Roasted Gremolata Chicken Recipes

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PAN-GRILLED CHICKEN WITH GREMOLATA



Pan-Grilled Chicken with Gremolata image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skin-on, chicken breast halves, about 6 ounces each
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small clove garlic
1/4 teaspoon kosher salt
1 lemon, zest finely minced
1/4 cup minced flat-leaf parsley
1 to 2 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
  • While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
  • Slice the breasts, against the grain and serve with the gremolata.

ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER



Roast Chicken and Vegetables with Gremolata Butter image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 6 servings

Number Of Ingredients 18

1 (5-pound) roasting chicken
Essence, recipe follows
4 baking potatoes
1 large sweet onion
18 baby carrots
Olive oil
2 lemons
6 garlic cloves
1 bunch fresh parsley
2 sticks unsalted butter, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
  • Preheat the oven to 325 degrees F.
  • Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
  • Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
  • When chicken is done, remove from oven and let rest for 10 minutes.
  • Gremolata Butter:
  • Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
  • Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
  • Serve chicken and vegetables with a spoonful of gremolata butter on top.
  • Combine all ingredients thoroughly

ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA



Roast Chicken Legs with Cilantro Gremolata image

Here is a fast and flavorful dinner of chicken dusted liberally with cumin and served beneath a shower of lime juice, fresh chopped cilantro and garlic. It goes beautifully with rice and beans, though warm, buttered toast does nicely as well.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield Serves 8

Number Of Ingredients 8

8 large chicken legs
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon ground cumin
1/2 cup roughly chopped fresh cilantro
Juice of 2 limes
2 cloves garlic, peeled and minced

Steps:

  • Preheat the oven to 500 degrees.
  • Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
  • Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
  • As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

Nutrition Facts : @context http, Calories 978, UnsaturatedFat 47 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 1 gram, Protein 71 grams, SaturatedFat 20 grams, Sodium 1060 milligrams, Sugar 0 grams, TransFat 0 grams

ROASTED CHICKEN WITH GARBANZO RAGOûT AND GREMOLATA



Roasted Chicken with Garbanzo Ragoût and Gremolata image

In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.

Yield Makes 4 main-course servings

Number Of Ingredients 21

2 tablespoons olive oil
1 medium onion (about 8 ounces), chopped
3 garlic cloves, thinly sliced
2 cups (or more) low-salt chicken broth
1 15-ounce can garbanzo beans, rinsed, drained
2 tomatoes, seeded, chopped (about 1 1/2 cups)
2 tablespoons Creole mustard
2 2x3-inch pieces beef jerky
2 fresh thyme sprigs
3 tablespoons minced fresh parsley
1 1/2 tablespoons minced fresh rosemary
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
Pinch of salt
Pinch of ground black pepper
4 ounces crumbled feta cheese (about 1 scant cup)
1/2 cup fresh breadcrumbs made from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon canola oil
4 6- to 8-ounce skinless boneless chicken breast halves

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and sauté until beginning to brown, about 8 minutes. Add 2 cups broth and remaining ingredients. Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes. Remove jerky. (Can be made 1 day ahead. Cover and refrigerate.)
  • Mix all ingredients in small bowl. (Can be made 4 hours ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth. (Can be made 4 hours ahead. Cover and refrigerate.)
  • Heat canola oil in heavy ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until golden, about 2 minutes per side. Remove from heat. Divide feta mixture among chicken breasts, spreading to cover top of chicken. Transfer to oven and roast until chicken is cooked through, about 10 minutes.
  • Meanwhile, rewarm ragout. Divide among 4 shallow bowls. Top each with chicken breast. Sprinkle gremolata over.

ROAST CHICKEN WITH ARTICHOKES AND GREMOLATA BUTTER



Roast Chicken with Artichokes and Gremolata Butter image

Categories     Chicken     Herb     Poultry     Roast     Low/No Sugar     Artichoke     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

5 tablespoons butter, room temperature
1/4 cup chopped fresh Italian parsley
1 tablespoon grated lemon peel
3 garlic cloves, pressed
1 5-pound chicken
2 8-ounce packages frozen artichoke hearts, thawed
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 425°F. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper.
  • Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat. Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper. Transfer to oven; roast chicken 45 minutes.
  • Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer. Transfer artichokes to edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter. Brush 1 tablespoon seasoned butter over chicken. Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice. Serve chicken and roasted artichokes with pan juices.

ROASTED GREMOLATA CHICKEN



Roasted Gremolata Chicken image

Categories     Chicken     Garlic     Roast     Lemon     Rosemary     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

3/4 cup olive oil
2 tablespoons plus 2 teaspoons minced fresh rosemary
1 1/2 teaspoons plus 1 tablespoon minced lemon peel
1 1/2 tablespoons plus 1 teaspoon minced garlic
2 3 1/2-pound whole chickens, halved, backbones removed
1/4 cup fresh breadcrumbs from white bread, toasted
1/4 cup chopped fresh parsley

Steps:

  • Mix oil, 2 tablespoons rosemary, 1 1/2 teaspoons lemon peel and 1 1/2 tablespoons garlic in medium bowl. Place chickens in heavy large roasting pan. Spoon oil mixture over chickens. Sprinkle with salt and pepper. Cover; chill overnight.
  • Mix breadcrumbs, parsley, 2 teaspoons rosemary, 1 tablespoon lemon peel and 1 teaspoon garlic in small bowl. Season gremolata with salt and pepper.
  • Preheat oven to 400°F. Heat heavy large skillet over high heat. Add 1 chicken half, skin side down; cook until brown, about 5 minutes. Arrange chicken, skin side up, in large roasting pan. Repeat with remaining chicken. Place baking sheet atop chicken. Weigh down baking sheet with heavy large ovenproof skillet to flatten chicken. Bake 15 minutes. Remove skillet and baking sheet. Continue to roast chicken until juices run clear when chicken is pierced in thickest part of thigh, about 35 minutes longer.
  • Top chicken with gremolata and serve.

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