ROASTED LEMON HERB CHICKEN
My family loves this. My husband even requests it.
Provided by barbzal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
- Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
- Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g
LEMON HERB CHICKEN
This recipe proves that some simple seasonings can really enhance the naturally terrific taste of chicken. I depend on this recipe often in summer.-Janice Smith, Cynthiana, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag or shallow glass dish, combine the first five ingredients. Add chicken. Seal or cover and refrigerate for 4 hours or overnight. Drain; discard marinade. Grill chicken, uncovered, over medium-low heat for 10-15 minutes or until juices run clear, turning several times.
Nutrition Facts : Calories 154 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
HOMEMADE LEMON HERB CHICKEN
If you're looking for the perfect combination, the mild taste of apple-wood chips pairs well wine, herbs and citrus flavor.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Prepare grill for indirect heat, using a drip pan. In a small bowl, combine the first six ingredients. Loosen skin from around the chicken breast, thighs and legs. Rub the butter mixture under the skin. Rub any remaining mixture into the body and neck cavities. , Arrange four to six lemon slices under the skin on the breast and thighs. Tuck wing tips behind the back. , Poke additional holes in top of the empty can with a can opener. Pour the wine into the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken over drip pan. , Grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 180°. Remove chicken from grill; cover and let stand for 10 minutes.
Nutrition Facts : Calories 380 calories, Fat 24g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
ROASTED LEMON-HERB CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
- Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
- Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
- Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
- Carve the chicken and place on serving platter.
MOIST LEMON HERB CHICKEN
I wanted a healthy, flavorful chicken recipe that was fast, easy and a real crowd-pleaser. I got lucky and hit the jackpot with this one! -Kali Wraspir, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with salt and pepper. In a large ovenproof skillet coated with cooking spray, brown chicken in oil. Sprinkle herbes de Provence and lemon zest over chicken; add lemon juice to pan., Bake, uncovered, at 375° for 12-15 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 220 calories, Fat 7g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 378mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
EASY LEMON AND HERB BLACKENED CHICKEN
A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable.
Provided by cultmovieguy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
- Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.
Nutrition Facts : Calories 237 calories, Carbohydrate 6.5 g, Cholesterol 71.9 mg, Fat 11.7 g, Fiber 0.6 g, Protein 26.8 g, SaturatedFat 2.1 g, Sodium 63.7 mg, Sugar 1.6 g
LEMON-HERB ROAST CHICKEN
We prefer roasting two small chickens instead of a single large bird-the smaller ones cook more evenly.
Provided by Food Network Kitchen
Time 3h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
- Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
- Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.
LEMON-HERB-ROASTED CHICKEN
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rearrange oven racks so that the bird can be placed in the center of the oven. Preheat oven to 475 degrees F.
- Discard giblets (and any other foreign objects) that you find inside the bird. Rinse bird under cold water, then pat dry. Rub generously with salt, inside and out.
- In a small bowl, blend butter, pepper, rosemary, garlic and lemon zest. Rub the butter mixture all over the birds. Use your fingers to separate the skin from the breast meat and slide some of the mixture underneath the skin. Cross the legs and bind with twine.
- Place potatoes, cut side down in a large shallow roasting pan, or some facsimile. Perch bird atop potatoes. Roast for 30 minutes. Remove to baste and squeeze juice of 1/2 lemon overtop. Reduce temperature to 375 degrees F. Roast for 60 more minutes, or until the juices of the thigh meat run clear when pricked. If bird begins to burn on top, cover loosely with a sheet of aluminum foil.
- Squeeze other lemon 1/2 overtop, then cover tightly with aluminum foil, and let sit at room temperature for 5 minutes before serving (this locks in the juices).
CREAMY LEMON HERB CHICKEN
I found this recipe on a Knorr Lemon Dill (that what it was called before Lemon Herb) Sauce Mix. It has been a family favorite ever since. I often add extra lemon juice as I like things lemony.
Provided by Michelle S.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet heat oil over medium heat.
- Add chicken and cook until browned on both sides about 20 minutes.
- Remove chicken and keep warm.
- Add vegetables to skillet.
- Stirring constantly, cook 5 minutes or until crisp tender.
- Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
- Boil 1 minute.
- Spoon over chicken.
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LEMON HERB CHICKEN BREASTS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (93)Total Time 30 minsCategory Dinner, Easy RecipeCalories 257 per serving
- Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
- Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
- To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.
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