LEMON ROSEMARY CHICKEN AND POTATOES RECIPES
WHOLE ROASTED CHICKEN WITH LEMON AND ROSEMARY - SKINNY…
Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
Provided by Gina
Categories Dinner
Total Time 80 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425F.
- Season chicken inside and out with salt, pepper, and herbs de Provence.
- Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
- Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
- Let the bird rest for 10 minutes, tenting with foil before carving.
- Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
Nutrition Facts : ServingSize 1 /4 chicken, no skin, Calories 322 kcal, CarbohydrateContent 5 g, ProteinContent 55 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 177 mg, FiberContent 1 g, SugarContent 2 g
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY …
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Total Time 1 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they’re completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http//schema.org, Calories 537, UnsaturatedFatContent 23 grams, CarbohydrateContent 10 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 39 grams, SaturatedFatContent 10 grams, SodiumContent 628 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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For the best, juicy, and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.
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WHOLE ROASTED CHICKEN WITH LEMON AND ROSEMARY - SKINNY…
Juicy, tender roasted chicken seasoned with lemon and rosemary, always a winner in my house!
From skinnytaste.com
Reviews 4.8
Total Time 80 minutes
Category Dinner
Cuisine American
Calories 322 kcal per serving
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Reviews 4.8
Total Time 80 minutes
Category Dinner
Cuisine American
Calories 322 kcal per serving
- Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
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EASY LEMON GARLIC BAKED CHICKEN BREAST - INSPIRED TASTE
For the best, juicy, and tender chicken breasts remember these three things: marinate first, bake loosely covered, and use a meat thermometer. We marinate the chicken breasts in a magical mixture of fresh lemon, garlic, Dijon mustard, and parsley before baking in the oven. If you’re short on time, marinate as close to an hour as you can. If you’re flexible, go for a whole two hours. And since we want to keep things safe, it’s best to marinate the chicken in the refrigerator (no matter how long you do it for). We highly recommend using an internal thermometer when cooking meats.
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Reviews 4.8
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Calories 212 per serving
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