EASY LEMON ROASTED CHICKEN
Juicy lemon roasted chicken flavored with thyme and garlic is the most delicious, easiest way to cook a whole chicken.
Provided by Alida Ryder
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C/390°F.
- Drizzle the chicken with olive oil then season generously with salt and pepper all over.
- Make sure to season the cavity of the chicken as well.
- Place lemon slices and thyme inside the cavity of the chicken and sprinkle thyme leaves over the chicken.
- Slice the lemons and the tops off of the garlic bulbs. Place them in a roasting dish then place the chicken on top.
- Pour the chicken stock around the chicken then cover with foil.
- Place in the preheated oven and roast for 30 minutes then remove the foil and roast for another 15-30 minutes or until the chicken is golden brown and cooked through.
- Allow the chicken to rest for at least 10 minutes then slice and serve, drizzled with the pan juices.
Nutrition Facts : Calories 281 kcal, Carbohydrate 6 g, Protein 24 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 97 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
WHOLE ROAST CHICKEN WITH LEMON AND HERBS
Provided by Virginia Willis
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
- Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
- Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
- Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
- Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)
LEMON HERB ROASTED CHICKEN
PERFECT roasted chicken! All you need is 6 ingredients. So so easy and amazingly juicy with the crispiest skin!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken cavity with salt and pepper, to taste. Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsticks together with kitchen twine; set aside. In a small bowl, combine butter, rosemary, thyme, parsley, garlic and lemon zest; season with salt and pepper, to taste. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks. Spread remaining half of the butter mixture over the chicken; season with salt and pepper, to taste. Place into oven and roast until the chicken is golden brown and completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour. Let rest 10-15 minutes. Serve immediately.
ROAST CHICKEN WITH LEMON AND FRESH HERBS
Provided by Maria Thomann
Categories Chicken Herb Roast Low Carb Quick & Easy Wheat/Gluten-Free Lemon White Wine Tarragon Thyme Bon Appétit Massachusetts
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Rinse chicken; pat dry. Sprinkle chicken inside and out with salt and pepper. Place herb sprigs and lemon strips inside main cavity. Rub outside with oil, then chopped herbs and grated lemon peel. Place chicken in pan.
- Roast chicken 45 minutes; pour wine and broth over. Cook until juices run clear when thigh is pierced, basting often with pan juices, about 30 minutes. Serve chicken with pan juices.
JULIA'S ROAST CHICKEN WITH LEMON AND HERBS
Steps:
- Preparing the chicken:
- Set the rack on the lower middle level and preheat the oven to 425°F.
- Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
- To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
- Trim the small bony protrusions, or "nubbins," from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.
- Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
- Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.
- Roasting the chicken:
- Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
- Final Steps:
- While the chicken is resting, make the deglazing sauce in the roasting pan.
LEMON AND GARLIC ROAST CHICKEN
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories main-dish
Time 1h55m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
People also searched
More about "roast chicken with lemon and fresh herbs recipes"
LEMON-HERB CHICKEN ROAST RECIPE - FOOD & WINE
From foodandwine.com
Category Dinner, Spice Mix
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
- Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
EASY LEMON HERB ROAST CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
4.8/5 (29)Total Time 55 minsCategory DinnerCalories 357 per serving
EASY CHICKEN NOODLE SOUP RECIPE - THE SYDNEY MORNING HERALD
From smh.com.au
BEST CHICKEN SALAD RECIPE - HOW TO MAKE CLASSIC …
From delish.com
30 TASTY ROAST CHICKEN RECIPES YOU HAVE TO TRY - MSN
From msn.com
HOW TO ENHANCE THE FLAVOR OF ROAST CHICKEN WITH FRESH HERBS …
From msn.com
LEMON HERB CHICKEN BREASTS - SIMPLY DELICIOUS
From simply-delicious-food.com
ROAST CHICKEN WITH LEMON, GARLIC AND THYME
From deliciousmagazine.co.uk
LEMON HERB ROASTED CHICKEN - COOKING FOR MY SOUL
From cookingformysoul.com
FOOLPROOF ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
ROAST CHICKEN RECIPE W/ LEMON GARLIC HERBS JUICY
From eatbetterrecipes.com
LEMON & HERB ROASTED CHICKEN THIGHS - MINIMALIST …
From minimalistbaker.com
HERB AND CITRUS OVEN ROASTED CHICKEN – THE COMFORT OF COOKING
From thecomfortofcooking.com
JUICY LEMON-AND-HERB ROAST CHICKEN RECIPE - FOOD …
From foodandwine.com
LEMON HERB ROASTED CHICKEN WITH WHITE WINE
From backtothebooknutrition.com
ROAST CHICKEN WITH LEMON, GARLIC & HERBS RECIPE - WAITROSE
From waitrose.com
CREAMY LEMON-HERB CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
CREAMY LEMON AND HERB POT ROASTED CHICKEN • SALT …
From saltandlavender.com
COOK CHICKEN PERFECTLY À LA JULIA CHILD WITH HER BEST-EVER TIPS
From msn.com
WHOLE OVEN ROASTED CHICKEN (LEMON ROSEMARY) | FOODIECRUSH.COM
From foodiecrush.com
CHICKEN TZATZIKI SKEWERS WITH FETA FRIES. - HALF BAKED HARVEST
From halfbakedharvest.com
SLOW ROASTED CHICKEN WITH LEMON, HERBS AND GARLIC
From slowthecookdown.com
10 BEST CHICKEN RECIPES FOR HEALTHY AND HEARTY DINNERS - MSN
From msn.com
LEMON HERB ROAST CHICKEN | CANADIAN LIVING
From canadianliving.com
FRENCH LENTIL SALAD WITH VEGETABLES | THE …
From themediterraneandish.com
LEMON HERB CHICKEN (WITH AN EASY COOL TECHNIQUE)
From twokooksinthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love