the notes above).
So this weekend, bring home whole chicken. Marinate, roast and have fall feast as if it is Thanksgiving rehearsal dinner. :) Don't forget to keep leftovers for few delicious recipes I have planned for next week.
Remember, always follow the instructions carefully and never be intimated from roasting a whole chicken (even turkey) ever again!
If you like Lemon with Roasted Chicken, I recommend trying my Roasted Chicken Limoncello Recipe
Wish you a wonderful weekend.
-Savita
From chefdehome.com
Total Time 1 hours 10 minutes
Cuisine Mediterranean
- Gently brush melted butter on chicken when just out of the oven. Let roasted chicken rest for 15-20 minutes before carving. Serve and enjoy!
LEMON-PEPPER ROASTED CHICKEN RECIPE - EASY CHICKEN RECIPES
From goodhousekeeping.com
Total Time 1 hours 10 minutes
Category Kosher, low-calorie, low-carb, Christmas, dinner party, Easter, easy chicken, feed a crowd, Passover, romantic meals, Thanksgiving, Valentine's Day, dinner, main dish
Cuisine American, Italian
Calories 390 calories per serving
- Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use. In cup, mix olive oil, lemon peel, and pepper. With fingertips, gently separate skin from meat on chicken breast. Rub lemon-pepper mixture on meat under skin. Tie legs together with string. Rub chicken all over with salt. Place chicken, breast side up, on rack in small roasting pan (13" by 9"). Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving. Remove rack from roasting pan. Skim and discard fat from pan juices. Add remaining 1/4 cup water to pan juices; cook 1 minute on medium, stirring constantly. Serve chicken with pan juices.Nutritional information is based on 1 serving with skin.
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