ROASTED LEMON PEPPER CHICKEN 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.
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SKILLET-ROASTED LEMON CHICKEN WITH POTATOES RECIPE: HOW TO ...
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
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Reviews 4.2
Total Time 45 minutes
Category Dinner
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Reviews 4.2
Total Time 45 minutes
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Calories 446 calories per serving
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
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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.
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Reviews 5
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Calories 537 per serving
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Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
- 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.
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Reviews 4.7
Total Time 1 hours 25 minutes
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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.
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SKILLET-ROASTED LEMON CHICKEN WITH POTATOES RECIPE: HOW TO ...
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
From tasteofhome.com
Reviews 4.2
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Reviews 4.2
Total Time 45 minutes
Category Dinner
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Calories 446 calories per serving
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
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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
From skinnytaste.com
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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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.
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Reviews 5
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Calories 537 per serving
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Reviews 5
Total Time 1 hours 15 minutes
Calories 537 per serving
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