LEMON HERB ROASTED CHICKEN RECIPE RECIPES
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES R…
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD ...
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 25 minutes
Cook Time 25 minutes
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
More about "lemon herb roasted chicken recipe recipes"
LEMON AND HERB ROAST CHICKEN RECIPE - PUREWOW
Some days you want to dress up chicken--say, with a smoky spice rub prior to roasting. Others, you just want to get the bird into the oven and dinner onto the table. For the latter, make this recipe for lemon and herb roast chicken. We season the chicken with lemon, thyme, rosemary and butter, and...
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Calories 616 calories per serving
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- 1. Preheat the oven to 425�F. Line a baking sheet with aluminum foil and place a roasting rack on top. 2. Rinse the chicken and pat dry very well with paper towels. Bend the wings back around the neck of the chicken. 3. Rub the chicken all around the outside with the softened butter. Stuff the inside of the chicken with the lemon halves and the herbs. Season the chicken inside and out with salt and pepper. 4. Tie the legs of the chicken together with trussing twine and cut away excess strings. 5. Transfer the chicken to the prepared roasting rack. Roast until the skin is golden brown, 35 to 40 minutes. Reduce the heat to 375�F and continue roasting until the chicken is cooked through (the juice between the leg and thigh runs clear, and a meat thermometer reads 165�F). 6. Let the chicken rest for 15 to 20 minutes before carving and serving. (It goes well with sides of spicy brussels sprouts and smashed potatoes.)
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Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
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Reviews 5
Total Time 45 minutes
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From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine turkish
Calories 390 per serving
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
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OVEN-ROASTED CHICKEN SHAWARMA RECIPE - NYT COOKING
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
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Calories 390 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
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Calories 390 per serving
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
See details
LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES R…
From foodnetwork.com
Reviews 4.8
Category main-dish
Reviews 4.8
Category main-dish
- Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.
See details
SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
Reviews 4.7
Total Time 1 hours 25 minutes
Category main-dish
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
See details
LEMON AND HERB ROAST CHICKEN RECIPE - PUREWOW
Some days you want to dress up chicken--say, with a smoky spice rub prior to roasting. Others, you just want to get the bird into the oven and dinner onto the table. For the latter, make this recipe for lemon and herb roast chicken. We season the chicken with lemon, thyme, rosemary and butter, and...
From purewow.com
Reviews 3.0
Total Time 1 hours 20 minutes
Calories 616 calories per serving
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Reviews 3.0
Total Time 1 hours 20 minutes
Calories 616 calories per serving
- 1. Preheat the oven to 425�F. Line a baking sheet with aluminum foil and place a roasting rack on top. 2. Rinse the chicken and pat dry very well with paper towels. Bend the wings back around the neck of the chicken. 3. Rub the chicken all around the outside with the softened butter. Stuff the inside of the chicken with the lemon halves and the herbs. Season the chicken inside and out with salt and pepper. 4. Tie the legs of the chicken together with trussing twine and cut away excess strings. 5. Transfer the chicken to the prepared roasting rack. Roast until the skin is golden brown, 35 to 40 minutes. Reduce the heat to 375�F and continue roasting until the chicken is cooked through (the juice between the leg and thigh runs clear, and a meat thermometer reads 165�F). 6. Let the chicken rest for 15 to 20 minutes before carving and serving. (It goes well with sides of spicy brussels sprouts and smashed potatoes.)
See details
BEST CHICKEN ROASTED WITH GARLIC-HERB CRèME FRAîCHE REC…
In “Summer Kitchens,” Ukraine-born Londoner and cookbook author Olia Hercules writes, “Chicken smothered and baked in cultured cream is an old classic, but...
From 177milkstreet.com
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See details
OVEN-ROASTED CHICKEN SHAWARMA RECIPE - NYT COOKING
Here is a recipe for an oven-roasted version of the classic street-side flavor bomb usually cooked on a rotisserie. It is perfect for an evening with family and friends. Serve with pita and tahini, chopped cucumbers and tomatoes, some olives, chopped parsley, some feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf. You can make the white sauce that traditionally accompanies it by cutting plain yogurt with mayonnaise and lemon juice, and flecking it with garlic. For a red to offset it, simmer ketchup with red pepper flakes and a hit of red-wine vinegar until it goes syrupy and thick, or just use your favorite hot sauce instead.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine turkish
Calories 390 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine turkish
Calories 390 per serving
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
See details
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