Roast Chicken With Fiery Lemon Glaze Recipes

ROAST CHICKEN WITH LEMONY HARISSA GLAZE

Steps:

• In a food processor, pulse scallions, garlic, lemon zest, ginger, and cilantro until finely chopped. Add oil, harissa, lemon juice, and 1 tablespoon salt; process until a paste forms.
• Using kitchen shears, remove backbone from chicken. Place, breast-side up, on a cutting board; press down with your hands to flatten. Spread half of paste under and over skin and over cavity side. Arrange onions in a large cast-iron skillet. Place chicken on top, skin-side up. Let stand at room temperature 1 hour, or refrigerate, uncovered, up to 8 hours. (Bring to room temperature before roasting.)
• Preheat oven to 425 degrees. Arrange half of lemon rounds on chicken. Roast 25 minutes. Combine remaining paste and marmalade; brush chicken with mixture and top with remaining lemon rounds. Roast until a thermometer inserted in thickest part of thigh (not touching bone) reads 155 degrees, about 20 minutes more. Let stand 10 minutes; serve.

ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB

Steps:

• In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
• Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
• Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
• In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
• When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
• Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
• Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
• Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.

ROASTED CHICKEN WITH SPICY LEMON GLAZE

Steps:

• 1. Place chicken in resealable bag or shallow bowl. Slice 2 lemons and add to the bag. Zest 1 tbsp of lemon peel and set aside.
• 2. Squeeze out 1/2 cup plus 1 tbsp lemon juice. Set the 3 tbsp lemon juice aside. Mix the 1/2 cup lemon juice, the olive oil with the minced garlic, salt and pepper. Pour over the chicken and marinate 8 to 12 hours.
• 3. Preheat oven 400 degrees. Place the chicken in roasting pan covering it with the lemon slices and any remaining lemons halved tucked around the chicken. Roast 1 hour.
• 4. Meanwhile in a small sauce pan mix the honey, lemon zest, 3 tbsp lemon juice and hot sauce. Bring to a boil and remove from heat. Brush the chicken with the honey mixture and continue to roast another hour brushing the chicken every 15 minutes. Once the chicken is done discard the lemons and let the chicken sit for 30 minutes brushing with remaining glaze. Carve and serve

FIERY LEMON GLAZED CHICKEN

Steps:

• In a shallow dish add the bread crumbs, garlic, salt, pepper and blend together. Dredge both sides of the chicken in the crumb mixture.
• In a small bowl, combine the lemon juice, honey, and Tabasco. Set aside.
• In a large non-stick pan, heat the olive oil over medium heat. Add the chicken, cover, and sauté until browned on both sides and cooked through, about 10-12 minutes. Remove the chicken from the pan.
• Add the lemon-honey glaze to the pan. Cook for about 30 seconds until syrupy. Return cooked chicken to pan, flipping the chicken once to coat with the glaze.
• Remove from pan and serve.