CHICKEN WITH ROSEMARY AND LEMON SALT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
- Rinse the chickens inside and out and dry well.
- Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
- Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.
LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
CRISPY ROSEMARY CHICKEN AND FRIES
This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!
Provided by SANDY WITEK
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
- Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 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
Categories dinner, main course
Time 1h15m
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, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams
THRICE-ROASTED CHICKEN WITH ROSEMARY, LEMON AND PEPPER
This recipe from Justin Smillie, the chef at Upland in New York, is all about layering extra flavors, textures and fragrances onto a basic herb-roasted chicken. It's perfect for a dinner party: crowd-pleasing, but not at all boring. First you brine the chicken for juicy flesh; then air it out to get crispy skin; then rub it with an herb paste to give it flavor. This takes time - you'll need two days for the brining and drying - but the actual cooking is minimal. Don't be alarmed by the idea of "thrice" roasting - it's a basic restaurant technique of searing a protein on top of the stove, cooking it through in the oven, then bringing it back onto the stove for a final basting (with butter, of course). A large, heavy skillet is all you need to pull this off.
Provided by Julia Moskin
Categories poultry, main course
Time P2DT40m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Brine the chicken: Using your fingers, rub bay leaf and thyme sprigs until fragrant. In a large nonreactive container, combine 1 gallon cold water with the herbs, salt, sugar, lemon and peppercorns. Stir until sugar and salt dissolve. Add chicken, making sure pieces are completely submerged. Cover and refrigerate for 8 to 12 hours.
- Make the rub: Combine peppercorns, parsley and rosemary in a mortar or a small food processor. Crush together until peppercorns are finely ground. Mix in mustard, vinegar, lemon zest and juice, garlic and anchovy paste. Rub should be thick, but not stiff; loosen with a little olive oil if needed. Taste and season with salt if necessary.
- Remove chicken from brine and rinse under cold running water. Thoroughly pat it dry with paper towels. Once paper towels come away completely dry, smear the skin with the rub until evenly coated.
- Place the chicken, skin side up, on a cooling rack set over a rimmed baking sheet. Refrigerate for 12 to 24 hours, or until the rub dries and doesn't smudge easily when prodded.
- Cook the chicken: Remove chicken from refrigerator 1 hour before roasting. Heat oven to 400 degrees.
- Slick a large, heavy pan, preferably cast iron, with a thin coating of oil and set over medium heat. When oil is shimmering-hot, lay chicken in pan, skin side down. Press down slightly on the pieces so their skin is in maximum contact with the pan. Raise heat to medium-high and sear chicken for 7 minutes, or until edges turn golden brown. You should hear a steady, loud sizzle, but no popping sounds; reduce heat if needed.
- Without flipping pieces, transfer pan to oven and roast for 17 minutes, or until breast juices run clear and drumsticks wiggle easily at their joints. When ready, the meat should be about 140 degrees at its thickest part.
- Finish the chicken: Remove pan from oven and place on stovetop over medium-low heat. Add butter, bay leaf and herb sprigs. As butter begins to foam, tip the pan slightly and baste chicken with butter for 2 to 3 minutes, or just until butter browns.
- Remove chicken from pan and place pieces, skin side up, on a cooling rack set over a large rimmed baking sheet. Let the chicken rest for 10 minutes so the juices settle and skin crisps. The internal temperature should be about 160 degrees. If you'd like, carve the pieces, separating the whole breast into two or four pieces, and separating the thighs from drumsticks. Place chicken on a warmed serving platter.
- Make vinaigrette, if desired: Pour all the drippings back into the roasting pan. Whisk in vinegar and lemon juice. Taste and adjust the seasonings with lemon juice, salt and pepper. Pour around the chicken. (Alternatively, simply pour the drippings from the cutting board around the pieces.) Serve immediately.
CRISPY SAGE & LEMON ROAST CHICKEN
Rub salt into the skin of the roast chicken and leave it overnight for a lovely crisp finish. Chicken and sage are a classic pairing for this Christmas main
Provided by Esther Clark
Categories Dinner
Time 2h
Yield Serves 4 (or 2 with leftovers)
Number Of Ingredients 8
Steps:
- The night before, put the chicken in a medium roasting tin. Rub the salt generously over the skin and into the cavity, then grind over some black pepper. Push one half of a lemon into the cavity, then tie the legs together with kitchen string. Cover and chill overnight.
- Heat the oven to 200C/180C fan/gas 6. Dab a little of the excess salt from the skin using kitchen paper.
- Mix the butter with the garlic and sage. Push the herby garlic butter under the skin using your hands and rub it over the flesh, making sure it's evenly spread out. Stuff the thyme and bay leaves into the cavity, then put the remaining lemon halves in the tin around the chicken. Roast for 1 hr, then baste the chicken with the buttery juices from the tin. Roast for a further 20-30 mins, or until cooked through. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh - the juices should run clear.
- Transfer the chicken to a board, cover and leave to rest for 20 mins before carving. Slice and serve on a warmed platter.
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 3.1 milligram of sodium
CRISPY PARMESAN ROAST CHICKEN WITH LEMON
Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings - or serve red pepper on the side for individual spicing.
Provided by Melissa Clark
Categories dinner, easy, poultry, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
- Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
- Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
- Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.
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- Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.
- Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.
- Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.
CRISPY CHICKEN WITH ROSEMARY-LEMON SALT RECIPE
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Cuisine AmericanCategory DinnerServings 4Total Time 10 mins
- Heat ¼-inch of oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan).
- In a medium bowl, mix together the chicken, garlic, chopped rosemary, lemon zest, salt and pepper. Add the cornmeal and toss until the chicken is coated.
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