ROASTED CHICKEN WITH HERBED POTATOES
adapted from BBC's Good Food, May 2002. NOTE: You may wish to parboil the potatoes is you prefer them to be very soft. The original version does not parboil them, which will result in quite firm roast potatoes. Parboil the potatoes by cooking them in boiling water just until they begin to become fork tender, but not fully cooked.
Provided by HeatherFeather
Categories Chicken Thigh & Leg
Time P1DT1h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together oil, mustard, vinegar, and herbs.
- Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar.
- Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade.
- Place chicken in a non-metal dish and pour marinade on top to coat.
- Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight.
- Preheat oven to 200°C (400°F).
- Cut a thin slice of of the top of each garlic head, exposing the cloves.
- Drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes.
- Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc.
- Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again).
- Season well with salt & pepper (be generous), to taste.
- Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy.
- Combine the reserved lemon zest and parsley and sprinkle over the chicken.
- Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.
Nutrition Facts : Calories 376.3, Fat 20.2, SaturatedFat 3.7, Cholesterol 59.1, Sodium 88.3, Carbohydrate 31.6, Fiber 3.6, Sugar 1.9, Protein 18.5
ROASTED CHICKEN WITH LEMON CREAM SAUCE
I love the smell of chicken roasting in the oven. It makes me think of holidays and family gatherings! Plus I can put it in the oven and concentrate on other things for a while....just enjoying the smell! Don't use a fryer...roasting chickens are a bit larger and have a higher fat content, making them more flavorful.
Provided by breezermom
Categories Whole Chicken
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the giblets and neck and rinse the chicken with cold water; pat dry. Sprinkle the cavity with salt and pepper. Place a mixture of the fresh herbs in the cavity. Tie the ends of the legs together with string. Lift the wingtips up and over the back, and tuck under the bird.
- Place the chicken on a rack in a shallow roasting pan, breast side up. Insert a meat thermometer into a meaty portion of the thigh, making sure it doesn't touch bone.
- Bake uncovered, at 350 degrees for 2 hours or until the thermometer registers 180 degrees. Remove the chicken from the roasting pan, discarding the drippings.
- About 15 minutes before the chicken is done, start your lemon cream sauce. Melt the butter in a large skillet over medium heat. Add the sherry and the next 6 ingredients. Bring to a boil. Gradually stir in the whipping cream; cook for 1 minute. Remove from heat.
- Cut the chicken into serving pieces, and return to the roasting pan. Pour the lemon Cream Sauce over the chicken; sprinkle evenly with cheese. Broil 5 1/2 inches from the heat (with an electric door partially open) 3 to 4 minutes or until the cheese melts. Serve immediately.
ROASTED HERBED CHICKEN WITH POTATOES AND CREAMY LEMON SAUCE
This is a recipe that has gradually evolved over several years at our house. My family loves this meal---the chicken is roasted on a broiler pan while thinly sliced potatoes are layered on the drip pan underneath. As the chicken cooks, the flavors drip down onto the potatoes; they're so delicious! The sauce is creamy and tangy and is great on both the chicken and the potatoes. We usually eat this with sauteed green beans on the side.
Provided by zephanie
Categories Chicken
Time 1h25m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven broiler, keeping oven door cracked.
- Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
- Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
- Preheat oven to 400 degrees.
- Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
- Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
- Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
- Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
- To make sauce:
- While the chicken is cooking, strain juice from roasted lemons and set aside.
- Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
- Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
- Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.
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