Lemon Chicken With Croutons Barefoot Contessa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SKILLET-ROASTED LEMON CHICKEN



Skillet-Roasted Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 3 servings

Number Of Ingredients 11

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon

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.

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON CHICKEN WITH CROUTONS



Lemon Chicken with Croutons image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 3 to 4 servings

Number Of Ingredients 8

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Steps:

  • Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  • Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
  • Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
  • 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
  • Preheat the oven to 425 degrees F. .

CROUTONS



Croutons image

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 2 cups

Number Of Ingredients 3

2 tablespoons good olive oil
2 cups (1/2 inch diced) sourdough bread
Kosher salt and freshly ground black pepper

Steps:

  • Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

LEMON CHICKEN WITH CROUTONS



Lemon Chicken With Croutons image

This is the essence of French country cooking. A simple roast chicken is sliced onto a bed of warm croutons so they soak up all those delicious juices. How good is that? In my opinion, roast chicken in any way shape or form can't be beat...

Provided by MarieRynr

Categories     Whole Chicken

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 (4 lb) roasting chickens
1 large yellow onion, sliced
olive oil
salt
fresh ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups bread cubes, 3/4 inch (1 baguette or round boule)

Steps:

  • Remove the giblets from the chicken and wash it inside and out.
  • Remove any excess fat and pinfeathers.
  • Toss the onion with a little olive oil in a small roasting pan.
  • Place the chicken on top and sprinkle with the salt and pepper inside.
  • Place the lemons inside the chicken.
  • Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more salt and pepper.
  • tie the legs together with kitchen string, and tuck the wing tips under the body of the chicken.
  • Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
  • cover with foil and allow to sit at room temperature for 15 minutes (the onions may burn, but the flavor is good).
  • meanwhile, heat a large saute pan with 2 TBs of olive oil until very hot.
  • Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
  • Add more olive oil as needed, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
  • Place the croutons on a serving platter.
  • Slice the chicken and place it, with all the pan juices, over the croutons.
  • Sprinkle with salt and serve warm.

Nutrition Facts : Calories 1129.1, Fat 72.1, SaturatedFat 23.1, Cholesterol 305.5, Sodium 627.2, Carbohydrate 43.7, Fiber 3.6, Sugar 6.1, Protein 73.4

More about "lemon chicken with croutons barefoot contessa recipes"

INA GARTEN'S LEMON CHICKEN | LEITE'S CULINARIA
ina-gartens-lemon-chicken-leites-culinaria image
Web Oct 25, 2020 Grab a platter and place the croutons on it. Carve the lemon chicken and place the pieces on the …
From leitesculinaria.com
4.8/5 (21)
Total Time 2 hrs
Category Mains
Calories 1169 per serving
  • Pat the chicken dry and place it on the onion. Sprinkle the inside of the cavity with salt and pepper and cram the lemons into the cavity. Brush the chicken skin with the melted butter and sprinkle with generous amounts of salt and pepper. Tuck the wing tips under the body of the chicken and, if desired, tie the legs together with kitchen string.
  • Roast the chicken for 1 1/4 to 1 1/2 hours, until the juices run clear when you make a slit between the leg and the thigh with the tip of a sharp knife.
See details


BAREFOOT CONTESSA | SKILLET-ROASTED LEMON …
barefoot-contessa-skillet-roasted-lemon image
Web 1 lemon, halved and sliced ¼ inch thick 1 yellow onion, halved and sliced ¼ inch thick 2 large garlic cloves, thinly …
From barefootcontessa.com
  • 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 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
See details


LEMON CHICKEN WITH CROUTONS : RECIPES
lemon-chicken-with-croutons image
Web Directions Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the …
From cookingchanneltv.com
See details


BAREFOOT CONTESSA | LEMON CHICKEN BREASTS
barefoot-contessa-lemon-chicken-breasts image
Web Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 × 12-inch baking dish. Pat the chicken breasts dry and place …
From barefootcontessa.com
See details


