GARLIC AND ROSEMARY LEMON-ROASTED CHICKEN
This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.
Provided by Shaelyn
Time 2h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
- Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
- Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
- Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.
Nutrition Facts : Calories 812.9 calories, Carbohydrate 6.4 g, Cholesterol 259 mg, Fat 59.6 g, Fiber 1.9 g, Protein 62.3 g, SaturatedFat 25.3 g, Sodium 437.6 mg, Sugar 0.7 g
ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY
Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.
Provided by Magda
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
- Place the chicken on a roasting rack set inside a roasting pan.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg
WHOLE ROASTED CHICKEN (WITH LEMON, GARLIC & ROSEMARY)
Whole Roasted Chicken with Lemon, Garlic & Rosemary- Roasting a whole chicken might sound like it would be a cumbersome endeavor, but in reality it is SUPER SIMPLE! Only 15 minutes of hands on time required and it's a much healthier option than store-bought rotisserie chicken.
Provided by Susan | SimpleHealthyKitchen.com
Categories Main
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425° F
- Remove the chicken giblets. Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.
- Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic halves, and 2-3 sprigs rosemary.
- Truss legs (tie them together with kitchen twine).
- Melt butter in microwave or small pan on stove. Brush the outside of chicken with butter and sprinkle with salt and pepper. Tuck wings under the body of the chicken.
- Roast for 45 minutes and then baste with pan juices. Continue to cook for another 20-25 minutes, until golden brown and until the juices run clear when you cut between a leg and thigh. Lightly cover chicken with foil of chicken is browning too quickly.
- Remove chicken from the oven and let rest in the cooking pan for 10-15 minutes.
- Transfer chicken to a cutting board. Remove aromatics and vegetables from the cavity. Carve the chicken and serve on a platter. Garnish platter with remaining rosemary and lemon slices (optional).
Nutrition Facts : ServingSize 1 serving, Calories 310 kcal, Protein 49.7 g, Fat 10.8 g, SaturatedFat 4.3 g, Cholesterol 163.2 mg, Sodium 173 mg
SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON
Steps:
- Preheat the oven to 350 degrees F.
- Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
- Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.
ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI
The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
- Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
- Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.
GARLIC ROASTED CHICKEN AND POTATOES
Serve this garlic flavored chicken and potatoes that's sprinkled with chives - perfect for a dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
- Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.
Nutrition Facts : Calories 340, Carbohydrate 36 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g
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