LEMON CHICKEN BREASTS
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
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
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 8
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. .
ROASTED CHICKEN WITH CROUTONS
Steps:
- For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
- Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
- Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
- For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
- For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
- Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.
ROAST CHICKEN WITH CROUTONS AND ONIONS
Fall-of-the-bone dark meat and juicy white meat roast chicken accompanied by onion-roasted croutons which soak up residual juices from the roast, aka nuggets of flavor! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking.
Provided by devin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h55m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
- Preheat oven to 390 degrees F (199 degrees C).
- Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
- Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 9.1 g, Cholesterol 127.6 mg, Fat 13.8 g, Fiber 0.7 g, Protein 44.2 g, SaturatedFat 3.5 g, Sodium 204.6 mg, Sugar 1.4 g
LEMON CHICKEN SALAD WITH CRUNCHY CROUTONS
A versatile and substantial main-meal salad - serve it just warm. A lovely summer lunch, or take along to a picnic
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.
- Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.
- Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.
Nutrition Facts : Calories 695 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 2.99 milligram of sodium
LEMON CHICKEN WITH CROUTONS
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
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
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
- Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
- Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.
LEMON CHICKEN WITH CROUTONS
Steps:
- take the giblets out of the chicken and wash it inside and out. remove any excess fat and leftover pinfeathers. toss the onions 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 the 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 tbsp olive oil until very hot, lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8-10 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, plus all the pan juices over the croutons. sprinkle with salt and serve warm.
SPICY, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don't have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you'll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don't have a lot of time to pick up color and flavor before they cook through.
Provided by Dawn Perry
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
- Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
- In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
- Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.
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- 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.
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- Clean lemons and potatoes in cool water, and a splash of vinegar. (The vinegar helps clean fruits and veggies, and leaves no after-taste).
- Next, slice the baguette bread loaf into 1" pieces and place those onto the sheet pan. Drizzle the oil, salt, and pepper and toss well to combine on the pan. (You can also do this in a very large bowl, but that is one more dish to clean!)
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