BAREFOOT CONTESSA | SKILLET-ROASTED LEMON …
barefoot-contessa-skillet-roasted-lemon image
Web Apr 9, 2020 Skillet-Roasted Lemon Chicken is my go-to dinner any day but particularly now! It takes 15 minutes to assemble and 45 minutes to roast and you probably have …
From barefootcontessa.com
See details


BAREFOOT CONTESSA | LEMON CHICKEN BREASTS
barefoot-contessa-lemon-chicken-breasts image
Web Sep 14, 2017 Chicken breasts, lemon, garlic, thyme, and into the oven for 35-40 minutes. Nothing's easier after a long day and everybody's happy. Recipes from Go-To Dinners …
From barefootcontessa.com
See details


LEMON CHICKEN WITH CROUTONS – JERSEY GIRL IN THE KITCHEN
Web Jan 12, 2023 This is currently a favorite dinner for my husband and son: Lemon Chicken with Croutons. It is from one of my most beloved Barefoot Contessa cookbooks: …
From jerseygirlinthekitchen.com
See details


HOW TO MAKE INA'S SKILLET-ROASTED LEMON CHICKEN | BAREFOOT …
Web Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3oLKI2GThe Barefoot Contessa is back, and this time she is teaching viewers how to c...
From youtube.com
See details


BAREFOOT CONTESSA
Web Skillet-Roasted Lemon Chicken: Chicken & Other Poultry: Cooking for Jeffrey: 90: French Chicken Pot Pies: Chicken & Other Poultry: Make It Ahead: 98: Lemon Chicken with …
From barefootcontessa.com
See details


INA GARTEN’S ROASTED LEMON CHICKEN WITH FRENCH BREAD CROUTONS
Web Nov 11, 2018 1 Roasting Chicken, 4-5 lbs (Free-range, organic if you can find one) 2 Small Lemons, Quartered 2 Tablespoons unsalted butter, melted 1 Loaf French Bread, …
From rosemarieskitchen.website
See details


SKILLET-ROASTED LEMON CHICKEN RECIPE BY INA GARTEN
Web Dec 15, 2021 Preheat the oven to 450 F. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground.
From tastingtable.com
See details


LEMON CHICKEN WITH CROUTONS - HUMMINGBIRD THYME
Web Dec 23, 2015 Preheat oven to 425F. Pat chicken dry with paper towels. Season the inside of the chicken cavity well with salt and pepper. Stuff the inside with the pieces of lemon. …
From hummingbirdthyme.com
See details


THIS IS ONE OF THE INTERNET'S FAVORITE INA GARTEN RECIPES
Web 2 days ago The recipe calls for a butterflied chicken to be lacquered in a mixture of thyme, black pepper, fennel seed and olive oil, then roasted with garlic, onions, lemon and white …
From salon.com
See details


LEMON CHICKEN WITH CROUTONS RECIPE INA GARTEN FOOD RECIPES
Web Lemon Chicken with Croutons Recipe | Ina Garten | Food … 5 days ago foodnetwork.com Show details . Web Mar 23, 2015 · Add more olive oil, as needed, and sprinkle with 1/2 …
From newdavos.jodymaroni.com
See details


HOW TO MAKE INA'S LEMON CHICKEN WITH CROUTONS | FOOD …
Web Jul 29, 2008 703K views 14 years ago Ina serves lemon roasted chicken on a bed of sourdough croutons. Get the recipe: http://www.foodnetwork.com/recipes/in... Show …
From youtube.com
See details


BEST LEMON CHICKEN WITH CROUTONS BAREFOOT CONTESSA RECIPES
Web 1 (4 to 5-pound) roasting chicken: 1 large yellow onion, sliced: Good olive oil: Kosher salt: Freshly ground black pepper: 2 lemons, quartered: 2 tablespoons unsalted butter, melted
From alicerecipes.com
See details


Related Search