Pan Roasted Chicken With Lemon Olives And Rosemar Recipes

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EASY PAN-ROASTED CHICKEN BREASTS WITH LEMON AND ROSEMARY PAN SAUCE RECIPE



Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe image

Pan-roasted chicken with pan sauce-like this one flavored with fresh rosemary and lemon-is the ultimate weeknight staple. It's inexpensive, delicious, and takes less than half an hour from start to finish.

Provided by J. Kenji López-Alt

Categories     Entree     Mains     Quick Dinners

Time 30m

Yield 3

Number Of Ingredients 10

2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 cup homemade or store-bought low-sodium chicken stock
1 1/2 teaspoons powdered gelatin
1 small shallot, minced (about 1 tablespoon)
1 tablespoon minced fresh rosemary leaves
1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
2 tablespoons unsalted butter
2 teaspoons soy sauce

Steps:

  • Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and very crisp, about 6 minutes. Carefully flip chicken breasts and transfer skillet to the oven.
  • While chicken roasts, add stock to a liquid measuring cup and sprinkle gelatin over the top. Set aside.
  • Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 150°F, about 7 to 12 minutes. Remove skillet from oven and transfer chicken to a cutting board. Set aside to rest while you make the pan sauce.
  • Pour off all but 1 tablespoon of fat from the skillet and place over high heat. Add shallots and rosemary and cook, stirring, until softened and fragrant, about 30 seconds. Add stock/gelatin mixture and lemon zest and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon. Continue cooking on high heat until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in butter, soy sauce, and lemon juice and cook at a hard boil until emulsified, about 30 seconds. Remove from heat and set aside.
  • Slice chicken breasts into three pieces on a sharp bias and transfer to individual serving plates. Taste sauce and season with salt and pepper. Spoon sauce over the chicken and serve immediately.

Nutrition Facts : Calories 312 kcal, Carbohydrate 2 g, Cholesterol 117 mg, Fiber 0 g, Protein 38 g, SaturatedFat 6 g, Sodium 782 mg, Sugar 1 g, Fat 16 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

PAN ROASTED CHICKEN WITH LEMON, OLIVES AND ROSEMAR



Pan Roasted Chicken with Lemon, Olives and Rosemar image

This deeply flavored chicken is loaded with character. The sauce seeps into the meat while simmering and creates an almost stew like dish. You can add even more olives if you like some in every bite. From Blanchard's Table. (A great cookbook!)

Provided by Lynnda Cloutier

Categories     Chicken

Time 1h15m

Number Of Ingredients 11

1 chicken, 3 lbs., cut into 8 pieces
1/2 cup flour
2 tbsp. olive oil
2 garlic cloves, thinly sliced
2 shallots, thinly sliced
3 cups chicken broth
1 cup dry white wine
1 tbsp. freshly grated lemon peel
3 tbsp. fresh rosemary leaves
1 cup pitted green olives, cut in half
salt and freshly ground black pepper

Steps:

  • 1. Dredge chicken in flour and set aside. In large sauté pan, heat oil over high heat and cook chicken til crisp and brown, 2 to 3 minutes on each side
  • 2. Add garlic, shallots, broth, wine, lemon peel, and rosemary and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add olives and simmer uncovered for 20 to 30 minutes or til chicken is cooked through and sauce has developed some body. Taste for salt and pepper and serve at once. Serves 4

ROASTED CHICKEN WITH OLIVES, LEMON, AND GARLIC



Roasted Chicken with Olives, Lemon, and Garlic image

Think there's no way to improve upon perfectly roasted chicken? Think again. At Herbsaint we would have to appoint someone to guard the pans while these birds cooled, or they would all end up wingless! In this recipe, the addition of rosemary, garlic, lemon, and olives perfumes the meat and suggests a world of accompaniments: steamed artichokes, just-cooked angel hair pasta, fluffy couscous, a salad of pungent greens with crusty bread for sopping up the juices. When it comes to wine, consider serving a rosé or a white from the Rhone valley.

Yield makes 4 servings

Number Of Ingredients 9

1 chicken (2 1/2 to 3 pounds)
2 lemons, zested and quartered
12-15 garlic cloves, crushed and peeled
3 tablespoons olive oil
Salt and pepper
Crushed red pepper flakes
6-8 sprigs rosemary (strip half the sprigs of their leaves and chop coarsely)
1 medium onion, peeled and cut into 8 wedges
1 cup pitted kalamata or picholine olives, or a combination of both

Steps:

  • Preheat the oven to 450°F. Place a 13 × 9-inch roasting pan in the oven.
  • Rinse the chicken and use paper towels to pat it dry, inside and out. Squeeze 1 of the lemon quarters over the skin and rub the juice around with your fingers. Using your fingers to gently separate the skin from the breast, place a couple of the garlic cloves and some of the lemon zest under the skin of the breast on each side. Let it sit about 10 minutes, then pat the bird dry again, rub the skin with 2 tablespoons olive oil, and season with the salt, pepper, red pepper, and some of the chopped rosemary. Make an incision on the inside of each thigh and insert a garlic clove. Place 3 of the garlic cloves in the cavity, along with the rosemary sprigs and 2 of the lemon quarters.
  • You may tie the legs together over the cavity, if you like. Place the chicken breast side up in the preheated roasting pan. Bake for about 30 minutes, watching to make sure the chicken starts to brown. Carefully loosen the chicken from the pan with a spatula and turn it over to brown the underside.
  • At this point, lower the oven heat to 400°F. Add the remaining tablespoon olive oil to the pan, then scatter the onion, olives, remaining garlic, lemon quarters and zest, and chopped rosemary around the chicken and cook for about 15 minutes. Turn the chicken over again and stir the onion, olives, and garlic around a little. Cook another 10-15 minutes to re-crisp the skin.
  • When the chicken is a deep golden brown, remove it from the oven and let it sit for about 5 minutes. Transfer the chicken to a plate and collect any juices that drain. Tilt the roasting pan and spoon off the fat, if desired. Stir the olives, onion, and lemon around, pressing on the lemon a little to extract the juice. Add the chicken juices to the pan and scrape the brown bits off the bottom of the pan to incorporate them into the mixture. Spoon the juicy olive-onion mixture around the chicken and serve.

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY



Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

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

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

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

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

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

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

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

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